How to cook turkey breast in an air fryer

1. Lightly spray the rack with non-stick cooking spray.
2. Place the boneless turkey breast on the rack.
3. Set the temperature to 400˚F and the timer to 40 minutes. Close the door, press start, and complete the cycle. Time and temperature may fluctuate based on your air fryer.
4. Remove turkey breast from Air-Fryer. Caution: Product will be hot. Ensure internal temperature has reached 165˚F, as measured by a meat thermometer. Doneness Indicator: Golden brown surface.

Add flavor to your turkey with seasonings of your choice. Almost every item on the typical spice rack can contribute to enhancing the flavor of your bird.

Don’t hesitate to experiment! One great thing you’ll find as you cook more and more turkey is that it has a remarkable ability to absorb and take on flavors. So if there is a flavor you like, you’ll probably like it as part of your turkey.

There is nothing wrong with a very basic approach to seasoning a turkey breast. By the same token, there is nothing wrong with coating your turkey with whole medleys of spice.

The easiest approach is to coat the turkey with butter, salt, and pepper both under and over the skin.

Alternatively, you can apply coats of butter, paprika, oregano, rosemary, salt, thyme, black pepper, onion powder, and garlic powder both under and over the skin.

Pro-tip: paprika will turn your turkey a very appealing brown color.

BRINING YOUR TURKEY

Please note that many of our turkey products come brined. Please check the label to see if your turkey has been brined. If so, we don’t recommend further brining as turkey absorbs salt during the brining process for a baseline of seasoning. Further brining may cause your turkey to taste overly salty.

We brine our turkey for your convenience. Brining is important because it ensures that your turkey is moist. Plus, brining makes turkey more tender.

If you’re intent on brining your own turkey, you can learn how here.

MAKE A WET RUB

A wet rub is any liquid mixture with spices and seasonings. A marinade would count as a wet rub. People who prefer a wet rub believe it keeps turkey moist while adding flavor.

When you make a wet rub, you’ll use part of the mixture to coat the turkey and let it sit overnight, then use the rest to baste the turkey while it’s cooking.

Our recipe for Smoked Basted Turkey Breast ‘Trisket’ with Cranberry Onion Relish is a great recipe we created along with Pit Boss. It calls for a wet rub with olive oil, lemon, rosemary, and other seasonings. Check it out!

GO WITH A DRY RUB

Those who favor a dry rub believe it packs the most flavor into turkey. A dry rub, as the name suggests, is a mixture of spices and seasonings that you apply directly to the turkey. Its purpose is to create a flavorful crust. There is no liquid element, and the seasonings are manually worked into the turkey.

If you’re inclined toward the texture and flavor of a dry rub, try our Oven-Roasted BBQ Turkey recipe.

Take your turkey out of the air fryer when it reaches 165˚F, and let it rest for at least 10 minutes. This is very important! As the turkey rests after cooking, the juices settle back into the meat. If you cut it, they’ll run out, and the turkey will be dryer when you eat it.

To carve, start by placing the turkey breast on a cutting board. Take a carving knife and slice across the grain of the meat. You can carve to your preference of thickness.