To cook turkey breast in an air fryer, pat a 2 1/2 lb boneless, skin-on turkey breast dry, rub it with 1 tablespoon of olive oil, garlic, fresh rosemary, thyme, sage, lemon zest, smoked paprika, salt and pepper, and air fry it skin side down at 360°F for 20 minutes. Flip it skin side up and cook 25 to 35 minutes more, until an instant-read thermometer in the thickest part reads 165°F. Rest it for 10 minutes, then slice. It serves 6 at about 280 calories and 41 g of protein each (about 215 calories if you skip the skin).
1 1/2 tsp kosher salt (Diamond Crystal; use 1 tsp if using Morton)
1/2 tsp black pepper
Lemon wedges and chopped parsley, to serve
How Do You Make Turkey Breast in an Air Fryer?
Dry and rest: Take the turkey breast out of the fridge 20 to 30 minutes before cooking. Remove any netting only if it is not holding the breast together, then pat the skin and meat completely dry with paper towels so the skin can crisp.
Make the herb rub: In a small bowl, stir together the olive oil, garlic, rosemary, thyme, sage, smoked paprika, lemon zest, salt and pepper into a paste.
Season: Gently loosen the skin with your fingers and rub about a third of the paste directly on the meat under the skin. Spread the rest over the outside of the breast on all sides.
Preheat: Preheat the air fryer to 360°F for 3 to 5 minutes. Check that the breast fits in one basket with at least 1 inch of space on every side and does not touch the heating element.
Air fry skin side down: Place the breast skin side down in the basket and air fry at 360°F for 20 minutes.
Flip and finish: Flip it skin side up and air fry 25 to 35 minutes more, until an instant-read thermometer in the thickest part reads 165°F. If the skin browns too fast before the center is done, lower the temperature to 330°F for the last 10 minutes.
Rest and slice: Move the turkey to a cutting board, tent loosely with foil and rest 10 minutes so the juices settle. Slice across the grain about 1/4 inch thick and serve with lemon wedges and parsley.
Dual basket tip: A 2 1/2 lb turkey breast fits in one 5-quart basket, which leaves the second basket free for the sides. Put the turkey in basket 1 and Brussels sprouts, sweet potatoes or green beans in basket 2, then use SyncCook (on the AnoYishev 10QT) or Smart Finish so the side is hot and crisp while the turkey rests. Start the side after you flip the turkey if your model has no sync button.
New pick: AnoYishev 10QT Dual Basket Air FryerTwo separate 5-quart baskets with SyncCook and windows: turkey in one, a side in the other.
How Many Calories Are in Air Fryer Turkey Breast? (Estimated)
Per serving (1/6 of the recipe, about 5 oz cooked turkey breast with skin): about 280 calories, 11 g fat (2.8 g saturated), 1 g carbohydrate, 0 g sugar, 41 g protein, about 120 mg cholesterol and about 420 mg sodium. Without the skin, a serving drops to about 215 calories and 4 g fat with roughly the same protein. These are estimates calculated from standard USDA values for roasted turkey breast, olive oil and kosher salt, and they do not include gravy. The recipe is naturally gluten-free, dairy-free and low-carb.
Meal prep: sliced thin for sandwiches, wraps and salads all week instead of processed deli meat
What Are Some Flavor Variations?
Lighter pan gravy: whisk 1 cup low-sodium turkey or chicken broth with 1 tbsp cornstarch and any basket drippings, then simmer 2 minutes until glossy
Maple Dijon: brush with 1 tbsp Dijon mustard mixed with 1 tsp maple syrup for the last 5 minutes
Cajun: swap the herbs for 2 tsp Cajun seasoning and finish with a squeeze of lime
Skinless: use a skinless breast, rub it with the herb paste, and check the temperature 10 minutes earlier, since it cooks faster and dries out sooner
Frequently Asked Questions
How long do you cook a turkey breast in the air fryer?
A 2 to 2 1/2 lb boneless turkey breast takes about 45 to 55 minutes at 360°F: 20 minutes skin side down, then 25 to 35 minutes skin side up. A 3 lb boneless breast takes closer to 60 minutes. Time is only a guide; the turkey is done when the thickest part reads 165°F on an instant-read thermometer.
What temperature should turkey breast be when it is done?
The USDA recommends cooking all poultry, including turkey breast, to an internal temperature of 165°F. Measure in the thickest part of the breast, away from any bone, then rest it 10 minutes before slicing so it stays juicy.
Can you cook a bone-in turkey breast in an air fryer?
Yes, if it fits. A 3 to 4 lb bone-in half breast usually fits a 5- to 6-quart basket. Cook it skin side down at 350°F for 20 minutes, then skin side up for 35 to 50 minutes more until the thickest part reads 165°F. A whole 6 to 8 lb bone-in breast is usually too large for one basket of a dual air fryer.
Can you cook a frozen turkey breast in the air fryer?
It is best to thaw it first. Thaw the turkey breast in the refrigerator for about 24 hours per 4 to 5 lb. A frozen breast cooks unevenly, and you cannot get the seasoning under the skin.
Is air fryer turkey breast healthy?
Yes. Turkey breast is one of the leanest proteins you can buy. We estimate about 280 calories, 41 g protein and 11 g fat per 5 oz serving with the skin, or about 215 calories and 4 g fat without the skin. The recipe uses only 1 tablespoon of olive oil and no butter. These are estimates.
How do you keep turkey breast from drying out in the air fryer?
Pat it dry, season under the skin, start it skin side down, and pull it as soon as the thickest part reaches 165°F. Then rest it 10 minutes before slicing. Overcooking is the main cause of dry turkey, so use a thermometer rather than the clock.
How do you store and reheat leftover turkey breast?
Refrigerate sliced turkey in an airtight container within 2 hours and use it within 3 to 4 days, or freeze it for up to 3 months. Reheat slices in the air fryer at 300°F for 4 to 6 minutes with a splash of broth, covered with foil, until hot.
