Go Back

Air Fryer Turkey Breast with Lemon and Rosemary

A turkey breast rubbed under and over the skin with a lemon, garlic, rosemary butter and air fried to crisp skin and juicy meat.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 turkey breast 2 to 3 lb, skin-on, bone-in or boneless
  • 2 tbsp softened unsalted butter
  • 1 tbsp olive oil
  • 1 lemon zested, plus 2 tbsp juice
  • 3 garlic cloves minced
  • 1 tbsp fresh rosemary chopped, or 1 tsp dried
  • 1 tsp fresh thyme chopped, optional
  • 1-1.5 tsp kosher salt
  • 1/2 tsp black pepper
  • lemon slices and rosemary sprigs for the basket

Equipment

  • Air fryer
  • Meat thermometer
  • Paper towels

Method
 

  1. Pat the turkey completely dry and loosen the skin without tearing it. Mash the butter, oil, lemon zest and juice, garlic, herbs, salt, and pepper into a paste.
  2. Rub half the paste under the skin and the rest over the outside. Chill uncovered 30 to 60 minutes to dry the skin if you have time.
  3. Preheat to 350°F. Set the turkey on lemon slices in the basket, skin-side up, and cook 35 to 45 minutes, to 160°F in the thickest part. Drop to 330°F if the skin browns too fast.
  4. Rest 10 to 15 minutes, then slice against the grain.

Notes

Boneless breasts run 1 to 1.5 tsp salt; bone-in the higher end.
Dry the skin — chilling uncovered is the trick for crisp skin.
Pull at 160°F and rest to 165°F.