Air Fryer Turkey Breast

Here is an easy way to serve up turkey breast that comes out tender and juicy with crispy golden brown skin. Air fryer turkey breast! The best part? It is done in less than an hour! 


You can use any combination of herbs, but I chose sage and thyme along with poultry seasoning, salt and pepper.


Make sure your turkey breast is fully defrosted and fits in your air fryer. I have a large 5.3 quart air fryer and a 4 lb bone-in turkey breast fit perfectly. I did remove the backbone, but left the ribs on so that it could fit in my air fryer. You can also use boneless turkey breast, but pay close attention to the cooking times. I have made a 3 lb boneless turkey breast and it cooked for only 20 minutes on each side.


Keep the skin on because it helps keep the turkey moist while cooking. If you want it skinless, remove the skin after cooking. 

Want to know how to carve the turkey breast? Check out this YouTube video!


I swear you can find anything on YouTube!


This turkey breast is perfect for smaller get-togethers such as my family of four, or it would be great as additional turkey breast if you are having a larger amount of people and you want to throw a whole turkey in the oven. Either way, give this air fryer turkey a try. I am sure you will be pleasantly surprised how delicious it comes out!


Air Fryer Turkey Breast

Ingredients:
4 lb fully defrosted turkey breasts, on the bone,
backbone removed * (6 Leaner)
1 tbsp olive oil (3 Healthy Fats)
1 ½ tsp salt (6 Condiments)
½ tsp black pepper (1 Condiment)
1 tsp poultry seasoning (1 Condiment)
1 tsp dried sage (½ Condiment)
1 tsp dried thyme (1 Condiment)

Directions:
Preheat air fryer to 350 degrees.
Rub ½ tbsp of olive oil on one side of the turkey breast. Then rub the other ½ tbsp on the other side. This will allow the seasonings to stick to the turkey breast. Sprinkle salt, pepper, poultry seasoning, sage and thyme evenly over turkey.

Cook breast side down for 20 minutes. Then turn the turkey over and cook for 30 to 40 min or until thermometer reaches 160 to 165 degrees on the thickest part of the breast. Rest for 10 to 15 minutes. If you slice too soon, the juices will run out leaving you with one dry turkey.

* I bought a 6 ½ lb bone in turkey breast, with backbone and ribs. Once defrosted, it weighed a little over 4 lbs. When cooked and the bones and skin were removed, it only weighed 36 oz (6 Leaner).

Makes 6 Servings
Each serving provides
1 Leaner, 1.6 Condiments, and ½ Healthy Fat


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