Name: Air Fryer Turkey Breast Recipe: Juicy & Crispy-Skinned
Prep time: 10 min
Cook time: 75 min
Total time: 100 min
Ingredients: 5 –7 lb bone-in skin-on turkey breast; 3 tbsp olive oil or melted butter; 2 tsp kosher salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; 1 tsp dried thyme; 1 tsp dried rosemary; ½ tsp dried sage

Introduction

Table of Contents

Air Fryer Turkey Breast delivers the impossible: golden, crackly skin and perfectly juicy meat in under 90 minutes with almost zero babysitting. No more wrestling a whole bird or drying out the white meat—this method gives you Thanksgiving centerpiece vibes any night of the week. Presented on a white ceramic platter with crispy skin glistening, garnished with fresh herbs and lemon wedges, this Air Fryer Turkey Breast offers restaurant-level results from a countertop appliance.

Ingredients

For the Turkey Breast (serves 6–8): • 5–7 lb bone-in, skin-on turkey breast (or boneless if preferred)
• 3 tbsp olive oil or melted butter
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp dried rosemary
• ½ tsp dried sage
• Optional: fresh herb bundle (thyme, rosemary, sage) for cavity

For Serving: • Gravy made from drippings, fresh parsley, lemon wedges

Step-by-Step Process

Dry & prep
Pat the turkey completely dry with paper towels. Let sit at room temp 30–45 minutes.
Season generously
Mix all spices in a small bowl. Rub turkey all over with oil/butter, then coat evenly with spice mix—get under the skin too.
Preheat the air fryer
Preheat air fryer to 360°F (180°C) for 5 minutes.
Air fry skin-side up
Place turkey breast skin-side up in the basket (no trivet needed). Cook at 360°F for 25 minutes.
Flip & finish
Carefully flip the breast skin-side down. Reduce the temperature to 325°F and cook another 25–40 minutes until the internal temperature hits 160°F in the thickest part.
Rest
Remove to a cutting board, tent loosely with foil. Rest 15–20 minutes—carry-over will bring it to 165°F.
Crisp skin (optional)
Return skin-side up to the air fryer at 400°F for 3–5 minutes for extra crackle.

Tips for Perfect Air Fryer Turkey Breast

• Bone-in, skin-on is best—keeps meat juicy and skin crispy
• Dry skin = crispy skin—don’t skip patting dry
• Don’t overcrowd—use the largest air fryer possible (6–8 qt ideal)
• Flip halfway—ensures even cooking and browning
• Thermometer is non-negotiable—160°F then rest = perfect juiciness
• Save drippings for the best gravy ever

Variations and Customization

• Herb Butter: mix softened butter with fresh herbs + garlic
• Cajun: swap seasoning for Cajun spice blend
• Lemon-Pepper: add lemon zest + extra black pepper
• Honey-Garlic: brush with honey last 10 minutes
• Boneless Breast: reduce time to 40–50 minutes total
• Bacon-Wrapped: wrap in bacon for insane flavor

Storage and Serving Tips

• Keeps 4–5 days in fridge—perfect for sandwiches
• Freezes beautifully up to 3 months (slice first for easy meals)
• Reheat slices at 300°F 8–10 minutes—stays juicy
• Quick refresh: air fry slices 3 minutes at 375°F for crispy edges
• Make turkey stock from the bones
• Serve with cranberry sauce, mashed potatoes, or in salads

Nutritional Information

Based on 8 servings:
• Calories: 320 kcal
• Protein: 52g
• Total Fat: 12g (Saturated 3g)
• Carbohydrates: 0g

FAQ

1. What size turkey breast fits in an air fryer?
5–7 lbs bone-in fits most 6–10 qt models. Larger needs to be cut in half.

2. My skin isn’t crispy—what went wrong?
You didn’t dry it thoroughly or skipped the final high-heat blast.

3. Can I cook from frozen?
Yes—add 20–30 minutes and cook at 340°F until 160°F internal.

4. Do I need to brine?
Not necessary with this method, but a dry brine overnight makes it even juicier.

5. What if I only have boneless breast?
Cook at 360°F for 35–45 minutes total, flipping halfway.

Conclusion

This Air Fryer Turkey Breast is pure weeknight wizardry—crispy-skinned, impossibly juicy, and on the table faster than delivery. One bite and you’ll never go back to dry, boring turkey again. Keep a breast in the freezer, and you’re always 90 minutes away from a holiday-worthy dinner that tastes like you slaved all day—but secretly took a nap while the air fryer did the work.