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The Best Air Fryer Turkey Breast: Juicy, Crispy, and Perfectly Herb-Crusted
Chloe Richardson

The Best Air Fryer Turkey Breast: Juicy, Crispy, and Perfectly Herb-Crusted

Achieve a restaurant-quality finish with this incredibly juicy, herb-crusted turkey breast prepared in the air fryer. This recipe utilizes rapid convection heat to lock in moisture while creating a perfectly golden, crispy skin. It is a protein-packed, keto-friendly, and paleo-compliant dish that is perfect for small holiday gatherings or high-protein meal prep. The combination of fresh rosemary, thyme, and garlic ensures deep, savory flavor without any processed additives or unhealthy fats, making it a gold standard for clean, healthy eating.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 5-lb bone-in turkey breast
  • 3 tbsp olive oil
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp sea salt
  • 1/2 tsp black pepper

Method
 

  1. Remove the turkey breast from the refrigerator 30 minutes before cooking for even heat distribution.
  2. Use paper towels to pat the skin of the turkey breast completely dry to ensure maximum crispiness.
  3. In a small bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, sea salt, and black pepper.
  4. Gently lift the skin of the turkey and rub a portion of the herb oil mixture directly onto the meat.
  5. Apply the remaining herb oil mixture to the exterior of the turkey skin.
  6. Place the turkey breast into the air fryer basket, skin-side up.
  7. Cook at 350°F (175°C) for 45-55 minutes.
  8. Verify the turkey is done using a meat thermometer, ensuring the thickest part of the breast reaches an internal temperature of 165°F (74°C).

Notes

Always use a meat thermometer to check for doneness to avoid overcooking. If your turkey breast is significantly larger or smaller than 5 lbs, adjust cooking time accordingly. Let the turkey rest for 10 minutes before carving to allow juices to redistribute.