Air Fryer Turkey Breast
Air Fryer Turkey Breast combines bone-in turkey breast with butter, sage, thyme, and rosemary; air fry at 360°F for 45 minutes until golden-skinned with juicy, herb-infused meat.
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Method
- 1
Mix softened butter with sage, thyme, rosemary, garlic powder, salt, and pepper.
- 2
Gently loosen the skin of the turkey breast. Spread half the herb butter under the skin, directly on the meat. Rub the rest on top of the skin.
- 3
Air fry at 360°F for 40-50 minutes, until skin is golden and internal temp reaches 165°F. If skin browns too fast, tent with foil.
- 4
Rest 15 minutes before carving — this is non-negotiable.
- 5
Slice and serve with gravy, cranberry sauce, and sides.
Pro tip. Butter UNDER the skin is the key to juicy, flavorful meat — the herbs baste the meat from within. Start checking temp at 35 minutes. Turkey breast is lean, so the rest period is critical for the juices to redistribute. Use a thermometer — not time — to judge doneness.
Why the air fryer wins here
- Ready in 45 minutes. The same dish takes about 81 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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A one-page chart of everyday cooking times and temperatures. Print it, stick it on the fridge.
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