Air Fryer Turkey Breast with Herb Butter
Juicy, herb-infused turkey breast with crispy golden skin, ready in under an hour. The secret? Start skin-side down to render fat, then flip for color. You'll get a foolproof, hands-off dinner that's perfect for weeknights or small gatherings.
Ingredients
- 1 bone-in skin-on turkey breast (3-4 lb)
- 4 tablespoons unsalted butter room temperature
- 4½ tablespoons chopped fresh poultry herbs thyme, sage, rosemary or 1½ tablespoons poultry seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Mix softened butter, herbs, salt, and pepper in a small bowl until evenly combined.
- Pat turkey breast dry with paper towels.
- Gently separate skin from flesh with your fingers, being careful not to tear.
- Spoon half the herb butter under the skin and spread evenly.
- Rub remaining herb butter over the outside of the turkey.
- Preheat air fryer to 350°F (175°C) for 4-5 minutes. Spray basket with nonstick spray.
- Place turkey skin-side down in basket and cook 20 minutes.
- Flip turkey skin-side up. Baste with juices from the basket.
- Cook 20-25 minutes more until internal temperature reaches 165°F (74°C) in thickest part.
- Let turkey rest 10-15 minutes before carving.
Notes
- Make herb butter up to 2 days ahead; bring to room temperature before using.
- Customize herbs: thyme, sage, rosemary, oregano, or a pinch of tarragon work well.
- Check temperature in two spots (near bone and center) to ensure even cooking.
- Save pan juices; warm and drizzle over carved turkey for extra moisture.