Air Fryer Turkey Breast
Updated Oct 01, 2026
Air fryer turkey breast with crispy herb-butter skin and juicy meat, for boneless or bone-in. A faster small-batch turkey that frees up the oven.
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A friend texted me the other day asking if you can make turkey in an air fryer, and yes, you definitely can. I’ve made this air fryer turkey breast with both bone-in and boneless breasts now, because I wanted to see how each one would turn out. They both worked, just with different cook times, so I included directions for both. An air fryer turkey breast is also a whole lot more reasonable when you want turkey and absolutely do not need an entire turkey.
I still roast a whole turkey when we have enough people to justify it, but sometimes I really do not need that much turkey in my life. For air fryer turkey breast, I use the same butter, garlic, herbs, and spices I already like on the whole bird and let the air fryer handle the rest. I love Thanksgiving leftovers, but there are only so many turkey sandwiches I want to make.
Recipe testing notes
For the past 10 years, I’ve tested every recipe multiple times before sharing it! These notes give you a peek into my process of developing and testing.
I tested the turkey breast starting skin side up and skin side down because I wanted to see if it actually mattered in the air fryer. It did. The turkey breast that stayed skin side up had a few pale spots, while starting skin side down and flipping it partway through gave me much more even browning. That’s the method I kept.
I tested both bone-in and boneless turkey breasts too, and the cook times were far enough apart that I wouldn’t use one timing for both. The boneless breast was ready much sooner. I let one go too long during testing and it was noticeably drier, so temperature became much more useful to me than trying to stick to a set number of minutes. I pulled the best batches at 165°F in the thickest part.
Happy Cooking!
– Yumna
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Air Fryer Turkey Breast Ingredients
- Turkey breast: You can make either boneless or bone-in turkey breast in the air fryer. And you can use fresh or frozen turkey. If it’s frozen, make sure you thaw it thoroughly before cooking. Make sure it fits in your air fryer with room around it so air can circulate. If you prefer dark meat, you can use turkey thighs instead. Just adjust the cooking time as needed, depending on the weight.
- Herb butter: Butter, minced garlic, fresh sage, fresh rosemary, and fresh thyme make the herb butter. I recommend unsalted butter so you can control the amount of salt in the recipe. Read my tips on how to soften butter so it mixes with the seasonings and spreads onto the turkey easily. You could also use oregano, tarragon, or dill. If you use dried herbs, use half the amount listed in the recipe.
- Seasonings: Just paprika (either sweet or smoky), salt, and black pepper.
How to Make Air Fryer Turkey Breast
These step-by-step photos walk you through how to make Air Fryer Turkey Breast. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Air Fryer Turkey Breast recipe below
1. Start the herb butter
Place the softened butter, minced garlic, chopped herbs, paprika, salt, and pepper in a small bowl.
2. Stir until combined
Work the herbs and seasonings through the butter until they’re evenly distributed.
3. Pat the turkey dry
Use paper towels to blot the surface thoroughly so the butter can stick to the skin. Leave any cooking netting on a boneless breast.
4. Open the bone-in breast
With the underside facing up, use a sharp kitchen knife or poultry shears to cut along both sides of the bone, as shown. Skip this step for boneless turkey.
5. Flatten the breast
Turn the turkey skin side up and press down firmly with your hands to spread it out.
6. Spread on the herb butter
Coat the turkey evenly, working the mixture over the surface and into the folds around the breast.
7. Air Fry skin-side down
Place the turkey in the air fryer preheated to 350°F. Cook for 30 minutes for bone-in or 15 minutes for boneless before flipping.
8. Flip and finish cooking
Turn the turkey skin side up and continue cooking until the thickest part reads 165°F on a meat thermometer. Tent loosely with foil and rest for at least 10 minutes before slicing.
Full Air Fryer Turkey Breast Recipe
Air Fryer Turkey Breast Recipe
Ingredients
- 4–6 pound turkey breast
- 2 tablespoons unsalted butter softened
- 2 garlic cloves minced
- 1 ½ tsp fresh sage chopped, about 5 leaves
- 1 ½ tsp fresh rosemary chopped
- 1 ½ teaspoon fresh thyme chopped
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Remove the turkey breast from its packaging. Leave the netting on to help keep it together while cooking (for boneless). Place it in a large bowl and pat dry well with paper towels. Let it sit on the counter for about 30 minutes before cooking.
- If using a bone-in turkey with ribs attached, it's best to spatchcock the breast. Place the turkey breast side down and use a sharp chef's knife to score the sternum. Use your hands to press down on both sides to pop open the rib cage. Then, flip it over and press down firmly to flatten the breasts out.
- To a separate small bowl, add the softened butter, minced garlic, chopped fresh herbs, paprika, salt, and pepper. Mix well to combine. Spread the butter mixture evenly all over the turkey breast.
- Preheat the air fryer to 350ºF.
- For boneless turkey breast: Cook skin side down for 15 minutes. Flip the turkey breast over and continue air frying for 20 minutes, or until the internal temperature reaches 165ºF.
- For bone-in turkey breast: Cook skin side down for 30 minutes. Flip the turkey breast over and continue air frying for another 30–45 minutes, or until the internal temperature reaches 165ºF.
- Remove from the air fryer, tent with foil, and allow to rest for at least 10 minutes before slicing.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add citrus zest. Stir 1 teaspoon grated lemon, orange, or lime zest into the butter mixture. Read my tips on how to zest citrus.
- Make a crispy crust. Mix ½ cup breadcrumbs or finely crushed nuts with 1 tablespoon olive oil. Press onto the butter-coated turkey breast after flipping it skin side up, then finish air-frying. Check occasionally so the coating doesn’t burn.
- Use browned butter. Replace the 2 tablespoons softened butter with 2 tablespoons cooled browned butter. Start with 3 tablespoons unsalted butter to account for moisture loss. Cook over medium heat, swirling occasionally, until the milk solids turn golden brown. Transfer to a heatproof bowl and let cool until spreadable before mixing in the garlic, herbs, and seasonings.
Recipe Tips
- Dry the skin thoroughly. Wet skin makes the butter harder to spread and slows browning. Blot the folds and creases too.
- Tent it with foil. If the turkey breast is browning too quickly in the air fryer, tent it with foil. That way, it can continue to cook without the skin burning.
- Let it rest before slicing. Wait at least 10 minutes before carving. For a boneless roast, remove the cooking netting after resting and before slicing. This lets the meat absorb the juices so they don’t pool out of the turkey when you cut it.
Serving Ideas
- Gravy: I like spooning classic turkey gravy over the sliced turkey, but mushroom gravy and beef gravy work, too.
- Potatoes: I usually serve turkey with creamy mashed potatoes, mashed sweet potatoes, or Greek yogurt mashed potatoes so there’s something to catch the gravy!
- Sides: I like adding cranberry orange sauce alongside the turkey, then rounding out the Thanksgiving table with roasted Brussel sprouts, cauliflower casserole, and homemade dinner rolls.
Troubleshooting
Nope, it creates extra work and could possibly contaminate your sink. Patting it dry with paper towels is enough. The high temperature in the oven will cook off any bacteria that may be on the turkey.
Adjust the cook time per pound. It will take about 10 minutes per pound.
You don’t have to, but I highly recommend it. It will help the turkey breast cook faster and more evenly.
The weight, thickness, and shape of the breast all affect how long to cook turkey breast in the air fryer. A tightly rolled boneless roast may need more time than a flatter piece, and air fryer models vary too. Keep checking the temperature rather than stopping when the timer ends.
The outside can brown before the thickest part finishes cooking, especially if the turkey sits close to the heating element. If your air fryer manufacturer allows foil, cover the browned area with a small, securely tucked piece without blocking airflow. Continue cooking and checking the center.
It may have cooked past 165°F, particularly if it was smaller or thinner than the breast used for the listed timing. Start checking before the estimated finish time, and let the turkey rest before slicing.
Comments
Tasted so delicious
So glad you liked it, Darli!