When it comes to preparing meals in an air fryer, we thought we’d seen just about everything. But when we learned it was possible to prepare an air fryer turkey breast that’s good enough to be the crown jewel of Thanksgiving dinner, we knew we had to share the recipe ASAP. Keep reading to see how it’s done.
Benefits of Using an Air Fryer
What we love most about using an air fryer for preparing a turkey is how it cuts down cooking time immensely. A 3- to 4-pound turkey breast can be ready in around an hour, making a Thanksgiving-style turkey dinner accessible almost any night of the week. Here are a few other benefits of air fryer turkey breast:
- Extra oven space: Using an air fryer frees up precious oven space, leaving real estate open for Thanksgiving side dishes.
- Even cooking: Because air fryers circulate air around the food, all sides of the turkey are evenly heated as it cooks.
- Crispy skin: Your air fryer will do a fantastic job at creating a crackly, crispy skin on the turkey.
- Healthy turkey: This is especially true if you typically deep-fry your turkey. The air fryer uses less fat and oil to cook a turkey breast while still locking in moisture. This results in a juicy, moist bird that tastes as good as fried with a fraction of the fat.
Best Air Fryer for Turkey Breast
You won’t be able to air fry a whole turkey, of course. The baskets of even the largest air fryers, like the Ninja Air Fryer Max XL, are simply too small to accomplish this feat.
Ultimately, we recommend measuring the depth and size of your air fryer’s basket before heading to the store to select your turkey breast. Look for a breast that will comfortably fit in your fryer’s basket and has a flatter shape versus a domed one. In terms of size, a 3 to 5-pound turkey breast is likely the maximum weight most air fryers can hold.
For the recipe below, we used this PowerXL air fryer. These are the other air fryers our Test Kitchen recommends.
How to Choose the Best Turkey Breast for Air Frying
Do I buy a turkey breast with or without skin? Is bone-in or boneless turkey the way to go? Good news: All variations are great options for the air fryer. Your choice will come down to personal preference. Just know that the preparation method and cooking time may need to be adjusted slightly if you choose a boneless and/or skinless turkey breast.
Boneless Turkey Breasts
Boneless breasts often come wrapped in a mesh netting that you may either leave on or remove. If you choose to remove, use a gentle hand since the netting holds the turkey breast together. If you choose to leave the netting on the breast, you may need to increase the cooking time by 10-15 minutes depending on the size and shape of your turkey breast.
Skinless Turkey Breasts
A turkey’s skin protects the meat from drying out while cooking. To preserve the turkey’s moisture, brush or spray the turkey breast with a little oil every 15 minutes while cooking.
Tips for Seasoning Turkey Breast for Air Frying
When it comes to seasoning a turkey for an air fryer, you can keep it as simple as brushing the breast with a little olive oil and seasoning with salt and pepper. You can also add other fats, herbs and spices for even greater flavor.
In our recipe, we’re using a blend of softened butter and mayonnaise mixed with fresh oregano, thyme, rosemary, sage and lemon zest rubbed all over the outside of the turkey to really infuse the meat with flavor and add as much moisture as possible.
How to Air Fry a Turkey Breast
Ingredients
- 3 to 5-pound bone-in, skin-on turkey breast, fully thawed
- 2 tablespoons mayonnaise
- 2 tablespoons unsalted butter, softened
- 1 teaspoon of salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh oregano, finely chopped
- 1 teaspoon fresh sage, finely chopped
- 1 teaspoon fresh thyme leaves, finely chopped
- 1 teaspoon lemon zest
Instructions
Step 1: Mix the herb butter
In a small mixing bowl, combine the softened butter and mayonnaise. Then add the herbs, salt, pepper and lemon zest. Stir to combine.
Step 2: Rub
Using clean hands (or a brush), rub an even coating of the herb butter on all sides of the turkey breast.
Step 3: Cook
Preheat the air fryer to 350°F. Then, place the turkey breast in the air fryer basket skin-side down so it comfortably fits inside the basket. Cook for 25 minutes. Then, flip and cook for an additional 25-35 minutes. Remove from the air fryer when an internal temperature of 160°F has been reached and the skin is golden and crisp.
Step 4: Rest
Remove the turkey from the air fryer and set onto a carving board. Cover with foil and let the breast rest for 10 minutes. Note that the turkey will continue to cook slightly as it rests and bring the internal temperature up to the USDA recommended 165°F.
Step 5: Carve
Remove the foil from the turkey and carve into slices using an electric knife. Serve warm.
How to Carve a Turkey Breast
One benefit of preparing a turkey breast rather than a whole turkey is that the carving process is simplified. To carve a turkey breast:
- Run the blade of your carving knife along both sides of the breast bone.
- Continue to cut along the breast bone all the way from the top of the breast to the bottom.
- Next, using the groove you created with the first cut, carefully work your knife under one of the breasts using gentle strokes to separate the meat.
- Continue this motion until the entire breast comes away completely from the bones. Repeat on the other side.
- With the breasts removed from the carcass, cut the breasts into 1/2-inch thick slices and arrange on a platter for serving.
What to Serve with Air-Fried Turkey Breast
Now that you have learned how to cook a turkey in the air fryer, you’re probably wondering what to serve alongside it. Pair it with any classic Thanksgiving side dishes, like mashed potatoes, sweet potato casserole, stuffing, cranberries or green bean casserole. Here are a few of our all-time favorite recipes that go great with turkey.
Root Vegetable Pave
This is a stunning side dish to serve company. The robust blend features earthy root vegetables in a lightly herbed cream sauce. It's a perfect make-ahead dish for special occasions. —Carla Mendres, Winnipeg, Manitoba
Butternut Squash Panzanella Salad
This colorful salad is easy to make—and it's even easier if you use precut chunks of butternut squash. You can use pecans in place of the almonds or watercress instead of the arugula or spinach. —Nancy Buchanan, Costa Mesa, California
Roasted Red Pepper Green Beans
This recipe showcases a creamy sauce with shallot-and-chive cheese. The toasted pine nuts add crunch. Just a few ingredients—so easy! —Becky Ellis, Roanoke, Virginia
Greek Potato Casserole
The crunchy golden brown topping and tangy yogurt and feta make this recipe a winner. You can loosen the mixture with a few tablespoons of milk if necessary. —Cheryl Woodson, Liberty, Missouri
Parsnip, Pear and Pecan Salad
I didn't try parsnips until I was well into my 40s, but now I can't get enough of them. This salad is so delicious, I defy your kids to turn their noses up at it. —Jodi Taffel, Altadena, California
Butternut-Pineapple Crumble
I tried this sweet and crunchy casserole out on my 80-year-old parents and they loved it! Butternut squash now has a place at our holiday table year after year. —Barbara Busch, Henrico, Virginia
Quinoa with Roasted Vegetables
Grab all of your garden-fresh produce for this quinoa with roasted vegetables. The tangy dressing and fresh herbs really make the flavors shine in this wholesome quinoa side dish. —Sonali Ruder, New York, New York
Carrot Ginger Soup
This light, flavorful carrot ginger soup is vegan! It's made with pantry staples and comes together in a hurry, yet always seems to impress. Fresh ginger makes a big difference—and what isn't used can be wrapped tightly and tossed in the freezer to use later. —Jenna Olson, Manchester, Missouri
French-Fry Bake
When a friend brought this to a gathering at church, I simply had to ask for the recipe—what a fast and fun way to serve potatoes! It's always good to find a recipe that can sneak in a few extra veggies; the kids never find the carrots hidden inside this one. —Cheryl Newendorp, Pella, Iowa
Roasted Asparagus Risotto
This recipe's wow factor makes it perfect for special occasions. To save time, the asparagus and prosciutto can be roasting while the rice cooks on the stovetop. They'll be ready to stir into the risotto by the time the rice is done. —Deonna Mazur, Buffalo, New York
Rutabaga Carrot Casserole
This scoop-able side with its sweet, crunchy topping makes a delightful alternative to the traditional sweet potato casserole. —Joan Hallford, North Richland Hills, Texas
Fried Onions and Apples
Since a lot of delicious onions are grown in our state, they are always part of my menu. This tangy side dish is good with pork and beef. The inspiration for this unusual combination was a prolific apple tree!—Janice Mitchell, Aurora, Colorado
Zucchini in Dill Cream Sauce
As retired dairy farmers, we always knew fresh dairy products made a difference in my recipes. This creamy sauce combines some of our favorite foods. Josephine Vanden Heuvel, Hart, Michigan
Orange Buttermilk Gelatin Salad Mold
A dear friend shared this recipe with me years ago. Now it's my favorite dish to take to a church meeting, shower or any potluck event—it's always a hit. Whenever I serve this salad, people ask for the recipe. They find it hard to believe it's really made with buttermilk! —Juanita Hutto, Mechanicsville, Virginia
Scented Rice in Baked Pumpkin
This easy, delicious and healthy side is a showpiece that always delights. You can use grain, squash, fruits and nuts to suite your taste—it's impossible to go wrong! —Lynn Heisel, Jackson, Missouri
Leeks in Mustard Sauce
Leeks have a delicious oniony flavor and they are so wonderful in this side dish. The mustard sauce compliments the leeks flavor well and it goes well with many main dishes.—Taste of Home Test Kitchen, Greendale, Wisconsin
Molded Cranberry-Orange Salad
When I take this dish to potlucks during the holidays, people always ooh and aah. Feel free to top with whipped cream for added appeal. —Carol Mead, Los Alamos, New Mexico
Festive Corn 'n' Broccoli
This recipe is delicious and versatile. I often substitute a tablespoon of minced fresh basil for the dried, and two to three ears of sweet corn (about a cup cut fresh from the cob) for the Mexicorn. —Lucile Throgmorton, Clovis, New Mexico
Spiced Sweet Potato Fries
A spicy homemade seasoning blend shakes up everyone’s favorite finger food in this rendition of sweet potato fries. —Taste of Home Test Kitchen
Cheddar Bacon Grits
In the South, grits are served plain with a little butter or loaded with extras, like my recipe with bacon, cheddar and green chiles. —Amanda Reed, Nashville, Tennessee
Pressure-Cooker Cranberry Apple Red Cabbage
When I was looking for something new, I started playing with flavors and came up with this very tasty dish. My German grandmother would be impressed, I think! The colorful side dish is just right with pork. —Ann Sheehy, Lawrence, Massachusetts
Pumpkin-Coconut Soup
Thai food lovers will go crazy for this soup. It has a deep flavor from the combination of onion, coconut milk and spices. —Susan Hein, Burlington, Wisconsin
Roasted Honey Sweet Potatoes
Cinnamon and honey bring out the natural earthy sweetness of sweet potatoes in this simple, elegant side dish. —Laura Mifsud, Northville, Michigan
Fresh Ginger Carrot Salad
I created this salad as an alternative to the mayonnaise, raisin and carrot salad my mom used to make. I had some leftover ginger and really liked the fresh taste. I have a sweet tooth, and this salad satisfies it! —Lauri Cherian, Scott Depot, West Virginia
Candied Acorn Squash Slices
This acorn squash recipe was passed down to me from my grandma, who always served it at Thanksgiving. Now I make it whenever I'm feeling nostalgic. —Rita Addicks, Weimar, Texas
Slow-Cooked Wild Rice
This recipe has become such a family heirloom that I asked my mother's permission before passing it along. It has traveled to weddings, baptisms, landmark birthdays and wedding anniversaries—and it always makes people happy. —Janet Mahowald, Rice Lake, Wisconsin
Spaghetti Squash with Tomatoes and Olives
This squash is welcome as a side dish, but you can also top it with canned tuna to serve as a main dish. I use my own canned tomatoes for the best flavor. It's easy and so tasty! —Carol Chase, Sioux City, Iowa
Nutty Barley Bake
When I started bringing this distinctive dish to holiday dinners, a lot of people had never seen barley in anything but soup. They have since dubbed me "the barley lady", and now I wouldn't dare bring anything this dish. Even if I double the recipe, I come home with an empty pan. -Renate Crump, Los Angeles, California
Sweet 'n' Tangy Carrots
I dress up carrots with a brown sugar and mustard sauce as a side dish for my New Year’s meal. Garnished with a little bright green parsley, the carrots add color to the dinner plate. —Paula Zsiray, Logan, Utah
Herbed Baked Spinach
Parmesan cheese and garlic liven up this spinach dish, which goes well with met entrees and main-dish casseroles. Sometimes, I use broccoli as a spinach substitute. It's equally delicious.
Roquefort Pear Salad
Guests at a barbecue we hosted one summer brought this cool, refreshing salad. Now it's a mainstay at many of our gatherings year-round. The mingling of zesty tastes and textures instantly wakes up the taste buds. —Sherry Duval, Baltimore, Maryland
Slow-Cooker Polenta
This Italian classic is so simple to make, you can now make it any night of the week. —Elisabeth Matelski, Boston, Massachusetts
Spiced Acorn Squash
Working full time, I found I didn't always have time to cook the meals my family loved, so I re-created many of those dishes in the slow cooker. This treatment for squash is one of our favorites. —Carol Greco, Centereach, New York
Creamed Pearl Onions
When our children were small, we always celebrated Christmas at our house. This was one of many recipes I relied on that could be prepared a day in advance, which gave me more time to spend with guests. Everyone expected to see this vegetable dish on the table every year. —Barbara Caserman, Lake Havasu City, Arizona
Hearty Spinach Salad with Hot Bacon Dressing
This warm, hearty spinach and bacon salad offers comfort at any meal. The glossy dressing features a hint of celery seed for a special touch. —Taste of Home Test KitchenThe post How to Make an Air Fryer Turkey Breast That’s Perfectly Juicy appeared first on Taste of Home.
Lauren Habermehl