This juicy Air Fryer Turkey Breast delivers restaurant-quality results in just 45 minutes. Perfect for small holiday gatherings or weeknight dinners, this lean protein powerhouse packs 50g of protein per serving while keeping the fat content reasonable at 29g.
The air fryer method locks in moisture and creates a beautifully crispy skin without the hassle of traditional oven roasting. Plus, with only 5 minutes of prep time, you’ll spend less time in the kitchen and more time enjoying this succulent main dish.
Ingredients List
- Turkey Breast: 2 pounds boneless with skin-on, ensures juicy results
- Butter: 2 tablespoons, softened at room temperature for easy spreading
- Poultry Seasoning: 1 teaspoon, adds classic herb flavor
- Lemon Zest: ½ teaspoon fresh, brings bright citrus notes
- Olive Oil: 2 tablespoons, helps achieve golden skin
- Kosher Salt: 2 teaspoons, enhances overall flavor
- Black Pepper: ½ teaspoon cracked, adds gentle heat
Cooking Instructions
- Preparation: Preheat air fryer to 400ºF/204ºC for 5 minutes
- Prep the Turkey: Pat dry and carefully loosen skin while keeping it attached
- Season Base: Mix softened butter with poultry seasoning and lemon zest
- Apply Seasoning: Gently rub butter mixture under the skin
- Exterior Coating: Brush olive oil outside and season with salt and pepper
- First Cook: Place skin-side down, cook at 350ºF/176ºC for 20 minutes
- Final Cook: Flip and cook at 400ºF/204ºC for 13-15 minutes until internal temperature reaches 165ºF/74ºC
- Rest Period: Let turkey rest 5-10 minutes before slicing
Cooking Techniques
Getting that perfect turkey breast is all about temperature control! Starting with the skin side down helps render the fat beautifully, while the final high-temperature cooking creates that golden-brown, crispy skin we all love. The butter under the skin is a game-changer – it keeps the meat super juicy while adding amazing flavor. Don’t skip the resting time at the end – these 5-10 minutes let all those tasty juices settle back into the meat.
Storage Tips
Your cooked turkey breast will stay fresh in an airtight container in the fridge for up to 4 days. For the best results, let it cool completely before storing. When you’re ready to enjoy leftovers, warm them gently in the air fryer at 325°F for 3-4 minutes – this helps keep the meat moist while crisping up the skin again. You can also freeze portions for up to 3 months in freezer-safe bags.
Serving Suggestions
This turkey breast is amazing as the star of a cozy dinner! Slice it against the grain and serve it with roasted vegetables or a fresh salad. It makes wonderful sandwiches too – try it with cranberry sauce and stuffing for mini-Thanksgiving vibes any time of year. The leftovers are perfect for adding to salads, wraps, or grain bowls. A little gravy on the side never hurts, but this turkey is so juicy and flavorful, you might not even need it!
Air Fryer Turkey Breast
Equipment
- Air Fryer
- Paper Towels
- Small Bowl
Ingredients
- 1 whole boneless skin-on turkey breast about 2 pounds
- 2 tablespoons butter softened
- 1 teaspoon poultry seasoning
- 1/2 teaspoon fresh lemon zest
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1/2 teaspoon cracked black pepper
Instructions
- Preheat the air fryer using the preheat function or by heating it at 400ºF/204ºC for 5 minutes.
- Pat the turkey breast dry with a paper towel and gently loosen the skin from the breast (but make sure not to remove it).
- In a small bowl, stir together the softened butter, poultry seasoning, and lemon zest. Rub the butter mixture under the skin of the turkey breast.
- Rub out the outside of the turkey breast with olive oil and season with sprinkle with salt and pepper on all sides.
- Place the turkey breast skin side down in the air fryer and cook it at 350ºF/176ºC for 20 minutes. Flip the turkey breast and cook it skin side up for an additional 13-15 minutes at 400ºF/204ºC, or until the internal temperature reaches 165ºF/74ºC on an instant read thermometer.
- Allow the turkey breast to rest in the air fryer for 5-10 minutes before slicing. Enjoy immediately.
