Why You’ll Love Air Fryer Turkey Breast Recipe

I love this recipe because it turns out consistently juicy without the stress of roasting a whole bird. I also appreciate how quickly the air fryer cooks the turkey while still giving me that perfect golden skin. Cleanup stays simple, and the recipe works with either bone-in or boneless turkey breast, which makes it flexible for any meal.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3-5 pound bone in or boneless turkey breast
1 Tablespoon olive oil
1/2 Tablespoon herbes de Provence seasoning or poultry seasoning
1 teaspoon kosher salt optional
1 teaspoon black pepper optional

Directions

1. I take the turkey breast out of its packaging and pat it dry. If it has netting, I leave it on.

2. I spread the oil over the turkey skin and sprinkle on the herbes de Provence, coating all sides. I add the salt and black pepper if I want extra seasoning.

3. I place the turkey breast in the air fryer basket and set the temperature to 350 degrees F for 20 minutes.

4. When the timer is done, I use tongs to flip the turkey and cook it for another 30 minutes at 350 degrees F.

5. I check the internal temperature with an instant-read thermometer. I look for 145 degrees F in the center of a boneless breast or near (but not touching) the bone of a bone-in breast.

6. If it needs more time, I return it to the air fryer at 350 degrees F and check again every 5–10 minutes.

7. Once done, I let the turkey rest on a platter, covered with foil, for 15 minutes before slicing.

Servings and Timing

This recipe makes 6 servings.
Prep Time: 5 minutes
Cook Time: 1 hour
Resting Time: 15 minutes
Total Time: 1 hour 20 minutes

Variations

I sometimes swap the herbes de Provence for classic poultry seasoning when I want a more traditional flavor. I also enjoy adding garlic powder or smoked paprika for a deeper, smokier taste. If I’m cooking a boneless breast, I might rub a little softened butter under the skin to boost richness.

Storage/Reheating

I store leftover turkey in an airtight container in the refrigerator for up to 3–4 days. For longer storage, I freeze slices in freezer-safe bags for up to 2 months. When reheating, I prefer warming the turkey in the air fryer or oven at a low temperature so it stays moist. A splash of broth helps keep it tender.

FAQs

How do I keep the turkey breast from drying out?

I rely on checking the internal temperature rather than the cook time, which keeps the meat from overcooking.

Can I use a frozen turkey breast?

I thaw it completely before cooking so it cooks evenly and safely.

Should I brine the turkey first?

I can brine it if I want extra moisture, but the air fryer already does a great job keeping it juicy.

Can I cook a larger turkey breast?

Yes, as long as it fits in the basket. I add time and check the temperature frequently.

Do I need to use oil?

I like adding a little oil because it helps the skin crisp, but it’s optional.

Can I use different seasonings?

Absolutely. I adjust the seasoning blend to match the flavors I’m craving.

Can I cook vegetables with the turkey?

I don’t add vegetables at the start because they may burn, but I can air fry them separately.

What if my air fryer is smaller?

I cook a smaller breast or cook in batches if needed.

Is the netting supposed to stay on?

Yes, I leave it on during cooking to help the turkey hold its shape.

Why is my turkey not browning?

I make sure the skin is dry and lightly oiled, and I allow enough time at 350 degrees F for crisping.

Conclusion

I love making air fryer turkey breast because it delivers tender, flavorful meat with minimal effort and reliable results. Whether I’m preparing a holiday meal or a simple weeknight dinner, this method gives me a beautifully cooked turkey every time.