Air Fryer Turkey
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 20 mins
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Servings
8 servings
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Calories
287 kcal
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Course
Main Course
Air Fryer Turkey
Description
Beginning by bringing the turkey breast to room temperature and patting it thoroughly dry prepares the meat for seasoning and helps the skin crisp. The olive oil coating allows the sea salt and the finely chopped rosemary and thyme leaves to adhere well, infusing the meat with herbal aromas during cooking.
The turkey cooks in an air fryer preheated to 180°C, first for 45 minutes and then flipped for another 30 minutes. This even cooking develops a golden skin while maintaining juicy interior meat. If the turkey starts to darken too much, foil can be tented on top during the last 15 minutes to prevent over-browning.
After cooking, resting the turkey breast for at least 15 minutes allows juices to redistribute, resulting in moist, tender slices when carved. Leaving space around the turkey in the air fryer basket is important to ensure proper air circulation and even cooking. This recipe makes a single seasoned roast breast suitable for a meal centerpiece or sliced for sandwiches.
Ingredients
- 1.9 kg turkey breast
- 3 tablespoon olive oil
- 3 prig rosemary leaves only; finely chopped
- 3 prig thyme leaves only; finely chopped
- 1 teaspoon salt sea salt
Instructions
- Preheat your air fryer for 5 minutes to 180°C/350°F.
- Pat 1.9 kg Turkey breast dry. Drizzle over the 3 tablespoon Olive oil.
- Add 1 teaspoon Sea salt, leaves from 3 sprig Rosemary and 3 sprig Thyme. Rub it all into the turkey.
- Put the turkey into your air fryer basket - careful, it will be hot!
- Cook at 180°C/350°F for 45 minutes.
- Carefully flip the turkey over and add more chopped herbs.
- Continue cooking for a further 30 minutes.
- Remove the turkey from the air fryer and allow to rest for at least 15 minutes before carving.
Notes
- Bring turkey breast to room temperature about 30 minutes before cooking for even heat penetration.
- Pat turkey very dry before seasoning to aid skin crispness and spice adhesion.
- Avoid overcrowding the air fryer basket to allow air circulation; add cooking time if turkey touches sides.
- Cover with foil if turkey skin darkens too much during cooking.
- Rest cooked turkey for 10-15 minutes to keep meat moist before carving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 287kcal | 14% |
| Carbohydrates | 0.1g | 0% |
| Protein | 51g | 102% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 128mg | 43% |
| Sodium | 784mg | 33% |
| Potassium | 578mg | 12% |
| Fiber | 0.1g | 0% |
| Sugar | 0.1g | 0% |
| Vitamin A | 66IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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