How to Make an Air-Fryer Turkey Breast That’s Perfectly Juicy
When it comes to preparing meals in an air fryer, we thought we’d seen just about everything. But then we learned it was possible to prepare an air fryer turkey breast that’s good enough to be the crown jewel of Thanksgiving dinner, we knew we had to share the recipe ASAP. Keep reading to see how it’s done.
Benefits of Using an Air Fryer
What we love most about using an air fryer for preparing a turkey is how it cuts down cooking time immensely. A 3- to 4-pound turkey breast can be ready in around an hour, making a Thanksgiving-style turkey dinner accessible almost any night of the week. Here are a few other benefits of air fryer turkey breast:
Extra oven space: Using an air fryer frees up precious oven space, leaving real estate open for Thanksgiving side dishes.
Even cooking: Because air fryers circulate air around the food, all sides of the turkey are evenly heated as it cooks.
Crispy skin: Your air fryer will do a fantastic job at creating a crackly, crispy skin on the turkey.
Healthy turkey: This is especially true if you typically deep-fry your turkey. The air fryer uses less fat and oil to cook a turkey breast while still locking in moisture. This results in a juicy, moist bird that tastes as good as fried with a fraction of the fat.
Best Air Fryer for Turkey Breast
You won’t be able to air fry a whole turkey, of course. The baskets of even the largest air fryers, like the Ninja Air Fryer Max XL, are simply too small to accomplish this feat.
Ultimately, we recommend measuring the depth and size of your air fryer’s basket before heading to the store to select your turkey breast. Look for a breast that will comfortably fit in your fryer’s basket and has a flatter shape versus a domed one. In terms of size, a 3 to 5-pound turkey breast is likely the maximum weight most air fryers can hold.
For the recipe below, we used this PowerXL air fryer. These are the other air fryers our Test Kitchen recommends.
How to Choose the Best Turkey Breast for Air Frying
Do I buy a turkey breast with or without skin? Is bone-in or boneless turkey the way to go? Good news: All variations are great options for the air fryer. Your choice will come down to personal preference. Just know that the preparation method and cooking time may need to be adjusted slightly if you choose a boneless and/or skinless turkey breast.
Boneless Turkey Breasts
Boneless breasts often come wrapped in a mesh netting that you may either leave on or remove. If you choose to remove, use a gentle hand since the netting holds the turkey breast together. If you choose to leave the netting on the breast, you may need to increase the cooking time by 10-15 minutes depending on the size and shape of your turkey breast.
Skinless Turkey Breasts
A turkey’s skin protects the meat from drying out while cooking. To preserve the turkey’s moisture, brush or spray the turkey breast with a little oil every 15 minutes while cooking.
Tips for Seasoning Turkey Breast for Air Frying
When it comes to seasoning a turkey for an air fryer, you can keep it as simple as brushing the breast with a little olive oil and seasoning with salt and pepper. You can also add other fats, herbs and spices for even greater flavor.
In our recipe, we’re using a blend of softened butter and mayonnaise mixed with fresh oregano, thyme, rosemary, sage and lemon zest rubbed all over the outside of the turkey to really infuse the meat with flavor and add as much moisture as possible.
How to Air Fry a Turkey Breast
Ingredients
3 to 5-pound bone-in, skin-on turkey breast, fully thawed
2 tablespoons mayonnaise
2 tablespoons unsalted butter, softened
1 teaspoon of salt
1/2 teaspoon black pepper
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh oregano, finely chopped
1 teaspoon fresh sage, finely chopped
1 teaspoon fresh thyme leaves, finely chopped
1 teaspoon lemon zest
Instructions
Step 1: Mix the herb butter
In a small mixing bowl, combine the softened butter and mayonnaise. Then add the herbs, salt, pepper and lemon zest. Stir to combine.
Step 2: Rub
Using clean hands (or a brush), rub an even coating of the herb butter on all sides of the turkey breast.
Step 3: Cook
Preheat the air fryer to 350°F. Then, place the turkey breast in the air fryer basket skin-side down so it comfortably fits inside the basket. Cook for 25 minutes. Then, flip and cook for an additional 25-35 minutes. Remove from the air fryer when an internal temperature of 160°F has been reached and the skin is golden and crisp.
Step 4: Rest
Remove the turkey from the air fryer and set onto a carving board. Cover with foil and let the breast rest for 10 minutes. Note that the turkey will continue to cook slightly as it rests and bring the internal temperature up to the USDA recommended 165°F.
Step 5: Carve
Remove the foil from the turkey and carve into slices using an electric knife. Serve warm.
How to Carve a Turkey Breast
One benefit of preparing a turkey breast rather than a whole turkey is that the carving process is simplified. To carve a turkey breast:
Run the blade of your carving knife along both sides of the breast bone.
Continue to cut along the breast bone all the way from the top of the breast to the bottom.
Next, using the groove you created with the first cut, carefully work your knife under one of the breasts using gentle strokes to separate the meat.
Continue this motion until the entire breast comes away completely from the bones. Repeat on the other side.
With the breasts removed from the carcass, cut the breasts into 1/2-inch thick slices and arrange on a platter for serving.
What to Serve with Air-Fried Turkey Breast
Now that you have learned how to cook a turkey in the air fryer, you’re probably wondering what to serve alongside it. Pair it with any classic Thanksgiving side dishes, like mashed potatoes, sweet potato casserole, stuffing, cranberries or green bean casserole. Here are a few of our all-time favorite recipes that go great with turkey.
You can even serve these air fryer Thanksgiving recipes!
Thanksgiving Sides You Haven't Made—Yet!
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Thanksgiving Colcannon
I discovered colcannon on St. Patrick's Day, as it is an Irish mashed potato dish. Months later I tweaked the original recipe for the Thanksgiving season. The results? A flavorful and substantial side dish. —Marty Paola, Medford, Oregon
Celery Gratin
This Celery Gratin was a dish our family came to love. My grandmother knew how to create a dish out of just a few simple ingredients. —David Ross, Spokane Valley, Washington
Sweet Potato Meringue Bake
This sweet potato meringue casserole is a slightly sweeter variation of the original, minus the extra sugar. It's simple enough to throw together even after the holidays. For more sauce, you can add extra water, butter, brown sugar or maple syrup to the filling before baking. Rum, brandy or lemon zest can be added to change up the flavor. —Kathy Kinomoto, Bothell, Washington
Lentil White Bean Pilaf
Vegetarians will be happy to see this hearty meatless grain pilaf on the holiday buffet table. I like to make this when I have extra cooked lentils, barley, quinoa and rice on hand. —Juli Meyers, Hinesville, Georgia
Pear and Gorgonzola Salad
This pear and gorgonzola salad is quick and easy. When I have leftover cooked chicken, I often add it to the recipe to make a main dish salad. —Candace McMenamin, Lexington, South Carolina
Cranberry Ricotta Gnocchi with Brown Butter Sauce
To make light and airy gnocchi, work quickly and handle the dough as little as possible. You'll be pleased with the resulting pillowy dumplings. —Sally Sibthorpe, Shelby Township, Michigan
Spiced Carrots with Pistachios
Satisfy everyone during the holidays with this side that mixes carrots with pistachios and raisins. It's gluten free, vegan and vegetarian, too. —Taste of Home Test Kitchen
Air-Fryer Stuffed Sweet Potatoes
These stuffed sweet potatoes are the perfect holiday side dish. Try preparing them ahead of time in the morning and then bake just before serving. —Joan Hallford, North Richland Hills, Texas
Creamy Celery Root and Pearl Onions
I have made creamed onions for several recent Thanksgivings and wanted to change the recipe, so I decided to add celery root. Celery root is perfect with the onions, and the creamy sauce is addicting! —Tina Mirilovich, Johnstown, Pennsylvania
Savory Winter Squash Pie
Instead of using frozen winter squash, you can roast butternut or acorn squash until tender and then mash it before getting started on this recipe. The bacon roses are a fun garnish, but this winter squash pie can easily be made without them. —Erica Sinclair, Hamilton, Ontario
Roasted Brussels Sprouts with Pears
This year I decided to create this roasted Brussels sprouts with pears recipe for Thanksgiving dinner. This easy dish uses only a handful of ingredients but still feels special. Apples, fresh figs and pecans are also delicious with these sprouts. —David Ross, Spokane Valley, Washington
Best Curried Pumpkin Soup
I whipped this up for my family on Thanksgiving, and everyone was crazy about it! Even my brother, who is one of the pickiest eaters I know, asked for seconds of this curry pumpkin soup. —Kimberly Knepper, Euless, Texas
Steakhouse Mushroom Casserole
This meatless casserole is one of my all-time favorites. Loaded with mushrooms and draped in a reich sauce, it's a home-style side dish that will have everyone scooping up seconds.—Rosemary Janz, Concord, North Carolina
Ginger Orange Squash
Bursting with citrus flavor, this tender side dish complements special autumn dinners and weeknight suppers alike. Our home economists developed the five-ingredient recipe so you can spend less time in the kitchen and more time with family.
Sour Cream Noodles
Sour Cream Noodles are much requested at my house, where it will be a mainstay for years to come. I think noodles and sour cream make the perfect pair. —Judy Robertson, Russell Springs, Kentucky
Slushy Fruit Salad
A fresh fruit salad can take some time to prepare and needs last-minute assembly. That's why I often rely on this make-ahead frozen fruit salad when entertaining a crowd. —Judy McHone, Springfield, Illinois
Sweet Potato Pone
Sweet potatoes are among my favorite vegetables, and this sweet potato pone is my absolute favorite way to prepare them. Not only is it an eagerly anticipated side dish for Thanksgiving dinner with family and friends each year, but also I make it to dress up ordinary meals. You can almost serve it as a dessert! —Kristine Chayes, Smithtown, New York
Orzo with Caramelized Butternut Squash and Bacon
When my garden produced a bumper crop of butternut squash, I made multiple new dishes to use up my bounty! This is a tasty, easy side with pretty colors, and it makes plenty to fill your hungry family. To make it into a main, add shrimp or shredded chicken. —Kallee Krong-McCreery, Escondido, California
Roasted Parmesan Potato Wedges
From Stratford, Wisconsin, Linda Rock shares the secret to her tender oven-baked potato wedges. As savory as they are good for you, the potatoes have a mouthwatering cheese and herb coating that adds a pretty golden color...and just the right amount of flavor.—Linda Rock, Stratford, Wisconsin
Butternut Squash and Kale Gratin
This butternut squash and kale gratin is packed with layers of flavor. It's simple to throw together, and it's versatile, since you can use whatever winter squash you have on hand. Even your kids will be coming back for seconds of this decadent side! —Pamela Gelsomini, Wrentham, Massachusetts
Pimiento Green Beans
Here's an easy way to turn everyday green beans into a special side dish. Pimientos, Parmesan cheese and chicken broth add savory flavor and a dash of color.
Savory Rice-Stuffed Apples
My family has several apple trees, so I am challenged to create new recipes each fall. This side dish is wonderful with pork roast and so effortless due to the use of the slow cooker. —Roxanne Chan, Albany, California
Dreamy Polenta
I grew up eating polenta, so it’s a must at my holiday gatherings. Traditional recipes require constant stirring, but using my handy slow cooker allows me to turn my attention to the lineup of other foods on my spread. —Ann Voccola, Milford, Connecticut
Sweet Potato Pilaf
The combination of sweet potatoes, bacon, asparagus and kale makes this simple Sweet Potato Kale Pilaf taste amazing! To save time and dishes, you can easily cook the rice in an Instant Pot and also use it to saute the other ingredients. —Courtney Stultz, Weir, Kansas
Festive Tossed Salad with Feta
I serve this colorful salad when we have guests over for dinner because it goes with just about any main entree and is a snap to toss together with packaged greens. Dried cranberries and feta cheese add a delightful touch. —Kate Hilts, Fairbanks, Alaska
Glazed Carrots with Green Grapes
After receiving a slow cooker many years ago and not knowing what to do with the thing, I finally branched out and read up on what it was all about. This is one of the recipes I make that is really enjoyed by all at any time of the year. It is so colorful and a delightful side for any meal. —Lorraine Caland, Shuniah, Ontario
Fig-Carrot Stuffed Kabocha Squash
While searching for a new winter squash variety, I stumbled upon kabocha squash—it really wowed me. The flavor and texture are both rich and beautiful, and this recipe, which I improvised, really suits the squash well. —Caitlin Stephens-North, Malden, Massachusetts
Wild Rice with Dried Blueberries
I love the combination of rice and fruit, so this is a go-to Thanksgiving side dish at my house. I toss in mushrooms and toasted almonds to enhance the flavor. You can also include dried cherries or cranberries if you'd like. —Janie Colle, Hutchinson, Kansas
Butternut Squash Jumble
I took this to a Thanksgiving potluck one year when I couldn't go home for the holiday, and it was a huge hit. It's something different without being too nontraditional. It's also good at room temperature, so it's one less thing to worry about when you're trying to figure out serving times. I like Gorgonzola for this, but any blue cheese would work. If you can find the precrumbled cheese, even better. —Kara Brocious, Indianapolis, Indiana
Sweet Onion Spoon Bread
This unique recipe has been a family-favorite secret for years. The layers of tangy cheese, sour cream and sweet onions in this moist cornbread taste so great together! Chopped green chiles could add some fun zip. —Heather Thomas, Fredericksburg, Virginia
Jalapeno Green Beans
This simple green bean dish gets a bit of a kick from jalapeno pepper. If you don't like things too spicy, reduce the amount of jalapeno by half—or eliminate it completely. —Deirdre Cox, Kansas City, Missouri
Root Vegetable Pave
This is a stunning side dish to serve company. The robust blend features earthy root vegetables in a lightly herbed cream sauce. It's a perfect make-ahead dish for special occasions. —Carla Mendres, Winnipeg, Manitoba
Banana-Orange Sweet Potato Bake
Welcome fall with this simple side dish. It's a pleasant change of pace from the traditional casserole with marshmallows, and it's quite popular at potlucks. —Joan Hallford, North Richland Hills, Texas
Butternut Squash Panzanella Salad
This colorful salad is easy to make—and it's even easier if you use precut chunks of butternut squash. You can use pecans in place of the almonds or watercress instead of the arugula or spinach. —Nancy Buchanan, Costa Mesa, California
Penne with Kale and Onion
I love kale; my husband hates it. But when I swapped it into a favorite penne-with-spinach recipe, it was so delicious, he asked for seconds! —Kimberly Hammond, Kingwood, Texas
Roasted Red Pepper Green Beans
This recipe showcases a creamy sauce with shallot-and-chive cheese. The toasted pine nuts add crunch. Just a few ingredients—so easy! —Becky Ellis, Roanoke, Virginia
Greek Potato Casserole
The crunchy golden brown topping and tangy yogurt and feta make this recipe a winner. You can loosen the mixture with a few tablespoons of milk if necessary. —Cheryl Woodson, Liberty, Missouri
Parsnip, Pear and Pecan Salad
I didn't try parsnips until I was well into my 40s, but now I can't get enough of them. This salad is so delicious, I defy your kids to turn their noses up at it. —Jodi Taffel, Altadena, California
Butternut-Pineapple Crumble
I tried this sweet and crunchy casserole out on my 80-year-old parents and they loved it! Butternut squash now has a place at our holiday table year after year. —Barbara Busch, Henrico, Virginia
Quinoa with Roasted Vegetables
Grab all of your garden-fresh produce for this quinoa with roasted vegetables. The tangy dressing and fresh herbs really make the flavors shine in this wholesome quinoa side dish. —Sonali Ruder, New York, New York
Carrot Ginger Soup
This light, flavorful carrot ginger soup is vegan! It's made with pantry staples and comes together in a hurry, yet always seems to impress. Fresh ginger makes a big difference—and what isn't used can be wrapped tightly and tossed in the freezer to use later. —Jenna Olson, Manchester, Missouri
French-Fry Bake
When a friend brought this to a gathering at church, I simply had to ask for the recipe—what a fast and fun way to serve potatoes! It's always good to find a recipe that can sneak in a few extra veggies; the kids never find the carrots hidden inside this one. —Cheryl Newendorp, Pella, Iowa
Rutabaga Carrot Casserole
This scoop-able side with its sweet, crunchy topping makes a delightful alternative to the traditional sweet potato casserole. —Joan Hallford, North Richland Hills, Texas
Fried Onions and Apples
Since a lot of delicious onions are grown in our state, they are always part of my menu. This tangy side dish is good with pork and beef. The inspiration for this unusual combination was a prolific apple tree!—Janice Mitchell, Aurora, Colorado
Scented Rice in Baked Pumpkin
This easy, delicious and healthy side is a showpiece that always delights. You can use grain, squash, fruits and nuts to suit your taste—it's impossible to go wrong! —Lynn Heisel, Jackson, Missouri
Molded Cranberry-Orange Salad
When I take this dish to potlucks during the holidays, people always ooh and aah. Feel free to top with whipped cream for added appeal. —Carol Mead, Los Alamos, New Mexico
Festive Corn 'n' Broccoli
This recipe is delicious and versatile. I often substitute a tablespoon of minced fresh basil for the dried, and two to three ears of sweet corn (about a cup cut fresh from the cob) for the Mexicorn. —Lucile Throgmorton, Clovis, New Mexico
Spiced Sweet Potato Fries
A spicy homemade seasoning blend shakes up everyone’s favorite finger food in this rendition of sweet potato fries. —Taste of Home Test Kitchen
Cheddar Bacon Grits
In the South, grits are served plain with a little butter or loaded with extras, as is my recipe with bacon, cheddar and green chiles. —Amanda Reed, Nashville, Tennessee
Pressure-Cooker Cranberry Apple Red Cabbage
When I was looking for something new, I started playing with flavors and came up with this very tasty dish. My German grandmother would be impressed, I think! The colorful side is just right with pork. —Ann Sheehy, Lawrence, Massachusetts
Pumpkin-Coconut Soup
Thai food lovers will go crazy for this soup. It has a deep flavor from the combination of onion, coconut milk and spices. —Susan Hein, Burlington, Wisconsin
Roasted Honey Sweet Potatoes
Cinnamon and honey bring out the natural earthy sweetness of sweet potatoes in this simple, elegant side dish. —Laura Mifsud, Northville, Michigan
Candied Acorn Squash Slices
This acorn squash recipe was passed down to me from my grandma, who always served it at Thanksgiving. Now I make it whenever I'm feeling nostalgic. —Rita Addicks, Weimar, Texas
Slow-Cooked Wild Rice
This recipe has become such a family heirloom that I asked my mother's permission before passing it along. It has traveled to weddings, baptisms, landmark birthdays and wedding anniversaries—and it always makes people happy. —Janet Mahowald, Rice Lake, Wisconsin
Spaghetti Squash with Tomatoes and Olives
This squash is outstanding as a side dish, but you can also top it with canned tuna to create a simple, healthy main dish. It's easy and so tasty! I like to use my own canned tomatoes for the best flavor. —Carol Chase, Sioux City, Iowa
Nutty Barley Bake
When I started bringing this distinctive dish to holiday dinners, a lot of people had never seen barley in anything but soup. They have since dubbed me "the barley lady", and now I wouldn't dare bring anything this dish. Even if I double the recipe, I come home with an empty pan. -Renate Crump, Los Angeles, California
Sweet 'n' Tangy Carrots
With an irresistible brown sugar-mustard sauce, these simple simmered carrots bring bright flavor and color to the table. —Paula Zsiray, Logan, Utah
Herbed Baked Spinach
Parmesan cheese and garlic liven up this spinach dish, which goes well with met entrees and main-dish casseroles. Sometimes, I use broccoli as a spinach substitute. It's equally delicious.
Spiced Acorn Squash
Working full time, I found I didn't always have time to cook the meals my family loved, so I re-created many of those dishes in the slow cooker. This treatment for squash is one of our favorites. —Carol Greco, Centereach, New York
Hearty Spinach Salad with Hot Bacon Dressing
This warm, hearty spinach and bacon salad offers comfort at any meal. The glossy dressing features a hint of celery seed for a special touch. —Taste of Home Test Kitchen
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