Ingredients:

  • 5 – 3 lbs Boneless, Skin-On Turkey Breast
  • 4 Tbsp Unsalted Butter, softened
  • 1 Tbsp Fresh Sage, finely chopped
  • 1 tsp Fresh Thyme leaves, stripped
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Smoked Paprika
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 tsp Olive Oil or Neutral Oil

Instructions:

  1. Pat the turkey breast completely dry using paper towels. Score the skin lightly in a diamond pattern without cutting into the meat.
  2. In a small bowl, combine the softened butter, chopped sage, thyme, garlic powder, onion powder, paprika, salt, and pepper until fully incorporated to create the herb butter.
  3. Gently loosen the skin from the breast meat using your fingers. Rub about half of the herb butter directly onto the meat underneath the skin. Rub the remaining half all over the exterior of the skin.
  4. Lightly brush the exterior skin with olive oil. Preheat your air fryer to 350°F (175°C) for 5 minutes.
  5. Place the turkey breast skin-side up in the air fryer basket. Cook at 350°F (175°C) for 30 minutes.
  6. After 30 minutes, check the internal temperature in the thickest part of the breast. If it is below 155°F (68°C), increase the temperature to 375°F (190°C) and cook for another 5–15 minutes until the thermometer registers 160°F (71°C).
  7. Immediately remove the turkey from the air fryer and place it on a cutting board. Tent loosely with foil and let it rest for a crucial 10–15 minutes. This resting allows the temperature to rise safely to 165°F (74°C).
  8. Carve the Air Fryer Turkey Breast against the grain and serve hot.