Whether you’re hosting a small Thanksgiving or want to enjoy turkey at a different time of year, this Air Fryer Turkey Breast recipe is for you! It has juicy white meat, golden brown skin, and it cooks in just 1 hour, so much faster than traditional Thanksgiving Turkey.
5 Star Review
This was so yummy! perfect dinner for our family of four and I love that it didn’t take hours. Sharing this with friends, who have a small Thanksgiving, thanks!
— Christine —
Juicy turkey in just 1 hour.
When I’m hosting a crowd for Thanksgiving or Friendsgiving, I roast my go-to Dry Brine Turkey, but for turkey on any weeknight, I love to cook this air fryer turkey breast.
It’s a nice alternative to Air Fryer Chicken Breast, and since the skin turns so beautifully golden, it feels a little more celebratory.
Serve this air fryer turkey breast with everyday sides like Oven Roasted Vegetables, or add Turkey Gravy and Garlic Mashed Potatoes for a traditional turkey dinner.
Looking for another way to cook turkey breast? Check out Crockpot Turkey Breast.
How to Make Air Fryer Turkey Breast
This recipe works for both boneless turkey breast and bone-in turkey breast.
I tested the recipe both ways, and both yielded juicy, flavorful turkey, even without brining.
Bone-In Turkey Breast
- If possible, air fry bone-in turkey with the ribs removed. It’s easier to fit the breast in your air fryer. Because you can lay it flatter, the meat cooks more evenly and turns out juicier.
- If you decide to use bone-in turkey breast with the ribs on, I suggest brining the turkey first to help the meat stay moist. See this Wet Brine for a recipe.
Boneless Turkey Breast (Leave the Netting On)
- Boneless turkey breast (like the Butterball turkey breasts you can usually find frozen year-round) will come with a string netting around the meat. DO NOT remove the netting. It keeps the breast from falling apart and helps it cook more evenly. DO remove the plastic it comes in. You should just have meat and netting before it goes into the air fryer.
- Note that boneless turkey breast with the netting will take longer to cook than bone-in turkey breast because of how the meat is wrapped.
Below, I’ve suggested an easy and classic herb rub for the turkey made with thyme, sage, and rosemary.
Feel free to use your own favorite marinade, preferred spice rub, or for a less traditional but delish take, try this Chicken Marinade or Chicken Thigh Marinade.
Key Ingredients
- Turkey Breast. This recipe works with boneless or bone-in turkey. See above for tips depending on which you choose.
- Olive Oil. To help crisp the skin. You can swap the oil for softened butter. Mash it up with the herbs and garlic and rub it all over the outsides of the turkey.
- Garlic. Make sure to mince it yourself, vs. use the kind in a jar (a.k.a. “jarlic”). The flavor of fresh really matters here.
- Poultry Herbs. A mix of rosemary, sage, and thyme is classic and complements the poultry perfectly. So much so, you can often buy them as “poultry blend.”
- Dijon Mustard. To add some tanginess and acid.
Recipe Tips
- Air fryer size. Make sure your air fryer is 5 quarts or larger (I tested this recipe with a 5-pound breast in the 5.5-quart Ninja XL air fryer). If your turkey breast is more than 5 pounds, you may need a 6-quart air fryer. Ensure the breast isn’t larger than your basket before you begin.
- Pat the turkey very dry before air frying. This is key to helping the spices stick and the skin to crisp.
- Season liberally. This is not the time to be skimpy. You are roasting 3+ pounds of meat, so you need more than a pinch of salt.
- Coat the breast completely. You don’t need a lot of oil (just 3 tablespoons compared to the full stick of butter in many roast turkey recipes), but you want the breast fully coated so it crisps and doesn’t dry out.
How Long to Cook Turkey Breast in the Air Fryer
How long you need to cook air fryer turkey breast varies by model, whether you are using bone-in or boneless turkey breast, and the size of your breast. Below are guidelines.
- A 3-pound boneless turkey breast (like the Butterball turkey breast), cooks in the air fryer in 1 hour to 1 hour 10 minutes at 350°F.
- A 4- to 6-pound bone-in turkey breast cooks in the air fryer in 40 to 50 minutes at 350°F.
Checking for Doneness
Whether you are using bone-in turkey breast or boneless, DO NOT OVERCOOK THE TURKEY!
- Use an instant-read thermometer to check for doneness.
- Remove the turkey breast from the air fryer when it registers 160°F on an instant-read thermometer inserted at the thickest part without touching bone. The temperature will rise to 165°F as it rests.
- Let the meat rest 10 minutes. The juices will redistribute into the meat. If you cut too early those yummy juices will run all over the carving board.
Carving
- Place the turkey breast on a cutting board with grooves to catch any juices.
- If cooking bone-in, cut the turkey breast away from the bone in 1 large slice.
- Cut the breast against the grain into slices that are about 1/2-inch thick.
How Much Turkey Breast Should I Buy?
- 3/4 to 1 pound per person for bone-in or 1/2 to 3/4 pound per person for boneless is typically recommended for turkey breast, depending upon how many sides you have, or if you have a lot of big eaters.
- For more tips and tricks, see How Much Turkey Per Person.
Thawing Turkey Breast
- Allow 24 hours for every 4 to 5 pounds of turkey breast.
- Thaw in the refrigerator.
- Keep the turkey breast in its original unopened wrapper. Place on a tray or rimmed plate to catch any juices that may drip.
- You can keep a safely thawed turkey breast in the refrigerator for 1 to 2 days before cooking.
What to Serve with Air Fryer Turkey Breast
Now that you have your beautiful bird, you need some sides!
- Traditional Casseroles. Healthy Sweet Potato Casserole, Crockpot Green Bean Casserole, and Pineapple Casserole are a few favorites.
- Gravy. This Mushroom Gravy doesn’t require any drippings. Make it while your turkey is in the air fryer.
- Potatoes. From Crockpot Mashed Potatoes (or Cauliflower Mashed Potatoes) to Scalloped Potatoes, there’s something everyone will love.
- Stuffing. My Cornbread Stuffing is a little unexpected and so delicious with turkey.
- Your Favorite Holiday Sides. Check out all of my Thanksgiving Side Dishes for inspiration.
Ways to Use Air Fried Turkey Breast
You can essentially use air fryer turkey breast just like a rotisserie chicken, or in place of turkey deli meat.
- Sandwich. Turkey Salad and Apple Grilled Cheese with Turkey are two winning options.
- Casserole. Turkey Pot Pie and Turkey Tetrazzini are two of my all-time favorite leftover turkey recipes.
- Pasta. Swap turkey for the chicken in this Chicken Alfredo Bake to create a crowd-pleasing meal. Or, try it in Brussels Sprouts Pasta with Brown Butter.
- Soup. Use shredded leftover turkey in this Turkey Soup.
- Breakfast. Pair leftover turkey with Leftover Stuffing Cakes for a hearty and tasty breakfast.
- For more ideas, check out this tasty collection of Thanksgiving leftover recipes.
Storage Tips
- To Store. Refrigerate turkey breast in an airtight storage container for up to 3 days.
- To Reheat. Wrap turkey in an aluminum foil pouch and rewarm gently in a baking dish in the oven at 350°F, drizzling some broth over the top before sealing the foil pouch and placing it in the oven.
- To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Air Fryer Turkey Breast
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour 15 minutes
Servings: 6 (to 8) servings
Video
This juicy air fryer turkey breast has golden skin and cooks in just 1 hour. Perfect for a small Thanksgiving and weeknight dinners too!
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Ingredients
- 1 (4-to 6-pound) bone-in, skin on turkey breast with ribs removed* or 1 (3-pound) boneless roast**
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic minced
- 2 teaspoons kosher salt
- 2 teaspoons chopped fresh rosemary leaves
- 2 teaspoons chopped fresh sage leaves
- 1 teaspoon chopped fresh thyme leaves
- ½ teaspoon freshly ground black pepper
- 1 teaspoon Dijon mustard
- Mushroom Gravy optional for serving
Instructions
- Remove the turkey from the refrigerator and let stand at room temperature for 30 minutes. With paper towels, pat the turkey very dry.
- When ready to cook, preheat the air fryer to 350°F for at least 5 minutes. In a small bowl, whisk together the oil, garlic, salt, rosemary, sage, thyme, black pepper, and mustard until evenly blended.
- Rub all over the turkey.
- Place the turkey in the air fryer basket, skin-side down (see notes if using a turkey with the ribs still attached). Cook for 20 minutes, then slide out the basket and carefully flip the turkey over.
- Continue cooking for 30 to 50 minutes more, until an instant read thermometer inserted at the thickest part of the meat without touching bone registers 160°F The temperature will continue to rise to 165°F as it rests. Boneless turkey breast in the netting will take longer than bone-in turkey breast without netting. Remove the turkey to a cutting board and cover with foil. Let rest at least 15 minutes.
- To carve, cut each side of the breast away from the bone by running a large, sharp knife along and down each side of the breast bone using long, even strokes. Continue down the breast, following along the whole bone.
- Lift the meat away in one large piece, then place it flat on the cutting board and cut crosswise into slices.
- Repeat on the other side of the breast. Pull the remaining meat away from the bone and slice. Serve hot or at room temperature.
Notes
- *If using bone-in turkey breast, be sure your air fryer is at least 5 quarts (my 5.5-quart air fryer can fit a turkey that is up to 5-pounds).
- *I prefer to use a breast with the ribs removed, because it more easily fits in the air fryer AND I find it turns out more moist, because it can lay flat with the breast bone touching the bottom of the air fryer and cook more quickly and evenly. That said, if you can only find a turkey breast with the ribs still attached and don’t want to remove them yourself, you can still make this recipe. To cook, lay the breast on its side (this is likely the only way it will fit in your basket) and cook for 25 minutes. Flip over to the other side and continue cooking until the breast reaches 160°F at the thickest part. I also recommend brining a breast with the ribs attached to help keep it moist during cooking (see Dry Brine and Wet Brine for recipes).
- **If using a boneless breast, such as a 3-pound Butterball breast, remove the outermost plastic netting and wrapper from the roast. Leave the inner string netting on (this holds the roast together as it cooks). It will take longer to cook than a bone-in breast because of how snugly it is held together.
- TO STORE: Refrigerate turkey breast in an airtight storage container for up to 3 days.
- TO REHEAT: Wrap turkey in an aluminum foil pouch and rewarm gently in a baking dish in the oven at 350 degrees F, drizzling some broth over the top before sealing the foil pouch and placing it in the oven.
- TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1(of 6)Calories: 418kcalCarbohydrates: 3gProtein: 60gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 161mgPotassium: 13mgFiber: 0.2gSugar: 0.02gVitamin A: 18IUVitamin C: 1mgCalcium: 9mgIron: 0.2mg
Haven’t tried this yet, but do you need a certain size Air Fryer? My seems standard size, but a turkey breast seems big!
Jenni, I did mine in the ninja XL (5.5 qt) and it fit fine.
I haven’t tried this yet but wanted to know if you used the roast setting on the air fryer or just regular air fry setting please ? Thanks !
Hi Belinda! Our air fryer recipes will always be the air fryer setting unless otherwise indicated. Hope this helps and ENJOY!
We did a test version of this for “practice Thanksgiving” and it is fantastic! I did boneless and followed the recipe as directed. Love it for a weeknight dinner!
So glad to hear that it worked well for you, Jolie! Thank you!