Go Back

Air Fryer Turkey Breast with Garlic Herb Butter and Crispy Skin

Air fryer turkey breast gets crisp skin and juicy meat with garlic herb butter tucked beneath the skin. A 6-quart air fryer cooks the bone-in breast at 350°F until it reaches 165°F.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 8 minutes
resting 15 minutes
Total Time 1 hour 33 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

For the garlic herb butter
  • 4 tbsp unsalted butter softened
  • 2 cloves garlic minced
  • 1 tsp fresh rosemary finely chopped
  • 1 tsp fresh thyme finely chopped
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
For the turkey
  • 1 turkey breast 3-pound, bone-in, skin-on, thawed
  • 1 tbsp canola or avocado oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 6-quart air fryer

Method
 

Make the garlic herb butter
  1. In a small bowl, mix the butter, garlic, rosemary, thyme, 1 teaspoon salt, and 1/4 teaspoon pepper until combined.
Air-fry the turkey
  1. Pat the turkey breast dry with paper towels.
  2. Carefully loosen the skin from the meat without tearing it, then spread the herb butter evenly under the skin.
  3. Preheat a 6-quart air fryer to 350°F for 3 minutes.
  4. Brush the basket with 1 teaspoon of the oil.
  5. Rub the remaining 2 teaspoons oil over the skin and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  6. Place the breast skin-side up in the basket.
  7. Air-fry at 350°F for 45 to 65 minutes, checking after 45 minutes, until the skin is crisp and the thickest part of the breast registers 165°F on an instant-read thermometer without touching bone.
  8. Rest the turkey uncovered for 15 minutes before carving.

Notes

For the most accurate doneness, check the thickest part with an instant-read thermometer without touching bone. Refrigerate leftovers for up to 4 days; freezing is suitable. For a dairy-free option, use plant-based butter.