Air Fryer Bone-In Turkey Breast
A split bone-in turkey breast turns out juicy with crisp, golden skin in the air fryer thanks to an overnight dry brine and a quick roast at 360°F. Garlic herb butter goes under and over the skin for flavor and browning while the roasting rack promotes even airflow. It’s a fast, oven-free holiday centerpiece that fits most 6-quart air fryers.
Equipment
- Air fryer (6-quart minimum)
- Roasting rack insert
- Meat thermometer
- Basting brush
Ingredients
- 1 whole bone-in turkey breast, split with rib bone attached 4–6 pounds
- 1 tablespoon sea salt for dry brine
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup unsalted butter, melted and divided half under the skin, half over the skin
Instructions
- Pat the turkey breast completely dry with paper towels, removing all surface moisture.
- Mix sea salt, smoked paprika, onion powder, garlic powder, and black pepper in a small bowl.
- Gently loosen the skin and rub the seasoning mixture all over the turkey, including under the skin.
- Refrigerate the turkey uncovered for 12 hours to dry brine.
- Remove from the fridge 30 minutes before cooking. Brush half of the melted butter under the skin and the remaining butter over the surface.
- Place the turkey breast side up on the roasting rack insert in the air fryer basket.
- Air fry at 360°F for about 60 minutes (12 minutes per pound). Start checking internal temperature at 45 minutes.
- Remove when internal temperature reaches 160°F in the thickest part of the breast (avoid the bone). The skin should be deep golden brown.
- Let rest for 10 minutes; carryover cooking will bring it to 165°F. Carve along the breastbone and slice against the grain.
Notes
- Plan for 12 minutes per pound at 360°F; air fryer models vary, so always use a meat thermometer.
- A roasting rack insert is key for airflow and crisp skin; without it the bottom can steam and stay pale.
- If the skin looks pale near the end, brush with a little more melted butter and add 5–10 minutes.
- Pull at 160°F and rest 10 minutes; carryover heat brings it to 165°F.
- Fits most 6-quart air fryers; very large breasts may require trimming or a larger basket.