Easy Air Fryer Turkey Breast is a quick recipe that uses a 3 to 4 pound (lb), bone-in or boneless breast. This air fried dish includes a tutorial for how to cook, how long to cook, and the perfect temperature. The turkey is so juicy it will fall off the bone like a tenderloin! Feel free to slice the breast up to make cutlets.
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FOR THE FULL LIST OF INGREDIENTS AND COMPREHENSIVE INSTRUCTIONS, PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST. BEFORE YOU SCROLL, THERE’S IMPORTANT INFORMATION IN THIS BLOG POST.
Are you looking for a recipe to make during the holidays, Thanksgiving, and year-round? This roasted turkey is great for any weeknight meal and isn’t limited to just the holidays.
If you can make Air Fryer Whole Chicken in the air fryer, then air fried turkey will be just as easy!
I love to make turkey breast using my Instant Pot or air fryer. Be sure to check out my Instant Pot Turkey Breast recipe, too!
How to Cook Turkey Breast in an Air Fryer
- Rub both sides of the turkey breast with olive oil and sprinkle spices and seasonings throughout.
- Place the turkey on the air fryer basket, skin-side down.
- Air Fry.
- Flip the turkey and air fry until it reaches an internal temperature of 165 degrees using a meat thermometer.
Air Fryer Temperature
Cook the turkey breast on 350 degrees.
How Long to Cook/Cook Time
Ultimately, you will want to cook the turkey breast until it reaches an internal temperature of at least 165 degrees. Cook the turkey skin-side down for 25 minutes. Flip it and then cook it for an additional 20-30 minutes. Mine was finished right at 45 minutes of total cook time.
How to Slice and Carve Turkey
These tips for slicing and carving up a turkey breast will work well for any poultry that needs slicing! So this isn’t a skill you only need around the holidays.
Always wait 10-15 minutes before slicing into the turkey. If you slice it up too soon you are going to waste all of the juices that have been running wild inside that turkey! This will really dry out your turkey.
You will make your first cut right at the breast bone of the turkey. Find the breast bone and run your knife alongside, so swipe the meat away from the bone. You will have to follow the knife along the top and bottom to fully release.
Pull the meat away from the carcass. Now, slice the turkey into smaller pieces. I always slice against the grain of the meat. You can find more Tips on How to Carve a Turkey Breast here.
How to Freeze
The turkey will last in the fridge for 3-4 days. You can leave it sliced, or shred or dice it and place in a tightly sealed container or freezer bag for up to 3 months. Leftover turkey is great to have on hand to toss on salads or to throw into soups!
Pair this with my Keto Low Carb Gravy.
More Holiday and Thanksgiving Recipes
Air Fryer Ribs
Air Fryer Cornish Hens
Air Fryer Cornbread
Air Fryer Garlic Cheese Bread
Air Fryer Green Beans
Instant Pot Cranberry Sauce
Instant Pot Collard Greens
Southern Baked Mac and Cheese
Southern Cornbread
Instant Pot Southern Green Beans
Air Fryer Loaded Baked Potatoes
Click here for a complete listing of Air Fryer Recipes.
Be sure to check out my post on 20 Quick and Easy Air Fryer Holiday Recipes.
Easy Air Fryer Turkey Breast
Ingredients
- 3-4 pound bone-in turkey breast
- 2 tablespoons olive oil
- 1/2 tablespoon poultry seasoning
- 1 teaspoon ground sage
- 1 teaspoon dried thyme
- salt and pepper to taste
Instructions
- Rub the olive oil over both sides of the turkey breast. Sprinkle the seasonings onto both sides and rub them into the turkey.
- Place the turkey skin-side down in the air fryer. Air fry for 25 minutes on 350 degrees.
- Open the air fryer and flip the turkey. Cook for an additional 20-30 minutes. Test the thickest part of the turkey breast using a meat thermometer. Ensure the turkey has reached an internal temperature of 165 degrees. Mine was finished right at 45 minutes of total cook time.
- Allow the turkey to rest for at least 10 minutes before slicing.
Mary
I just picked up one that my store had for 99 cents a lb but it weighs 6 lbs, do you think I will just have to cook longer or how do you think I need to adjust?
staysnatched
You may need to adjust the timing. Use a meat thermometer and cook it until it reaches an internal temperature of 160 degrees.
GatorMom
I have an air fryer and an instant pot. I see you have recipes for both. Which do you prefer for making the turkey breast? This will be my first time making just a breast and not having to cook the whole thing in the oven!
staysnatched
I’m a huge fan of crispy skin, so I like the air fryer better.
Joni
You inspired me! I used a wet brine, then rubbed it with poultry seasoning and pepper, then put in in my air fryer and prayed! So sorry I don’t have a picture to post, as everyone grabbed slices before I could stop them! It was FANTASTIC! I will never roast a turkey in the oven again!
staysnatched
Wonderful! I’m so glad you enjoyed it!
Ginette
Merry Christmas to you! I had a two pound rolled, boneless, turkey breast. Done in 50 minutes. I also put a little water under the basket to keep it moist, and onced cooked, I used the liquid as a base for my gravy. My husband, who is not a big fan of turkey, loved it. I will definitely make this again.
staysnatched
Wonderful! I’m so glad you enjoyed it and I love what you did with the gravy.
Thomas
Two years ago I bought an extra turkey (12lb) when they were on sale just before Thanksgiving, cut it into it’s various parts and vacuum sealed them individually, throwing them in the freezer for later use..
For Christmas 2019 we went a little non-traditional and had beef short ribs as the main course (folks are a little burned out on turkey at Christmas). Not wanting to be completely without turkey I pulled a turkey breast out of the freezer to accompany the meal.
After thawing the vacuum bagged breast in room temp water for a few hours the breast was totally thawed. I cut a small slit in the bag and poured in a brine of 3 cups water, 4 Tbsp kosher salt and 1 Tbsp Creole seasoning (I didn’t have any poultry seasoning). I placed this in the refrigerator overnight.
Just over an hour before sitting down for Christmas dinner I pulled the bag out of the refrigerator, patted the breast dry and followed your recipe (except again, I replaced the poultry seasoning with Creole seasoning because it’s what I had on hand). The breast reached 160degrees in about 50 minutes.
Following a 15 minute rest I cut into the moistest turkey breast I’ve ever cooked. While the short ribs were appreciated, EVERYONE LOVED the turkey. Thank you!
staysnatched
Wow! Sounds amazing! And thank you so much for sharing. I’m glad you enjoyed it.