Air Fryer Turkey Breast
Juicy bone-in turkey breast with crispy golden skin made easily in the air fryer. Preheating and cooking skin-side up deliver even cooking and great texture in about an hour. Perfect for a smaller family or weeknight meal with minimal cleanup.
Equipment
- Air fryer
- Meat thermometer
- Paper towels
- Aluminum foil
Ingredients
- 4 pound turkey breast, bone-in with skin ribs removed
- 1 tablespoon olive oil
- 2 teaspoons kosher salt
- 0.5 tablespoon dry poultry seasoning Bell's brand, no salt added
Instructions
- Preheat the air fryer to 350°F for 5 minutes.
- Remove the turkey breast from packaging and pat completely dry with paper towels.
- Rub olive oil all over the skin and gently under the skin where possible.
- Season evenly with kosher salt and poultry seasoning on all sides.
- Place the turkey breast skin-side up in the air fryer basket.
- Cook at 350°F for 50 minutes without opening the basket.
- Check the internal temperature with a meat thermometer in the thickest part (avoid the bone). Continue cooking until it reaches 165°F, about 50–60 minutes total.
- Remove, tent loosely with foil, and rest for 10 minutes before carving.
Notes
- Preheat the air fryer for 5 minutes to jump-start crisping.
- Cook skin-side up the entire time; no flipping needed.
- General timing: 12–15 minutes per pound at 350°F; always confirm 165°F internal temp.
- If the skin isn't browning after ~40 minutes, increase to 375°F for the last 10–15 minutes.
- Rest for 10 minutes under a foil tent so juices redistribute.
- For boneless turkey breast (~2 lb), start checking at 30 minutes; expect 35–40 minutes total.