Save Succulent turkey breast coated in an aromatic herb butter is one of my favorite ways to get a juicy centerpiece on the table fast. Using the air fryer means this turkey stays moist inside while crisping up beautifully on the outside and you do not need to fuss with a whole bird. It is perfect for casual weekends or holiday gatherings when you want big flavor without the stress.
Prepping this in the air fryer has changed the way I do small holiday meals. I first tried it when my oven broke before Thanksgiving and it quickly became a new tradition because everyone raved about how tender the turkey turned out.
Ingredients
- Boneless skin-on turkey breast: Look for meat that is pink and moist with no dark spots and choose skin-on for the crispiest results
- Unsalted butter: Choose good quality real butter for the best depth of flavor and make sure it is softened
- Garlic: Freshly minced makes the butter aromatic and fragrant
- Fresh parsley: Brightens the turkey and balances richness look for vibrant green leaves
- Fresh thyme or dried thyme: Adds lemony woodsy notes fresh sprigs are ideal but dried works fine
- Fresh rosemary or dried rosemary: The ultimate holiday aroma use only the leaves not the stems
- Lemon zest: Brings a subtle burst of citrus always zest right before using for maximum oils
- Salt: Sea salt or kosher salt helps season the turkey throughout use just enough for balance
- Freshly ground black pepper: Adds warmth and a gentle punch freshly cracked makes a big difference
- Lemon wedges for serving: Optional boosts the turkey’s brightness and juiciness
- Fresh herbs for serving: Optional for garnish just a sprinkle wakes up the plate
Instructions
- Preheat the Air Fryer:
- Set your air fryer to 350 degrees Fahrenheit or 175 degrees Celsius and let it run empty for 5 minutes This ensures the turkey starts cooking evenly and develops the right sear
- Mix the Herb Butter:
- In a small bowl mash together the softened butter minced garlic parsley thyme rosemary lemon zest salt and pepper Stir until everything is fully combined and speckled with herbs Proper mixing helps distribute all those flavors into every bite
- Prepare the Turkey:
- Take the turkey breast and pat it completely dry with paper towels Damp skin will not brown Place the turkey skin side up and gently separate the skin from the meat without tearing Use your fingers or a spoon Spread half the herb butter underneath the skin making sure to get into all areas Rub the rest all over the skin and sides so the turkey is fully coated
- Arrange in the Air Fryer:
- Place the coated turkey breast skin side up right in the center of the air fryer basket so hot air can circulate freely underneath and around Adjust the turkey if needed so it sits flat and the skin is exposed for max crispiness
- Cook the Turkey:
- Air fry for 40 to 45 minutes Check at the 30 minute mark to see if the skin is browning too fast If so loosely cover the top with foil so it does not over crisp Continue cooking until the turkey’s thickest part reads 165 degrees Fahrenheit or 74 degrees Celsius Resting time is crucial after cooking
- Rest and Slice:
- Remove the turkey breast and let it rest on a cutting board for 10 minutes before slicing This lets the juices redistribute so every piece stays moist
- Serve:
- Slice and fan out on a platter Serve with lemon wedges and sprinkle more fresh herbs if you want The citrus squeeze at the table is magic
Save Rosemary is my favorite herb for turkey because it turns the whole kitchen into a celebration. Every time I make this recipe my kids gather around to sneak crispy skin slices before it even hits the dinner table and I always end up making extra just so there are leftovers for next day sandwiches.
Storage Tips
Cool leftover turkey completely before storing Slice or portion into airtight containers and refrigerate for up to four days For longer storage freeze wrapped portions for up to three months Always thaw in the fridge overnight before reheating for the juiciest results
Ingredient Substitutions
Use olive oil instead of butter for a dairy free version Dried herbs stand in easily for fresh just use about one third the amount Add a sprinkle of smoked paprika for even more depth if you love a hint of woodsy flavor
Serving Suggestions
Pair this turkey breast with simple sides like garlic mashed cauliflower or roasted carrots Slice leftover turkey for sandwiches wraps or salads A drizzle of pan juices or warmed stock over sliced turkey adds even more moisture and flavor
Save No matter how hectic life gets having this in my back pocket means I will always have a festive meal in under an hour
Kitchen Guide
- → Can I use frozen turkey breast?
For best results, fully thaw the turkey breast before cooking to ensure even air frying and proper seasoning.
- → What herbs work best for the butter?
Fresh parsley, thyme, and rosemary provide vibrant flavors. Dried herbs can be substituted at a reduced ratio if fresh aren't available.
- → How can I tell when the turkey is done?
Insert an instant-read thermometer; the turkey breast is ready when the internal temperature reaches 165°F (74°C).
- → Is it necessary to rest the turkey before slicing?
Letting the turkey breast rest for 10 minutes allows juices to redistribute, resulting in moist, flavorful slices.
- → Can I make this dairy-free?
Yes, substitute olive oil for butter to achieve a similar herby flavor while accommodating dairy sensitivities.
- → What are ideal sides to serve?
Roasted vegetables, mashed potatoes, or light salads pair beautifully and complement the herb-infused turkey breast.