Ingredients:

  • 1 boneless skin-on turkey breast, about 2 lb (900 g) (if using bone-in, increase cook time)
  • Kosher salt: 1 1/2 teaspoons (about 8–9 g) (use ~3/4 tsp if using fine table salt)
  • Olive oil or avocado oil: 1 tablespoon (15 ml)
  • Unsalted butter, softened (optional, for under-the-skin): 2 tablespoons (28 g)
  • Garlic powder: 1 teaspoon (3 g)
  • Onion powder: 1 teaspoon (3 g)
  • Smoked paprika: 1 teaspoon (2 g)
  • Dried thyme: 1/2 teaspoon (1 g)
  • Dried rosemary, crushed: 1/2 teaspoon (1 g)
  • Freshly ground black pepper: 1/2 teaspoon (1 g)
  • Lemon zest (optional): 1 teaspoon (about 1 small lemon)
  • Optional pan-sauce ingredients: low-sodium chicken or turkey stock 1/2 cup (120 ml), Dijon mustard 1 teaspoon (5 g), butter 1 tablespoon (14 g), fresh parsley chopped 1 tablespoon (optional)

Instructions:

  1. Prep and optional dry-brine: Pat the turkey breast very dry with paper towels. Rub kosher salt evenly over the surface. For best flavor and moisture, refrigerate uncovered on a rack for 12–24 hours (optional). If short on time, proceed immediately.
  2. Make the rub and prepare the breast: In a small bowl combine olive oil, garlic powder, onion powder, smoked paprika, dried thyme, crushed rosemary, black pepper, and lemon zest. If using, loosen skin gently and spread softened butter under the skin over the breast meat. Rub the spice-oil mixture evenly over the skin and exposed meat.
  3. Preheat the air fryer: Preheat to 400°F (200°C) for 3–5 minutes if your unit recommends preheating. If your air fryer model does not require preheat, follow manufacturer guidance.
  4. Initial high-heat crisp: Place the turkey breast skin-side down in the air fryer basket or on a small rack/tray that fits. Cook at 400°F (200°C) for 8–10 minutes to start browning and crisping the skin. Watch for smoking if the rub contains sugar and reduce temperature if necessary.
  5. Continue cooking at moderate temp: Reduce temperature to 325–350°F (165–175°C). Flip breast skin-side up if you started skin-down (or leave skin up depending on your unit). Cook until the thickest part of the breast reaches 160–165°F (71–74°C). Expect roughly 18–22 minutes per pound; for a 2 lb breast total cook time after initial high heat will be about 25–35 minutes. Use an instant-read thermometer in the thickest part, not touching bone.
  6. Resting: Remove breast, tent loosely with foil, and rest 10–15 minutes. Internal temperature will rise a few degrees to reach safe 165°F (74°C). Resting keeps the meat juicy.
  7. Optional pan sauce while resting: Pour any juices from the air fryer into a small skillet; add stock and Dijon. Bring to a simmer and reduce slightly, then whisk in 1 tablespoon butter and chopped parsley to finish. Season to taste.
  8. Slice and serve: Slice against the grain into 1/4–1/2-inch slices. Serve with the pan sauce or desired sides. Key cues: skin should be deeply golden and crisp; thermometer should read 165°F (74°C) in the thickest part after resting; juices should run clear.