Emilie Meyer
Turkey breast is a lean cut of meat, making it a healthy option for a roast. Air frying is a quick and easy way to cook a turkey breast, and it can be ready in just one hour. This method is perfect for small gatherings and easy weeknight dinners. The air fryer cooks the meat in a fraction of the time it would take in an oven, and the result is a juicy, tender, and perfectly cooked breast with a deep golden brown skin.
| Characteristics | Values |
|---|---|
| Cook time | A fraction of the time it takes to cook a whole turkey in the oven |
| Taste | Juicy, flavorful, moist |
| Ease | Easy to prep, less labor-intensive |
| Quantity | More manageable quantity than a whole turkey |
| Type of meat | White meat |
| Temperature | 350-360 degrees Fahrenheit |
| Cook time | 1 hour |
| Internal temperature | 155-165 degrees Fahrenheit |
| Rest time | 5-15 minutes |
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What You'll Learn
Choosing the right turkey breast
Bone-in or Boneless:
Start by deciding whether you want a bone-in or boneless turkey breast. Bone-in turkey breasts tend to be larger and include both sides of the breast, joined at the bone. They are known for yielding more flavorful and juicier meat. Boneless turkey breasts, on the other hand, typically include just one breast and cook faster. If you opt for bone-in, consider removing the ribs to make it easier to fit in your air fryer and ensure more even cooking.
Size and Weight:
The size and weight of the turkey breast are crucial, as they need to fit comfortably in your air fryer basket. A standard 4-5 pound bone-in breast should fit in a 5-quart or larger air fryer. Ensure that the height of the meat is below the top of the basket before cooking.
Fresh or Frozen:
You can choose between fresh or frozen turkey breasts. If you buy frozen, remember to thaw the meat several days in advance. Buying frozen turkey breasts can also be a cost-effective option, as they often go on sale at the end of the season.
Brining:
Brining is a personal preference but can help keep your turkey breast juicy. If you choose to brine, prepare a mixture of poultry brine and distilled water, submerge the turkey breast, and store it in a cooler with ice for 24 hours. Then, pat it dry before cooking.
Seasoning:
Seasoning is crucial for adding flavor to your turkey breast. Be generous with your seasonings, as you want them to stand out in your 3+ pounds of meat. You can use a blend of salt, garlic, rosemary, sage, thyme, black pepper, and mustard, or opt for a pre-made seasoning mix. Don't forget to use some oil to help the spices stick and the skin to crisp.
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Preparing the turkey breast
If you're using a bone-in breast, you may want to remove the ribs to make it easier to fit in your air fryer. You can also choose to brine the turkey or not. Some recipes suggest dry brining with a blend of spices and leaving the turkey to rest in the fridge for a few hours before cooking. You can also wet brine if you prefer.
Before cooking, remove the turkey breast from its packaging and pat it dry with a paper towel. Then, remove any unwanted fat or small trimmings. Next, you'll want to season the breast. You can use a variety of seasonings, such as salt, pepper, garlic powder, onion powder, paprika, rosemary, thyme, and sage. You can also use a premade poultry seasoning. Mix your chosen seasonings with oil or softened butter, and rub the mixture all over the breast.
If you're using a bone-in breast, gently separate the skin from the meat and rub some of the seasoning mixture between the skin and the meat. You can then use a pastry brush to coat the entire breast with oil or melted butter.
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Cooking the turkey breast
First, decide whether you want to cook a boneless or bone-in turkey breast. A boneless turkey breast will be easier to fit into your air fryer, but a bone-in turkey breast will be juicier. If you do opt for a bone-in turkey breast, consider removing the ribs to make it easier to fit in the air fryer.
Next, take your turkey breast out of the packaging and pat it dry with a paper towel. Remove any unwanted fat or small trimmings. Then, season the turkey breast. You can use a dry brine, leaving it to sit in the refrigerator for a few hours, or simply season it and cook it straight away. If you want crispy skin, rub oil or mayonnaise all over the turkey breast. Then, add your choice of seasonings, such as salt, pepper, garlic, rosemary, thyme, sage, onion powder, or paprika. You can also add butter under the skin, which will melt during cooking and add flavour.
Preheat your air fryer to 350-360 degrees Fahrenheit. Place the turkey breast in the air fryer basket, skin-side down. Cook for 15-25 minutes, then flip the turkey breast and cook for another 25-50 minutes, depending on the size of the breast. The turkey breast is done when it reaches an internal temperature of 155-165 degrees Fahrenheit.
Let the turkey breast rest for 10-15 minutes before slicing and serving. This allows the juices to be reabsorbed, making the meat more tender and juicy.
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Carving the turkey breast
Firstly, allow the cooked turkey breast to rest for at least 15 minutes under a foil tent. This step is crucial, as it lets the juices redistribute, ensuring your turkey breast is moist and juicy.
Next, grab a large, sharp chef knife. Start by running the knife alongside the breast bone, using long, even strokes. If you are using a serrated knife, use a sawing motion instead. Follow the bone down, towards the serving plate or carving board.
Now, bring your knife back to the front of the breast and connect it to where you started carving at the top of the breast bone. Cut down the ribs, following the bone around and down to the bottom, connecting to the bottom of the first breast bone cut.
Finally, pull the meat away from the carcass, and slice or cut away any remaining meat. It should easily fall off the bone at this point. If there are any bits still connected, simply separate them with a quick knife stroke. Repeat the process on the other side of the turkey breast.
Your perfectly carved turkey breast is now ready to be served and enjoyed!
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Storing leftovers
When you are ready to enjoy your leftover turkey, simply reheat it in the air fryer for 3-5 minutes. You can even add a few tablespoons of chicken stock and some fresh herbed butter to keep the meat moist and juicy. If you are freezing the leftovers, seal them in a freezer bag and remove as much air as possible to prevent freezer burn.
So, with these simple steps, you can enjoy your air-fried turkey breast for several days or even months after your initial feast!
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Frequently asked questions
It takes about an hour to cook a turkey breast in an air fryer, which is significantly less time than the three or more hours it takes to roast a whole turkey. The cooking time will vary depending on the size of the turkey breast and whether it is boneless or bone-in.
First, defrost and pat the turkey breast dry. Then, season the breast with salt, pepper, garlic, rosemary, thyme, and sage. You can also add olive oil or butter to the breast to prevent it from drying out. Place the turkey breast in the air fryer basket, skin-side down, and cook for 20 minutes. Then, flip the breast and cook for another 30 to 50 minutes, or until the internal temperature reaches 165 °F.
Use an instant-read thermometer to check if the internal temperature of the turkey breast has reached 165 °F. This is the recommended temperature for safe consumption.
