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Air Fryer Turkey Breast with Crispy Herb Skin

Air fryer turkey breast gets crisp, golden skin with a layer of rosemary, thyme, sage, and garlic butter tucked beneath it. Air-fried until the thickest part reaches 165°F, it rests uncovered for 15 minutes before carving.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
resting 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the herb butter
  • 3 tbsp unsalted butter softened
  • 1 clove garlic minced
  • 1 tsp fresh rosemary finely chopped
  • 1 tsp fresh thyme finely chopped
  • 0.5 tsp fresh sage finely chopped
For the turkey
  • 1 turkey breast 2 1/2-pound, bone-in, skin-on, fully thawed and unbrined
  • 1 tsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

  • 1 6-quart air fryer

Method
 

Prepare the air fryer
  1. Preheat a 6-quart air fryer to 350°F for 5 minutes.
Make the herb butter
  1. Stir the softened butter, garlic, rosemary, thyme, and sage together in a small bowl.
Prepare the turkey
  1. Pat the turkey breast thoroughly dry with paper towels.
  2. Gently loosen the skin over the breast meat with your fingers, leaving the edges attached.
  3. Spread the herb butter evenly underneath the skin.
  4. Brush the skin with olive oil.
  5. Season it evenly with the salt and pepper.
Air fry and rest
  1. Place the turkey breast skin-side up in the air fryer basket.
  2. Cook for 45–60 minutes, checking from 40 minutes, until the thickest part of the meat reaches 165°F on an instant-read thermometer without touching the bone.
  3. Transfer the turkey to a cutting board and rest uncovered for 15 minutes before carving.

Notes

For the juiciest turkey, check the thickest part with an instant-read thermometer without touching the bone. Refrigerate leftovers for up to 3 days or freeze for up to 2 months. Use dairy-free butter for a dairy-free swap.