Air-Fried Turkey Breast: A Quick, Easy, And Delicious Treat

Turkey breast is a lean cut of meat that can be cooked in an air fryer. It is a great option for a small gathering or a weeknight dinner. The cooking time varies depending on the size of the turkey breast, but it is significantly faster than cooking a whole turkey. The air fryer also ensures that the turkey breast is moist and juicy on the inside and has a beautiful deep golden brown skin.

Cooking time and temperature

The cooking time and temperature for an air fryer turkey breast will depend on the size and weight of the meat, as well as the brand and size of your air fryer. It is recommended to cook the turkey breast for 10-12 minutes per pound for boneless turkey or 11-13 minutes per pound for bone-in turkey. For a 5-pound turkey breast, this equates to approximately 1 hour.

The air fryer should be preheated to 350°F-360°F. The turkey breast should be placed in the air fryer basket skin-side down and cooked for 20 minutes. It should then be flipped and cooked for an additional 25-30 minutes, or until the internal temperature reaches 160°F-165°F. The temperature should be checked with an instant-read thermometer in the thickest part of the meat.

It is important to note that cooking times may vary depending on the shape of the turkey breast, with thinner, flatter shapes cooking quicker than thicker, rounder breasts. It is recommended to check the turkey breast early and adjust the cooking time accordingly. The turkey breast is done when the skin is golden brown and crispy.

Once the desired temperature is reached, the turkey breast should be removed from the air fryer basket and allowed to rest for 5-10 minutes before slicing. This allows the juices to redistribute and results in juicier slices of meat.

Choosing a bone-in or boneless turkey breast

Turkey breast cooked in an air fryer is a juicy, flavorful, and healthy option for a roast. It is also a quick and easy meal to prepare, perfect for a small Thanksgiving gathering or a weeknight dinner. You can use a boneless or bone-in turkey breast, but there are a few differences to consider when choosing between the two.

Boneless turkey breasts are a good option if you want to avoid dealing with bones and carving the meat around them. They are also a good choice if you want to use the meat for meal prep, as it is easier to slice and can be used for sandwiches and wraps. However, boneless breasts may take longer to cook than bone-in breasts due to the way they are wrapped in netting. This netting helps hold the meat together and gives it a nice shape, but it is important to remove it before serving.

Bone-in turkey breasts, on the other hand, may cook more evenly and turn out juicier. This is because the bone helps conduct heat into the meat, and the meat cooks more evenly when laid flat in the air fryer. If you choose a bone-in breast, it is recommended to brine it first to help keep the meat moist. Bone-in breasts are also generally larger than boneless breasts, so you may need a larger air fryer to accommodate them.

When choosing between a boneless or bone-in turkey breast for your air fryer, consider the size of your air fryer, the cooking time, and how you plan to use the meat. Both options can result in a juicy and flavorful meal, so feel free to experiment and see which you prefer.

Preparing the turkey breast for cooking

Thawing and Drying:

Firstly, if your turkey breast is frozen, it is important to thaw it properly. Place the frozen turkey breast in a bag submerged in a bowl of cold water, or simply leave it in the fridge overnight to defrost. Once thawed, or if your turkey breast is fresh, remove it from the refrigerator and let it stand at room temperature for around 30 minutes. This will ensure the meat cooks evenly. Pat the turkey breast dry with paper towels or a kitchen cloth. Removing any excess moisture will help the seasonings stick to the meat and promote even browning.

Trimming and Seasoning:

Next, remove any unwanted fat or small trimmings from the turkey breast. You can trim the meat to your desired shape and size, keeping in mind that thinner, flatter shapes will cook quicker, while thicker, rounder breasts will need a longer cooking time. In a small bowl, prepare your seasonings. You can use a simple blend of salt and pepper, or get creative with herbs and spices. Try a blend of olive oil (or melted butter), garlic, salt, rosemary, sage, thyme, black pepper, and mustard, or coat the breast in mayonnaise for a golden colour. Whisk or stir the ingredients until they are evenly blended. Then, use your hands or a pastry brush to generously coat the entire turkey breast with the seasoning mixture. Massage the seasonings into the meat, ensuring it is fully covered.

Brining (Optional):

Brining is not necessary, but if you wish to brine your turkey breast, you can dry brine it with spices and leave it to rest in the refrigerator for a few hours before cooking. This can help the meat retain moisture and enhance its flavour.

Pre-Cooking Checks:

Before placing the turkey breast in the air fryer, ensure it fits without touching the top element. If it is too tall, you may need to remove any netting or trussing to flatten it. Check that your air fryer basket is large enough for the turkey breast, allowing enough space for hot air to circulate. For a 5-quart air fryer, a 4 to 5-pound turkey breast should fit fine.

Carving the cooked turkey breast

It is important to note that the resting time of the cooked turkey breast may vary. Some recipes suggest resting the cooked turkey breast for 10 minutes before carving and serving. However, some recipes suggest resting it for 20-30 minutes to allow the juices to be reabsorbed into the meat.

Storing leftover turkey

Leftovers should be cooled down as quickly as possible. The best way to store leftover turkey is in a plastic bag or several shallow containers rather than one large one. Make sure you don't stack the containers in the refrigerator as this can trap the heat. The more surface area exposed to the cold air, the faster your food will cool.

Remove any stuffing from the turkey cavity and store it in a separate container. Carve the meat from the bones or separate the turkey into smaller pieces and divide it among shallow containers or plastic bags. If you have larger pieces of turkey, like an unsliced breast, store it intact to keep the juices in until the meat is reheated. Make sure the bags stay tightly sealed.

If you know you probably won't eat the leftovers in a few days, store them in the freezer. Other good storage practices include writing the date the leftovers were prepared on the container. As long as your leftovers have been frozen at 0 degrees F, you can store them indefinitely, but they'll taste best used within two to four months.

Frequently asked questions