Air-Fryer Turkey Breast
Updated Nov. 18, 2024
- Total Time
- 55 minutes, plus 8 hours’ brining and 20 minutes’ resting
- Prep Time
- 5 minutes
- Cook Time
- 50 minutes, plus 8 hours’ brining and 20 minutes’ resting
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons dark brown sugar
- 4teaspoons poultry seasoning
- 2teaspoons garlic powder
- 2teaspoons smoked paprika
- ½tablespoon coarse kosher or ¾ teaspoon fine salt
- 1bone-in, skin-on turkey breast (about 4 pounds), split in half (see Tip)
- 4tablespoons vegetable oil
Nutritional analysis per serving (8 servings)
313 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 10 grams sugars; 39 grams protein; 2106 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place a wire rack on a rimmed baking sheet. In a medium bowl, stir together the brown sugar, poultry seasoning, garlic powder, smoked paprika and salt.
- Step 2
On the prepared baking sheet, pat the turkey breast halves very dry with paper towels. Pull out and discard the pop-up thermometer if present. Season each half all over with the dry rub, generously rubbing until fully coated. Refrigerate, uncovered, for at least 8 hours or overnight.
- Step 3
An hour before you’re ready to cook, remove the turkey from the refrigerator and bring to room temperature.
- Step 4
Heat the air fryer to 380 degrees. Brush each turkey breast half with about 2 tablespoons oil and transfer to the air fryer basket. (Depending on the size of your air fryer, you may be able to nestle in both halves in a single batch; slight overlap is OK since the breast halves will shrink during cooking. If not, cook one breast half at a time.) Cook, flipping halfway through, until an instant-read thermometer inserted into the thickest part of the breast reads 165 degrees and the juices run clear, 40 to 45 minutes. (Because of the sugar in the dry rub, the turkey skin will become deeply burnished.)
- Step 5
Transfer turkey to a cutting board or platter and let rest for 20 minutes before slicing.
- Ask your butcher to split the breast in half, cutting directly through the bone.
- Both halves of a split 4-pound turkey breast will fit in a 6-quart air fryer. If your air fryer is smaller, cook the turkey in two batches.
Private Notes
Comments
My grocery store won’t split the turkey breast. Can I air fry whole and if so, for how long?
Can this be done with boneless Turkey breast? Whole or better to do halves?
Did this in my Breville toaster oven on air fry, didn't realize it was supposed to sit overnight with the rub, but it came out great doing everything at the last minute. Will definitely use this recipe again for simplicity and flavor. Paired very nicely with mushroom gravy And cranberry chutney.
Made this at the last minute with bone-in turkey breast (1/2 breast), with Montreal chicken spice instead of poultry seasoning. Baked in the oven for 90 minutes at 350. Amazing!! Will definitely make again.
Made this with a bone-in turkey breast spatchcocked then cooked in a "pure convection" 350° oven. Turkey was incredibly moist and delicious. Rub made a wonderful crust. Will definitely make again.
Made this the day after Thanksgiving (we eat out for thanksgiving dinner) so we could make sandwiches. Our air fryer is too small so I used the convection feature on my oven. It needed longer than 45 minutes to get to temperature but was definitely worth the wait! Very easy, tender and moist. We gobbled it up (pun intended!). I split the breast myself - it wasn’t a big deal. We will definitely have this again.
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