Air Fryer Turkey Breast with Gravy
User Reviews
5
Air Fryer Turkey Breast with Gravy
Description
This recipe outlines preparing a bone-in turkey breast by patting it dry and seasoning with olive oil, salt, and pepper. Whole garlic heads are added inside and on top, along with chopped fresh rosemary and lemon juice, imparting aromatic and citrus notes to the meat during cooking. The turkey breast is first cooked skin side down at a lower temperature, then flipped and roasted at a higher heat in an air fryer, promoting even cooking and skin crisping. Monitoring internal temperature ensures it reaches the safe 165°F level.
After roasting, the fat drippings collected are used to make a gravy by combining with flour to form a roux, then gradually whisking in turkey broth along with garlic powder, black pepper, and butter for richness. The gravy thickens as it cooks and can be adjusted for consistency with additional water or stock. The resulting turkey breast offers tender meat with a flavorful crust, complemented by a smooth, savory gravy.
The air fryer method adapts to various sizes and models, with the possibility of using the air fryer tray if the turkey doesn't fit in the basket. Leftovers keep well refrigerated and are versatile for other dishes like soups or casseroles. Gravy can be reheated on stove or microwave, and its flavor customized with herbs.
Ingredients
Turkey
- 5-7 pound turkey breast bone-in
- 1 ½ teaspoons extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 garlic fresh whole heads
- 1 ½ Tablespoon rosemary chopped, fresh
- ½ lemon
Turkey Gravy
- ½ cup turkey fat drippings
- ½ cup all-purpose flour
- 2 ½ cups turkey broth or chicken broth
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 Tablespoon butter salted
Instructions
Turkey
- Preheat Air Fryer to 345 degrees.
- Remove Turkey Breast from package. Discard any extra juice and pat the turkey breast dry.
- Pour the olive oil over top of the outside of the turkey breast.
- Sprinkle the salt and black pepper on top.
- Next, remove the skins from the two garlic heads.
- Place one whole garlic head inside of the turkey.
- Chop up the other garlic head into smaller pieces and place the pieces on top of the turkey skin (and under the skin if you wish).
- Add the chopped rosemary and squeeze the lemon all over the top of the turkey.
- Place the turkey breast in the air fryer.
- Cook at 350 degrees for about 30-35 minutes.
- Flip the turkey breast over, raise the temperature to 375 degrees and cook it for an additional 20-25 minutes.
- The turkey breast is ready when it’s a nice golden brown and the internal temperature of the turkey breast is 165 degrees.
Gravy
- After removing the turkey from the air fryer, there will be fat drippings and juice left in the pan, this is what you want for the gravy.
- You’ll want to heat the fat drippings back up until they start to sizzle and brown a little. You can do this on the stovetop.
- Heat a sauce pan at medium high heat, add the fat drippings to the sauce pan.
- Once they are browned, add the flour in slowly, constantly stirring with a whisk.
- Heat for about a minute or until golden brown.
- Next, add the turkey broth. Then add the garlic powder, black pepper, and butter. Whisk well.
- Continue to cook it until it starts to bubble, stirring consistently. Reduce the heat and simmer for about five minutes, continuing to stir.
- Transfer gravy to gravy boat or serving container.
Notes
- Use a meat thermometer inserted into the thickest part (avoiding bone) to confirm the turkey reaches 165°F for doneness.
- Adjust air fryer setup depending on turkey breast size, using dish or basket as fits; flip halfway to ensure even cooking and crisp skin.
- Store leftover turkey in the fridge for 3-4 days; use in soups, casseroles, or sandwiches.
- Thin gravy with water or stock if too thick; thicken with cornstarch if too thin, and add herbs to customize flavor.
- Reheat leftover gravy gently on stove or microwave, storing covered in the refrigerator.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 731 kcal
% Daily Value*
| Calories | 731kcal | 37% |
| Carbohydrates | 16g | 5% |
| Protein | 77g | 154% |
| Fat | 42g | 65% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 225mg | 75% |
| Sodium | 1478mg | 62% |
| Potassium | 156mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 15mg | 17% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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