Air Fryer Turkey Breast
User Reviews
5
Air Fryer Turkey Breast
Description
The recipe begins by patting dry a 4-5 pound skin-on, bone-in turkey breast. It is then generously coated with a mixture of olive oil, Italian seasoning, smoked paprika, salt, and black pepper using a brush. Preheating the air fryer to 350°F, the turkey is placed skin-side down for 30 minutes, then flipped to skin-side up for another 30 minutes or until it reaches an internal temperature of 165°F.
The air frying method cooks the turkey evenly while crisping the skin. The simple herb and smoked paprika rub enhances the turkey without overpowering it, complementing the natural meat flavors. After cooking, resting the turkey for 10 minutes maintains juiciness and makes slicing easier.
This recipe is suited for cooks with air fryers large enough to accommodate the turkey breast. It offers a practical alternative to roasting in the oven and allows for frequent temperature checks. The seasoning is flexible for adjustments, and compound butters could be added beneath the skin for additional flavor. Leftover turkey can be refrigerated for up to 5 days or frozen for up to 3 months when properly stored.
Ingredients
- 4-5 pound turkey breast skin-on and bone-in
- 2 tablespoon olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon salt or to tase
- 1 teaspoon black pepper or to taste
Instructions
- Prep The Turkey: Pat dry the turkey breast with paper towels. In a small bowl mix the olive oil with the herbs, paprika, salt and pepper. Using a brush, brush the olive oil mixture over both sides of the turkey breast, generously.
- Cook: Preheat the air fryer to 350°F. Place the turkey skin side down and cook for 30 minutes, then turn the breast over with the skin side up, careful not to burn yourself, and cook for another 30 minutes or until the internal temperature is 165°F.
- Rest and Carve: Let the turkey breast rest for 10 minutes before slicing.
Notes
- Ensure the turkey breast fits your air fryer; cut the end off if needed to fit.
- An instant-read meat thermometer is highly recommended to monitor doneness and avoid overcooking.
- Seasoning is kept simple but can be customized with other herbs or spices per preference.
- For added flavor, consider spreading a compound butter under the skin before cooking.
- If you don’t have an air fryer, alternative recipes like spatchcock turkey can save time.
- Store leftovers in airtight containers in the refrigerator for up to five days.
- Cool turkey completely before freezing; use freezer bags or airtight containers to prevent freezer burn. Frozen turkey is best used within three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 351kcal | 18% |
| Carbohydrates | 1g | 0% |
| Protein | 65g | 130% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 163mg | 54% |
| Sodium | 1011mg | 42% |
| Potassium | 750mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 239IU | 5% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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