Air Fryer Turkey Breast

By Arman Liewupdated on Jun 12, 2026

Total Time 21

Servings 4 servings

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My air fryer turkey breast is extra juicy and tender, and takes a fraction of the time compared to baking in the oven.

air fryer turkey breast, sliced, on a blue and white plate.

I love roasting a boneless turkey breast for the holidays, but once I started testing it in the air fryer, I was shocked by how much faster it cooked and how similar the results were. This version gives me that same juicy, flavorful turkey with golden edges, but in a fraction of the time. It’s become my go-to holiday hack: stress-free but just as delicious.

Because air fryers circulate heat more efficiently than ovens, the turkey cooks faster, which helps it stay juicy and tender. I tested this recipe with both bone-in and boneless turkey breasts, and while the bone-in version offered a touch more flavor, the boneless turkey breast consistently cooked more evenly and hands-off.

My partner also says the leftovers from the boneless turkey are better for sandwiches (he’s a self-proclaimed leftover snob).

Arman’s tips before starting

Use a meat thermometer. This is my #1 tip for cooking turkey breast. Lean meats can go from juicy to dry very quickly, so I always remove the turkey once it reaches 160°F and let carryover cooking (cooking after it rests) finish the job.

Use fresh or fully thawed turkey. In my testing, frozen turkey that wasn’t fully thawed led to uneven cooking, with dry edges and undercooked centers. Fresh (or fully thawed) always gives better results.

Let the mixture sit. If you let the melted butter and herb mixture sit for a while, the herb’s flavor really comes out. For this, 10 minutes should do the trick, but I sometimes keep it overnight, and let me just say that the flavor is incredible!

Use hands. Sure, it is a little bit messier, but trust me on this. Using your hands to rub the butter and seasonings on the turkey instead of utensils makes all the difference.

READER REVIEWS

★★★★★ – “I make this every holiday season and it’s SO easy and fast” – Morgan (Facebook reader)

★★★★★ – “This turned out so juicy and flavorful! I made it for a weeknight dinner and couldn’t believe how fast it was compared to roasting- definitely making it again for the holidays.” – Rachel (Email subscriber)

Key Ingredients

Here are the main ingredients that go into my air fried turkey breast. The full list with measurements are listed in the recipe card below.

Turkey breast. Choose a boneless turkey breast with its skin intact. The skin will retain the juices, and you can discard it once the turkey is cooked. Most grocery stores stock it year-round (I’ve seen it in Whole Foods and Trader Joes in April!).
Garlic. I initially tested dried garlic, but fresh cloves made a huge difference!
Poultry seasoning. The secret ingredient that takes this meat to another level. I’m lazy and stick with a grocery store brand, but you can easily make your own with lemon salt, salt, and any other herb of choice.
Fresh rosemary. Just a sprig of rosemary for a touch of flavor.
Butter. Melted. You can also use olive oil if you prefer.

How to air fry turkey breast

Step 1- Make the herb butter. Melt your butter and add it to a mixing bowl with garlic and rosemary.

Step 2- Season. Rub the butter all over the turkey. Season with salt and pepper, then rub on the poultry seasoning so it sticks.

seasoned and raw turkey breast in air fryer.

Step 3- Air fry. Lay the turkey breast skin side down into the air fryer basket and air fry for 17-20 minutes, or until the meat reaches an internal temperature of 160°F (carryover cooking will bring it to 165°F).

Step 4- Rest the turkey for 5 minutes then slice.

Air fryer turkey cooking time

Turkey breasts come in different weights, so we’ve tested out the best cooking times depending on the size of the bird. As a reference, my photos, video, and cooking time use a one-pound turkey breast.

1 pound breast meat: 17-20 minutes
2 pounds of breast meat: 30 minutes
3 pounds of breast meat: 45-50 minutes

For every extra pound of turkey, add 8-10 minutes of extra time.

Of course, an instant-read thermometer should also be used to check the doneness.

Frequently asked questions

Can I use a bone-in turkey breast?

Yes, bone-in turkey breast will work, but you’ll need to increase the cooking time by 3 minutes per pound, in addition to the base cooking time. Just a warning, though: this is a little finicky, so be prepared to be more hands-on if it’s bone-in.

Can I marinate the turkey breast ahead of time?

Yes! In fact, I tested this by letting the herb butter sit overnight on the turkey, and the flavor was deeper and more aromatic. Just pat it dry before cooking so the skin still crisps up.

Does the skin need to stay on?

Yes, I recommend leaving the skin on during cooking- it locks in the juices. You can discard it after air frying if you prefer leaner meat.

Does this turkey leave drippings?

If you’d like to use the drippings to make gravy, add a thick layer of tin foil to the base of the air fryer. Follow my method for making turkey gravy with it.

Storage instructions

To store. Place leftovers in an airtight container before refrigerating them. It retains the juices, keeping them moist for 3-4 days. For food safety, refrigerate leftovers within 2 hours of cooking (per USDA guidelines).

To freeze. Put the turkey breast slices in freezer bags, then remove all the air before freezing them for up to 6 months.

To reheat. When ready to consume again, simply grease the air fryer basket, place the turkey inside, and heat it at 350°F. When reheating, always check that the slices reach 165°F in the center.

Serving suggestions

Besides the classic stuffing or holiday side dishes, you can pair this turkey with almost anything. Here are some favorites:

Sauteed vegetables. Keep it simple with some sauteed asparagus, sauteed broccolini, or sauteed eggplant.
All the potatoes. I like to whip up some air fryer French fries, air fryer baked potato, or even an air fryer baked sweet potato at the same time in a second batch (it works!).
Hearty salads. Use the turkey as the main protein source and pair it with a rice salad or green goddess salad.
Grains and starches. Cook your favorite pasta or steam some rice.