Air Fryer Turkey Breast: Perfect Timing For Juicy Meat

Cooking a turkey breast in an air fryer is a quick and easy way to enjoy a delicious, healthy meal. It is a versatile kitchen appliance that can be used to cook a variety of dishes and is perfect for holiday meals or special occasions. The air fryer's rotisserie function ensures juicy, flavourful turkey breast that's ready in under an hour.

The cooking time depends on the weight of the turkey breast, the temperature of the air fryer, the type of air fryer rotisserie, and whether the breast is boneless or bone-in. As a general rule, bone-in turkey breasts take longer to cook than boneless ones.

Cooking time

The cooking time for a turkey breast in an air fryer rotisserie depends on several factors, including the weight of the turkey breast, the temperature of the air fryer, the type of air fryer rotisserie, and whether the turkey breast is bone-in or boneless.

Bone-in Turkey Breast:

As a general rule, it is recommended to cook a bone-in turkey breast for 30 minutes per pound at 375 degrees Fahrenheit. However, the actual cooking time may vary depending on the size and shape of the turkey breast. For a 4-6 lb bone-in turkey breast, the cooking time can range from 40 to 50 minutes at 350 degrees Fahrenheit. It is important to use a meat thermometer to ensure that the turkey breast is cooked to an internal temperature of 155-165 degrees Fahrenheit.

Boneless Turkey Breast:

For a boneless turkey breast, the recommended cooking time is generally 20-30 minutes per pound at 375 degrees Fahrenheit. Again, the cooking time may vary depending on the size and shape of the turkey breast. A 2-3 lb boneless turkey breast should be cooked for 60-70 minutes at 350 degrees Fahrenheit. As with the bone-in breast, it is important to use a meat thermometer to ensure the turkey reaches an internal temperature of 155-165 degrees Fahrenheit.

Cooking Tips:

• Preheat the air fryer rotisserie to 375 degrees Fahrenheit before cooking.
• Rub the turkey breast with olive oil or cooking spray before cooking to prevent it from drying out.
• Place the turkey breast on the rotisserie and cook until it reaches the desired internal temperature.
• Allow the turkey breast to rest for 10-15 minutes before slicing and serving to let the juices redistribute and keep the meat tender and juicy.

Temperature

The temperature you cook your turkey breast at is important for achieving the best results.

Most sources recommend cooking your turkey breast at 350°F. However, one source suggests preheating to 390°F (200°C) and then reducing to 360°F (182°C) after 15 minutes. Another source recommends cooking at 360°F.

It is important not to exceed the maximum temperature recommended by the manufacturer of your air fryer. Higher temperatures can cause the outside of the turkey to overcook before the inside is done. Lower temperatures will lead to unsafe, undercooked poultry.

The temperature you cook at will also affect the cooking time. The higher the temperature, the faster the turkey breast will cook. As a general rule, you can expect to cook a bone-in turkey breast for 30 minutes per pound at 375°F. For a boneless turkey breast, you can cook it for 20 minutes per pound at 375°F.

However, cooking times can vary depending on the size of the breast, the specific model of your air fryer, and whether you are using a bone-in or boneless turkey breast. A bone-in turkey breast will take longer to cook than a boneless turkey breast because the bones act as a heat shield, preventing heat from reaching the center of the meat.

It is always best to use a meat thermometer to check that your turkey breast is cooked through. The internal temperature of a cooked turkey breast should reach 165°F. Remove the turkey breast from the air fryer when it registers 155°F on a meat thermometer, as the temperature will continue to rise as the meat rests.

Let the turkey breast rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in tender and flavorful meat. If you skip this step, your turkey will dry out.

Brining

To brine a turkey breast, start by bringing a pot of water to a boil. The amount of water will depend on the size of your turkey breast and the container you plan to use for brining. For every quart of water, add 1/4 cup of kosher salt. You can also add other ingredients to the brine, such as brown sugar, pepper, or other spices, to infuse additional flavours into the meat. Stir the brine until the salt and any other additives are fully dissolved, then remove it from the heat and allow it to cool completely.

Once the brine has cooled, place your turkey breast in a container and cover it with the brine. If your turkey breast is not fully submerged, you may need to add more water to the container. Place the container in the refrigerator and let the turkey breast brine for 8 hours, or overnight.

After brining, remove the turkey from the brine and discard the brine solution. Pat the turkey dry with paper towels, then proceed to season and cook the turkey breast as desired.

It is important to note that brining is an optional step when preparing a turkey breast for air frying. Some recipes recommend seasoning the turkey breast directly without brining, as the blend of spices used can provide ample flavour.

Carving

Allow the cooked turkey breast to rest on a carving board for at least 10 to 15 minutes under foil that is loosely tented to allow the juices to redistribute.

Using a large sharp knife, run the blade along both sides of the breast bone, using long, even strokes. If you are using a serrated knife, use a sawing motion. Follow the bone all the way to the bottom of the board. Bring your knife around to the front and connect where you started carving at the top of the breast bone.

Cut down the ribs, following 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 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.

Resting

During the resting period, the turkey will continue to cook due to carryover cooking. This means that the meat will reach the desired internal temperature of 165 degrees Fahrenheit without drying out. It is important to note that the turkey will continue to cook even after being removed from the air fryer, so it is crucial not to overcook it.

While the turkey is resting, you can make use of this time by preparing any side dishes or gravy to accompany the meal. It is also a good opportunity to set the table and gather your guests or family together.

Once the resting period is complete, you can carve the turkey breast and serve it immediately. It is best to consume the turkey while it is still hot or at room temperature.

The resting process is a crucial step in cooking turkey breast in an air fryer, as it ensures the meat is juicy and flavorful. By allowing the turkey to rest, you will be rewarded with tender and delicious meat that your guests or family will surely enjoy.

Frequently asked questions