Go Back
+ servings
featured image for this recipe.
Print

Air Fryer Boneless Turkey Breast

Air fryer boneless turkey breast is the quick air fried recipe you need this Thanksgiving (or any time of year!) Learn how to cook and how long to cook this perfect main dish recipe that tastes so juicy and tender, you'll swear it was a tenderloin made on the rotisserie! Simple roast bursting with flavor and on the table in less than 1 hour!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 448kcal
Author Lyndsey

Equipment

  • 1 Air Fryer
  • 1 instant read thermometer

Ingredients

  • 1 3 lb turkey breast
  • 3 tablespoon butter or ghee softened
  • 6 cloves roasted garlic minced
  • 1 tablespoon each fresh rosemary, sage and thyme
  • sea salt + pepper to taste

Instructions

  • Preheat the air fryer to 350F. Pat the turkey dry with paper towels.
    1 3 lb turkey breast
  • Wash and mince fresh herbs. Add garlic to top of minced herbs and work the herbs into the garlic to incorporate. Stir herb/garlic mixture into the butter.
    6 cloves roasted garlic, 1 tbsp, 3 tablespoon butter or ghee
  • Spread ¼ of the butter mixture under the turkey skin and ¼ of the butter on top of the turkey skin. Spread remaining butter on the bottom. Season the turkey with salt and pepper.
    sea salt + pepper
  • Place turkey skin side down into the basket. Roast it for 20 minutes then flip it.
  • Roast for an additional 30-35 minutes or until an instant read thermometer inserted into the thickest part of the breast reads 170F.

Notes

  • This recipe is for boneless turkey breast, not bone-in turkey breast. 
  • Select the right size bird for your air fryer model. I used the 4-liter Ultrean model and it fit the 3 lb. Butterball perfectly.
  • Cook time will vary based on your model as well as the size of the turkey breast you are using. Use an instant-read thermometer to ensure that the turkey breast comes to an internal temperature of 170F.
  • Allow the turkey to rest before carving it. Tent it under aluminum foil for 10 to 15 minutes before slicing to keep it moist and juicy.
  • Do not use frozen turkey. If your meat is frozen you will want to defrost it for at least 24 hours. The Butterball 3 lb. took about a day and a half to fully defrost.
  • If using a pre-seasoned turkey breast, you may want to skip additional herbs and seasonings. For this recipe, I recommend using the plain breast meat roast.
  • Remove the skin after roasting for a skinless turkey. The skin helps to keep the moisture in during roasting.

Nutrition

Serving: 1serving | Calories: 448kcal | Carbohydrates: 0.7g | Protein: 77g | Fat: 13.5g