This air air fryer turkey breast is perfectly juicy and flavorful with extra crispy skin. A turkey breast feeds a smaller crowd, saves room in the oven, and cooks in a fraction of the time. The fresh herbs and butter make this the most flavorful turkey recipe.
Serve it with this make-ahead white wine gluten-free gravy for the perfect combination.
Table of Contents
- Why You’ll Love this Air Fryer Turkey Breast
- Ingredients You Need
- How to Make Air Fryer Turkey Breast
- How Long to Cook Turkey Breast in the Air Fryer
- Internal Temperature of Turkey Breast
- How to Carve a Turkey Breast
- Frequently Asked Questions
- Expert Tips
- How to Store
- What to Serve with Turkey Breast
- More Air Fryer Recipes
- Feels like Breakfast on the Beach!
- Why You’ll Love This Smoothie Bowl
- Ingredients You’ll Need
- How to Make a Coconut Smoothie Bowl
- How to Get the Texture Right
- Coconut Smoothie Bowl Toppings
- FAQS
- Coconut Smoothie Bowl Recipe
- Tips for Thick Smoothie Bowls
- Prep and Storage Tips
- More Smoothie Recipes
- Air Fryer Turkey Breast Recipe
There are always three main goals when it comes to cooking a turkey for Thanksgiving dinner: juicy meat, crispy skin, and tons of flavor. This air fryer turkey breast recipe checks all three boxes.
Serve it with sourdough stuffing, healthy cranberry sauce, Boursin mashed potatoes, and homemade broccoli casserole for the complete turkey dinner. Or change up the usual air fryer salmon bites or air fryer bacon wrapped chicken breasts for this main dish!
Keep reading for all the tips to make the best turkey breast, whether it’s a bone-in or a boneless breast.
Ingredients You Need
Here are the key ingredients for air fry turkey breast. Jump down to the recipe card below for the exact measurements.
- Turkey breast: A 3-5 pound bone-in turkey breast is ideal so it fits comfortably in the air fryer basket. You could also ask the butcher to remove the ribs to help it fit.
- Lemon: brightens up the flavor and it also adds a lot of flavor to the turkey drippings.
- Butter: quality unsalted butter is best.
- Garlic: use fresh garlic for best results.
- Fresh herbs: classic poultry herbs like sage, rosemary, and thyme add so much flavor.
- Salt and pepper: these are a must to enhance the flavor of the bird. I also highly recommend doing a dry brine for a really juicy turkey breast.
Need another Thanksgiving recipe? Try cauliflower gratin, acorn squash casserole, and gluten-free stuffing next.
How to Make Air Fryer Turkey Breast
Here are the steps, with photos, to make easy air fryer turkey breast. Jump to the recipe card for full instructions.
Before you begin: Thaw the bird overnight in the fridge. I also highly recommend using a dry brine to keep it extra moist and and juicy.
Step 1. Make the Compound Butter. Combine the butter, garlic, herbs, salt, and pepper in a small bowl and mix well.
Step 2. Prep the Turkey. Pat the turkey breast dry with a paper towel. Spread the butter under and on top of the turkey skin.
Step 3. Air Fry. Spray and line the air fryer basked with lemon. Place the turkey cavity-side up in the air fryer basket and air fry at 360°F for 20 minutes.
Step 4. Flip and Finish. Carefully flip the turkey breast and spread a bit more compound butter on top. Continue to air fryer for another 20-25 minutes, until the internal temperature registers at 155°F.
How Long to Cook Turkey Breast in the Air Fryer
- A 4-6 pound bone-in turkey breast cooks in the air fryer in 40-50 minutes at 350°F. Similar to baked chicken wings, a brined turkey breast can cook up to 20% faster, so always use an instant read thermometer.
- A boneless turkey breast cooks in 60-70 minutes at 350°F.
As a general rule, you can approximate 10 minutes of cook time per pound of bone-in turkey breast.
Internal Temperature of Turkey Breast
Just like beef doneness, it’s critical to cook the turkey breast to the right internal temperature. Always base doneness off the internal temperature over the cooke time. Do not overcook the turkey!
- Use an instant read thermometer to check for doneness.
- Insert the thermometer into the thickest part of the turkey breast, without touching bone.
- Remove the turkey breast from the air fryer when it reads 155°F.
- Let it rest for at least 15 minutes before carving. The internal temperature will continue to increase to 165°F as it rests.
How to Carve a Turkey Breast
Carve the entire breast from the bone and slice from there! Here’s how to do it:
- After resting, face the turkey breast cavity toward you and find where both breasts meet at the breast bone.
- Use a sharp knife and cut alongside the breast bone of one half of the turkey, keeping your knife as close to the bone as possible.
- Cut underneath the breast and gently pull the meat away from the bone. Repeat with the other turkey breast then slice the turkey with the skin still on.
Frequently Asked Questions
You’ll need at least a 5-quart or larger air fryer for a 4-5 pound bird. We used a NuWave 7.5-pound air fryer, but this 5-quart air fryer is a good option for a smaller turkey breast or boneless turkey breast (affiliate links).
Buy a 4-6 pound bone-in turkey breast or 3 pound boneless turkey breast for this recipe.
Foil is safe to put in the air fryer and in fact, is a great way to prevent the turkey from browning too much. Carefully cover the bird with foil and continue cooking all the way through.
The most important and easiest way to keep a turkey breast moist is cooking it to the correct temperature. Do not overcook! Remove it from the oven at 155°F. You can also brine the turkey before cooking to help it retain moisture.
A boneless turkey will most likely have a net around it holding it together. Keep the net on while it’s cooking to hold it in place and follow the same directions to cover the bird in butter (you won’t be able to put it under the skin). Cook the turkey breast for one hour, flipping every 15 minutes so the sides of the turkey breast brown and cooks evenly.
Expert Tips
- Check the height of your turkey breast before buying. The meat should be below the top of the basket.
- Get the right size turkey. Plan for just over 1.5 pounds of turkey per person to allow for the holiday meal and to send guests home with leftovers.
- Cook it upside down first to keep the meat juicy and helps prevent overcooking the skin.
- Start with a dry bird. Be sure to pat it completely dry and let it rest, covered, at room temperature. Putting a very cold bird into any heat will result in a less evenly cooked turkey.
- Use a meat thermometer to get the cooking time exact. Every turkey and air fryer is different, so be sure to check the turkey breast to know when it’s done.
How to Store
Fridge and freezer: Store leftover turkey breast in the fridge for 3-4 days or in the freezer for 3-4 months. To do this, wrap it tightly in plastic wrap then place it in a freezer bag or a shallow airtight container.
Reheat: Allow frozen turkey to thaw overnight in the fridge (if frozen), then place turkey breast in a baking dish with a bit of chicken broth. Cover it tightly with foil and warm at 325°F until warmed all the way through and reaches an internal temperature of 165°F. You can also use leftover turkey in our favorite leftover turkey sandwiches.
What to Serve with Turkey Breast
- Potatoes: try cheesy scalloped potatoes or dairy-free mashed potatoes on the side. If you’re craving sweet potatoes, try our Hasselback sweet potatoes or healthy sweet potato casserole.
- Gravy: a juicy turkey breast isn’t complete without make-ahead gluten-free gravy.
- Cranberry sauce: this healthy cranberry sauce is naturally sweetened and great to make ahead of time.
- Stuffing: the other side dish that is mandatory for turkey breast is stuffing! We love this sourdough stuffing and gluten-free cornbread stuffing.
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
Save this Recipe!
Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Air Fryer Turkey Breast
Save this Recipe!
Ingredients
- 3/4 cup unsalted butter room temperature
- 2 teaspoons EACH: fresh chopped sage, rosemary, and thyme
- 2 teaspoons kosher salt
- 1 teaspoon fresh cracked black pepper
- 5 cloves garlic minced
- 1 3-5 lb bone in skin on turkey breast *see notes for boneless
- 1 lemon sliced into wheels
Instructions
- Before you begin: thaw the turkey breast overnight in the fridge. Use a dry brine if desired.
- Let the turkey sit at room temp for 30 mins. 10 minutes before you’re ready to cook, preheat the air fryer to 350°F for 5 minutes.
- While it’s preheating, combine the butter, garlic, herbs, salt, and pepper in a small bowl.3/4 cup unsalted butter, 2 teaspoons EACH: fresh chopped sage, rosemary, and thyme, 2 teaspoons kosher salt, 5 cloves garlic, 1 teaspoon fresh cracked black pepper
- Pat the turkey breast dry with a paper towel. Carefully loosen the skin from each piece of the breast meat and spoon 1/2 of the butter mixture evenly into both then spread it out evenly under the skin. Save the remaining butter for the top of the turkey.1 3-5 lb bone in skin on turkey breast
- Spray the air fryer basket with nonstick spray then place the lemon slices in an even layer at the bottom of the basket. Add the turkey breast, skin-side-down, on top of the lemon slices and air fry at 350°F for 20 minutes.1 lemon
- Carefully flip the turkey breast over and spread the remaining half of the butter mixture on top using a spatula. place it back in the air fryer and continue to cook for an additional 20-25 minutes, until the internal temp of the thickest part of the breast reaches 155°F. Do not overcook. Pause and check the turkey every 10 minutes to avoid burning. Flip the turkey breast to its side or cover with foil to avoid brown too much.
- Carefully remove the turkey breast from the air fryer and place it on a cutting board or platter. Tent it with foil and let it rest for 20 minutes before carving.
Notes
Video
Equipment
- Air Fryer (5-8 Quart)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post may contain affiliate links. Read our disclosure policy.
Can you use dried herbs?
Hey Linda! I haven’t tested this, but I would try using about 1/2 of the dried herbs when measuring. Thanks!
Turkey breast was perfect in every way possible and very juicy and moist. Only recipe I will ever use that’s for sure!