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Air Fryer Thanksgiving Turkey Breast Recipe

Allan
This Air Fryer Thanksgiving Turkey Breast recipe delivers golden, crispy skin and juicy, flavorful meat with far less fuss than a full roasted turkey. Using simple herb butter under the skin, exact air fryer temps (360°F/182°C with a brief high-heat finish at 400°F/204°C), and an instant-read thermometer to reach the safe internal target of 165°F (74°C), you’ll have a holiday-worthy centerpiece in under an hour.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Course Holiday Entrée, Main
Cuisine American, Holiday
Servings 6 (approx.)
Calories 330 kcal

Ingredients
  

  • 1 3 lb / ~1.36 kg bone-in turkey breast (skin-on)
  • 3 tbsp unsalted butter softened (or olive oil)
  • 2 garlic cloves minced
  • 1 tbsp fresh rosemary chopped (or 1 tsp dried)
  • 1 tbsp fresh thyme chopped (or 1 tsp dried)
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp lemon zest optional
  • 1 cup low-sodium broth optional for gravy
  • Cooking spray avocado or olive oil

Instructions
 

  • Optional brine (2–6 hrs): In a large bowl, dissolve ¼ cup kosher salt + ¼ cup sugar in 4 cups cold water. Add turkey breast, cover, and refrigerate 2–6 hours. Rinse and pat dry.
  • Preheat air fryer: Preheat to 360°F (182°C) for 3–5 minutes.
  • Make herb butter: Mix 3 tbsp softened butter, minced garlic, rosemary, thyme, smoked paprika, salt, pepper, and lemon zest.
  • Apply butter: Gently loosen skin and spread 2 tbsp herb butter under the skin; rub remaining butter over the skin.
  • Place in basket: Put breast skin-side up in the air fryer basket with space around it. Lightly spray with oil.
  • Air fry:
  • 3 lb bone-in: Air fry 360°F (182°C) for 45–55 minutes.
  • 2–2.5 lb boneless: Air fry 360°F (182°C) for 30–40 minutes.
  • Use an instant-read thermometer to check the thickest point.
  • Finish (optional): If needed for color, increase to 400°F (204°C) for the last 3–5 minutes.
  • Target temp & rest: Remove when the internal temp reads 160°F (71°C); tent with foil and rest 10–15 minutes (carryover heat will reach 165°F / 74°C). If you prefer, you can wait until it registers 165°F (74°C) before removing.
  • Slice & serve: Slice against the grain and serve with pan juices or gravy.