Cooking a tender, juicy boneless turkey breast is quick and simple with an air fryer. This Air Fryer Turkey Breast recipe produces moist meat with a crisp, herb-crusted exterior in under an hour—ideal for a small holiday meal, a family dinner, or easy meal prep.
Why you’ll love this turkey recipe
The air fryer is incredibly versatile and excels at producing foods that are crisp on the outside and juicy inside. This turkey breast gets a fragrant herb rub and a golden, flavorful crust while staying moist through and through. It’s a fast, reliable option when you don’t want to roast a whole bird but still want classic roast-turkey flavor.
- Moist, tender meat. Follow the seasoning and temperature guidance and you’ll avoid dry turkey—one of the most important goals when cooking poultry.
- Packed with flavor. A simple herb-and-spice rub gives the outside a savory crust that complements the mild turkey breast.
- Fast and dependable. An air fryer cooks a boneless turkey breast evenly and quickly, freeing you from constant monitoring.
- Portion-friendly and low cleanup. A single turkey breast serves a small gathering and keeps cleanup minimal compared to roasting a full bird.
Ingredients
Below are the core ingredients that make this air fryer turkey breast flavorful and easy to prepare. Exact measurements appear in the recipe card at the end of the post. Notes and substitution suggestions are included to help you adapt the recipe to what you have on hand.
- Boneless turkey breast – Most store-packaged boneless turkey breast roasts weigh between 3–5 pounds and may be netted or tied together. This recipe uses a 3-pound boneless turkey breast; adjust cook time for larger roasts.
- Olive oil – Helps the herb rub adhere and encourages browning.
- Herbs and spices – A poultry-style mix of rosemary, thyme, marjoram (or oregano), sage, salt, pepper, and a touch of nutmeg creates a savory, aromatic crust. Use dried herbs if fresh aren’t available; they concentrate flavor and work well as a rub.
Instructions
Step-by-step photos are included to make the process straightforward. For a quick overview, follow these instructions and then refer to the recipe card for precise ingredient amounts and timing adjustments.
- Preheat and prepare. Preheat your air fryer to 350°F (175°C). If the turkey breast is netted, you can leave the netting on to help the roast hold together during cooking. If you remove it, re-tie the roast with kitchen twine to keep a uniform shape.
- Make the herb rub. Combine olive oil with dried herbs and spices to form a paste. Pat the turkey breast dry, then rub the mixture all over the surface to coat evenly—this builds the flavorful crust.
- Air fry in two stages. Place the seasoned turkey breast in the air fryer basket, skin side down if the skin is left on. Cook at 350°F for 20 minutes, then flip the roast and continue cooking at 350°F for another 20 minutes.
- Check internal temperature. Use an instant-read thermometer in the thickest part of the breast and remove the turkey when it reaches 160–163°F. The temperature will rise a few degrees while resting. If the desired temperature isn’t reached after 40 minutes, continue cooking in 5-minute intervals until done.
- Rest and serve. Transfer the turkey to a cutting board and let it rest 5–10 minutes. Remove any netting or twine, slice, and serve.
Recipe notes
- Netting and shape: Many boneless turkey roasts are formed from multiple pieces or two breasts pressed together. Leaving the netting in place helps the roast cook evenly. If you remove it, use kitchen twine to secure a compact shape.
- Skin on or off: Removing the skin is an option if you prefer; remove it before tying the roast and rubbing with oil and seasoning. If you keep the skin, the air fryer will crisp it nicely.
- Portion planning: Estimate about a half pound (roughly 225 g) of raw turkey per person when buying a boneless breast for a meal.
- Defrost first: Do not air fry a frozen turkey breast. Fully thaw in the refrigerator before cooking—typically allow 48 hours for a 3–5 pound roast. If you need a faster method, use your microwave’s defrost setting following the appliance instructions.
- Leftovers and reheating: Store sliced leftovers in an airtight container in the refrigerator for up to 6 days. Reheat in a 350°F oven wrapped in foil for about 15 minutes to retain moisture, or warm slices in the air fryer for a few minutes.
What to serve with it
This air fryer turkey breast pairs beautifully with a rich gravy or a bright cranberry sauce. It also goes well with classic sides such as roasted squash salads, mushroom stuffing, creamy mashed potatoes, and Brussels sprouts with maple and bacon for a complete, comforting meal.
Roasted Butternut Squash Salad
Mushroom Stuffing
Loaded Mashed Potatoes
Maple Bacon Brussels Sprouts
Air Fryer Turkey Breast
6 servings
5 minutes
50 minutes (approx.)
55 minutes (approx.)
Whitney Bond
Ingredients
- 3 pound boneless turkey breast
- 2 tablespoons olive oil
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1/2 tablespoon dried marjoram (or oregano)
- 1/2 tablespoon dried sage
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
Instructions
- Preheat the air fryer to 350°F (175°C).
- In a small bowl combine the olive oil and all seasonings to make a paste.
- Pat the turkey breast dry with paper towels. Rub the seasoning mixture over the entire surface. Place the turkey in the air fryer basket, skin side down if using skin. Cook at 350°F for 20 minutes.
- Open the air fryer, flip the turkey breast, and continue cooking at 350°F for another 20 minutes. Check the internal temperature with an instant-read thermometer.
- Remove the turkey when it reaches 160–163°F in the thickest part. The temperature will rise a few degrees while it rests. If needed, continue cooking in 5-minute intervals until the target temperature is reached.
- Transfer the turkey to a cutting board and let rest 5–10 minutes. Remove any netting or twine, slice, and serve.
Notes
- Keep the netting: Leaving netting on helps a multi-piece roast stay together and cook evenly. If you remove netting, use kitchen twine to hold the roast in a compact shape.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 6 days. Reheat wrapped in foil in a 350°F oven for 15 minutes to preserve juiciness, or warm slices in the air fryer for a few minutes.