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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
Servings 4 servings
Calories 448kcal
Author Lyndsey


  • 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


  • Preheat the air fryer to 350F. Coat the basket with coconut oil spray.
  • 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.
  • Spread ¼ of the butter mixture under the skin and ¼ of the butter on top of the skin. Spread remaining butter on the bottom.
  • Place turkey skin side down into the basket. Roast for 20 minutes then flip.
  • Roast for an additional 30-35 minutes or until an instant read thermometer inserted into the thickest part of the breast reads 170F.


  • Select the right size bird for your air fryer model. I made this recipe using my 4 liter Ultrean model and it fit the 3 lb. Butterball perfectly.
  • Cook time will vary based on your model as well as size of the turkey breast you are using. Be sure to use an instant read thermometer to ensure that the roast comes to an internal temperature of 170F.
  • Allow roast to rest, tented under aluminum foil for 10 to 15 minutes prior to slicing to keep it moist and juicy.
  • Do not put frozen meat into the air fryer for cooking. 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.
  • The 3 lb. Butterball comes in a few flavors (Cajun and Savory Herb) so that may impact taste if you select one that has a dry rub already on it. For this recipe I recommend using the plain breast meat roast.
  • Leave the skin on for roasting even if you are looking to make a skinless version. The skin helps to keep the moisture in during roasting.


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