Air Fryer Herb Butter Turkey Breast
A juicy turkey breast cooked in the air fryer with a simple herb compound butter for crispy skin and tender meat. Fresh rosemary, thyme, and parsley infuse the turkey while the air fryer keeps the process quick and hands-off. Perfect for a lighter weeknight dinner with holiday flavors.
Equipment
- Air fryer (6-quart or larger)
- Mixing bowl
- Basting brush (optional)
- Meat thermometer
- Cutting board
Ingredients
- 3 to 4 lb turkey breast bone-in or boneless works
- 4 tablespoons unsalted butter room temperature
- 4 1/2 tablespoons fresh poultry herbs chopped; mix of rosemary, thyme, and parsley; or substitute 1 1/2 tablespoons poultry seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- In a small bowl, mix softened unsalted butter with chopped fresh herbs, kosher salt, and black pepper until well combined.
- Pat the turkey breast dry with paper towels to help the skin crisp.
- Carefully loosen the skin from the meat by sliding your fingers underneath, working gently to avoid tearing.
- Spread about three-quarters of the herb butter evenly under the skin across the breast.
- Rub the remaining butter on top of the skin; season lightly with additional salt and pepper if desired.
- Preheat the air fryer to 360°F for 3 minutes.
- Place the turkey breast skin-side up in the air fryer basket, leaving space for air circulation.
- Cook at 360°F for 45 to 50 minutes (start checking at 40 minutes for smaller breasts).
- Check the internal temperature at the thickest part; it should read 165°F.
- Remove and rest on a cutting board for 10 minutes before slicing so juices redistribute.
Notes
- If your air fryer runs hot, reduce to 350°F and add about 5 minutes to the cook time.
- Using salted butter works—just reduce or skip the added salt.
- Do not skip the 10-minute rest; it keeps the meat juicy.
- Variations: add 1 tablespoon fresh sage; or mix in 3 minced garlic cloves; or add 1 teaspoon lemon zest to the butter.
- Storage: refrigerate up to 3–4 days; freeze sliced portions up to 3 months.
- Reheat: air fryer at 350°F for 5–7 minutes or oven at 325°F for ~10 minutes covered with foil; avoid the microwave to prevent rubbery texture.