Take the turkey out of the fridge for 30 minutes before cooking to allow it to come to room temperature. Pat dry, drizzle or rub with the oil then add the seasonings on both sides.
Meanwhile, preheat the air fryer to 400°F (200°C) for 5 minutes. Place the turkey, skin side down, into the air fryer basket. Cook for 20 minutes at 350°F (180°C).
Flip the turkey so that it is skin side up and continue to cook for a further 20 minutes or until the internal temperature registers a minimum 150°F (66°C) in the thickest part of the breast (avoiding any bone).
The turkey should have lovely crisp golden skin and the juices should run clear when pierced with a knife. Since air fryers vary so much and the size of the turkey will determine the length of the cooking I would highly recommend you use a meat thermometer for best results!
Place the turkey on a platter and loosely cover with aluminum foil. Rest for 20 -30 minutes to allow for the juices to be re-absorbed into the meat before carving and serving.