Ingredients
Scale
- 1 (3 to 6 lb) Turkey Breast (Bone-in or boneless)
- 2 tablespoons Olive oil or melted unsalted butter
- 1 tablespoon Kosher salt
- 1 teaspoon Coarse black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried rosemary
- 1 teaspoon Dried thyme
- 1/2 teaspoon Smoked paprika (for color)
Instructions
- Remove the turkey breast from its packaging and pat it thoroughly dry with paper towels. Achieving dry skin is the secret to maximum crispiness. In a small bowl, whisk together the olive oil (or butter), salt, pepper, garlic powder, onion powder, rosemary, thyme, and smoked paprika. Rub the herb mixture generously all over the turkey, making sure to get underneath the skin if possible for maximum flavor penetration.
- Preheat your air fryer to 350°F (175°C). Place the seasoned turkey breast in the air fryer basket, skin-side down. Cook for 25 minutes. Carefully flip the turkey so the skin-side is now facing up. Continue air frying for another 20 to 25 minutes. Use an instant-read meat thermometer to check the internal temperature; the turkey is done when it reaches 165°F (74°C) in the thickest part of the breast.
- Once the turkey reaches the safe internal temperature, remove it from the air fryer and transfer it to a cutting board. Tent the meat loosely with aluminum foil and let it rest for at least 10 to 15 minutes. This allows the juices to redistribute throughout the meat. Carve into thick slices and serve alongside your favorite gravy and cranberry sauce.
- Cook Time: 65 minutes