Air Fryer Boneless Turkey Breast: The Perfect Timing

Cooking a whole turkey for Thanksgiving? While it's a wonderful thing to do, sometimes you just need simple. That's where an air fryer comes in. You can cook a 3-pound boneless turkey breast in an air fryer in about an hour, making it a lightning-fast way to get your Thanksgiving dinner on the table. It's also a great way to get a crisp outside and a moist, juicy, and tender middle.

How long to cook boneless turkey breast in an air fryer

Cooking time and temperature

The cooking time and temperature for boneless turkey breast in an air fryer depend on the wattage of the air fryer, the size of the turkey breast, and the power of the appliance. It is important to note that the turkey is considered cooked when it reaches an internal temperature of 165 degrees Fahrenheit, which can be measured using a meat thermometer.

To start, it is recommended to preheat the air fryer to 360 degrees Fahrenheit. Some sources suggest preheating to 350 degrees Fahrenheit, while others recommend 390 degrees Fahrenheit. It is also important to ensure that the turkey breast is fully defrosted and brought to room temperature before cooking. This can be done by thawing it in the refrigerator for about 24 hours.

Once the air fryer is preheated, the cooking time for the boneless turkey breast can range from 45 minutes to 1 hour, depending on the size of the breast. It is important to rotate and turn the breast every 10 to 15 minutes to ensure even cooking and prevent burning. If the turkey breast is browning too quickly, it can be tented with foil.

For a 3-pound boneless turkey breast, it is recommended to cook it in the air fryer for about an hour, turning it every 15 minutes. A larger 5-pound turkey breast may take up to an hour or slightly more, while a smaller 3 to 4-pound breast will take around 45 to 50 minutes.

It is worth noting that bone-in turkey breasts may have slightly different cooking times. Some sources suggest that boneless breasts may take a little longer due to the way they are wrapped in netting. Therefore, it is always important to use a meat thermometer to ensure the turkey is cooked to the correct internal temperature.

Seasoning and spices

When it comes to seasoning, you can opt for a simple herb seasoning or create a more complex spice rub. Fresh or dried herbs like rosemary, chives, and garlic are a great way to add flavor to your turkey breast. You can also use salt, ground black pepper, and other seasonings like poultry seasoning or garlic powder. For a zesty kick, consider using Chipotle or Creole seasonings. If you want to enhance the flavor even more, try injecting your turkey breast with a liquid like broth before air frying. This technique can be done right before cooking or up to 8 hours in advance, giving the liquid time to season the meat thoroughly.

To apply the seasoning, mix your chosen dry spices and herbs in a small bowl. Then, add softened butter and mix well. Generously rub this mixture under the skin of the turkey breast, lifting and stretching the netting to get as much under as possible. Don't forget to rub the remaining mixture over the top of the skin for a flavorful crust. If you're looking for a healthier alternative, you can replace the butter with mayonnaise, which will also help create a delicious crust.

Additionally, you can experiment with different oils to add moisture and enhance the flavor. Avocado oil, for example, is a healthy option that can be used for basting while the turkey cooks. Remember to season your turkey breast on all sides and let it sit at room temperature for about 20 minutes before cooking to remove the chill.

The key to a perfectly cooked and seasoned turkey breast is to monitor its internal temperature using a meat thermometer. This will ensure that your turkey is cooked safely and to your desired doneness. Once it reaches an internal temperature of 165°F (74°C) in the thickest part of the breast, your juicy and flavorful turkey breast is ready to be enjoyed!

Resting and slicing

Once your boneless turkey breast is cooked, remove it from the air fryer and place it on a cutting board. Tent it with aluminum foil to keep it warm and let it rest for 10 to 15 minutes before carving. This allows the juices to redistribute, ensuring your turkey stays moist.

When you're ready to slice, use a large sharp knife to run alongside the breast bone using long, even strokes. If you're using a serrated knife, use a sawing motion. Follow the bone all the way down to the bottom of the board. Bring your knife back around to the front and connect where you started carving at the top of the breast bone. Cut down the ribs, following the bone around and down to the bottom to connect to the bottom of the first breast bone cut. Pull the meat away from the bone and slice. Repeat the same process on the other side.

If you want to add extra flavour to your turkey breast, you can brine it before cooking. To do this, thaw your frozen turkey breast in the refrigerator for about 24 hours. Bring water to a boil and stir in kosher salt, brown sugar, and pepper. Remove the brine from the heat and let it cool completely, about 30 minutes. Remove the turkey breast from its wrapper and leave the netting in place if possible. Place the turkey into a container and cover it with the cooled brine, adding more water if necessary to completely cover the meat. Stir to ensure the brine is mixed with the water. Leave the turkey to brine for 8 hours, or overnight, in the refrigerator. When you're ready to cook, preheat your air fryer to 390 degrees F (200 degrees C) according to the manufacturer's instructions. Remove the turkey from the brine, discard the brine, and pat the turkey dry.

It's important to note that cooking times may vary depending on the size and wattage of your air fryer, as well as the size and weight of your turkey breast. Always use a meat thermometer to ensure your turkey is cooked to the correct internal temperature of 165 degrees F.

Brining

To brine a turkey breast, first create a brine solution with a concentration of 1 tablespoon of salt per cup of water. You can add your chosen flavourings to this solution. Then, place the turkey in a large container and fully submerge it in the brine. It is important that the brine is cold, ideally between 38 and 40 degrees Fahrenheit, and that the turkey is refrigerated while brining to prevent bacterial growth. Brining time can vary, but the turkey should be brined for at least 8 hours and no more than 24 hours. If you are brining for longer than 8 hours, change the brine halfway through, and remember to stir the brine occasionally to help dissolve the salt. After brining, rinse the turkey to remove any excess salt before cooking.

It is important to note that brining will increase the amount of water in the meat, so if you are using a wet brine, remove the turkey from the brine at least 4 hours before frying to minimise the risk of spattering. Alternatively, you can use a dry brine, which involves rubbing salt and other dry seasonings onto the turkey and leaving it to brine and dry out in the refrigerator overnight.

Carving

When you are ready to carve, use a large, sharp knife. For a boneless turkey breast, simply slice the meat, following the natural lines of the muscle. Cut the meat into even slices, ensuring you cut against the grain. If you wish to remove the netting, do so before slicing.

For a bone-in turkey breast, the process is a little more intricate. Run your knife alongside the breast bone using long, even strokes. If you are using a serrated knife, use a sawing motion. Follow the bone all the way down to the bottom of the board. Bring your knife back up to the top of the breast bone and connect where you started carving. Cut down the ribs and follow the bone around to the bottom, connecting to the first cut you made. Pull the meat away from the bone and slice. Repeat this process on the other side.

It is important to note that carving should only begin once the turkey has reached a safe internal temperature of 165° F. This can be measured using a meat thermometer.

Frequently asked questions