📝 About This Recipe
Forget the dry, bland turkey of holidays past; this air-fried masterpiece delivers an incredibly juicy interior protected by a crackling, herb-infused skin. By utilizing the intense convection heat of the air fryer, we lock in the natural juices in half the time of a traditional oven roast. Infused with aromatic garlic, smoked paprika, and fresh woodland herbs, this roast is a sophisticated centerpiece that’s simple enough for a weeknight dinner yet elegant enough for a celebration.
🥗 Ingredients
The Bird
- 3 lbs Boneless Turkey Breast (thawed completely, skin-on and tied with butcher's twine)
- 1 tablespoon Olive Oil (to coat the skin initially)
The Herb Compound Rub
- 4 tablespoons Unsalted Butter (softened to room temperature)
- 4 cloves Garlic (minced into a paste)
- 1 tablespoon Fresh Rosemary (finely chopped)
- 1 tablespoon Fresh Thyme (leaves removed from stems)
- 2 teaspoons Fresh Sage (finely minced)
- 1 teaspoon Smoked Paprika (for color and depth)
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Onion Powder
- 1 teaspoon Lemon Zest (from half a lemon)
Aromatics for the Basket
- 1/2 Lemon (sliced into rounds)
- 2-3 sprigs Fresh Parsley (for the base of the basket)
👨🍳 Instructions
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1
Remove the turkey breast from the refrigerator 30 minutes before cooking to take the chill off; this ensures even cooking throughout the meat.
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2
Pat the turkey breast extremely dry on all sides using paper towels. Moisture is the enemy of crispy skin, so don't skip this step.
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3
In a small mixing bowl, combine the softened butter, minced garlic, rosemary, thyme, sage, smoked paprika, onion powder, lemon zest, salt, and pepper. Mash with a fork until a smooth paste forms.
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4
Gently loosen the skin of the turkey breast with your fingers, being careful not to tear it. Spread about one-third of the herb butter directly onto the meat under the skin.
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5
Coat the outside of the skin with the 1 tablespoon of olive oil, then rub the remaining herb butter all over the exterior of the turkey.
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6
Preheat your air fryer to 350°F (175°C) for 5 minutes.
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7
Place the lemon slices and parsley sprigs in the bottom of the air fryer basket to act as a fragrant trivet.
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8
Place the turkey breast in the basket, skin-side up. If your air fryer is small, ensure the meat isn't touching the heating element.
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9
Air fry at 350°F for 25 minutes. At this point, check the color; if it is browning too quickly, you can loosely tent a small piece of foil over the top.
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10
Flip the turkey breast over carefully using tongs and cook for another 15 minutes.
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11
Flip the turkey back to skin-side up for the final 5-10 minutes to crisp the skin to a deep golden brown.
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12
Use an instant-read meat thermometer to check the thickest part of the breast. Remove the turkey when it reaches an internal temperature of 160°F (71°C).
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13
Transfer the turkey to a cutting board and let it rest, uncovered, for at least 15 minutes. The temperature will carry over to 165°F and the juices will redistribute.
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14
Carefully remove the twine, slice into 1/2-inch thick medallions, and serve immediately.
💡 Chef's Tips
Always use a meat thermometer; air fryers vary in power, and 5 minutes can be the difference between juicy and dry. If using a bone-in breast, increase the cooking time by 10-15 minutes. For the crispiest skin, dry-brine the turkey with just salt the night before and leave it uncovered in the fridge. Save the drippings from the bottom of the air fryer basket to whisk into a quick pan gravy. If the skin isn't browning enough, spray a light mist of oil on it during the last 5 minutes of cooking.
🍽️ Serving Suggestions
Serve alongside creamy garlic mashed potatoes and a drizzle of cranberry reduction. Pair with a crisp, buttery Chardonnay or a light Pinot Noir to complement the herbs. A side of honey-glazed air-fried carrots adds a lovely sweetness to the plate. Leftovers make the ultimate 'Ultimate Club Sandwich' with avocado and thick-cut bacon. Serve with a wild rice pilaf tossed with toasted pecans and dried cranberries.