Air Fryer Turkey Breast
, Updated Dec 17, 2025
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Air Fryer Roast Turkey – delicious turkey crown with golden crisp skin and juicy tender meat, this is the quickest and easiest roast turkey you will ever make! Serve with these perfectly crispy Air Fryer Roast Potatoes.
I have several turkey recipes on this site (including Roast Turkey Crown and Slow Cooker Turkey) so an Air Fryer Turkey recipe is long overdue!
Air Fryer Turkey is so easy to make, so incredibly quick and so unbelievably delicious that it would be a shame to only make it at Thanksgiving or Christmas.
The Air Fryer can cook a sizeable turkey breast in less than an hour with minimal prep and even less fuss! I guarantee you will LOVE the crispy flavor-packed skin and tender, moist and juicy meat.
- Roast your turkey in the air fryer = big savings on energy bills. It is estimated that the air fryer can be as much as 50% less expensive to run than the oven.
- Frees up your oven / slow cooker so that you can prepare several dishes at once.
- You just need a handful of ingredients.
Here’s What You’ll Need
Apart from the Air Fryer (I used my Cosori for this recipe) you will need an instant read thermometer, a carving set and a few easy to find ingredients. Let’s take a look!
- Turkey breast (a.k.a turkey crown) – you need to choose a relatively small turkey breast (3-5 pounds / 1.3-2+ kg) which fits easily into your air fryer basket. A frozen turkey crown is relatively inexpensive and will feed up to six people.
- Olive or vegetable oil.
- Salt, pepper, mixed herbs, garlic powder, sweet paprika to season.
How to make Air Fryer Turkey Breast
- Take the turkey out of the fridge for 30 minutes before cooking to allow it to come to room temperature. Pat dry with paper towels, 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 breast, 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.
Serving Suggestions
I have included a simply gravy recipe (for what is turkey without gravy?) in the recipe card. You can serve the turkey with your favorite side dishes – here are some suggestions!
- Quick Smashed Greek Potatoes with Feta and Rosemary
- Air Fryer Stuffing Bites
- Goose Fat Roast Potatoes or Air Fryer Roast Potatoes
- Braised Red Cabbage
- Creamy Sprouts With Bacon
- Crunchy Rainbow Thai salad
How to tell your turkey is done
The recommended cooking temperature for turkey is the same as for chicken, or slightly lower (165°F / 74°C) but I find that turkey breast with its lean meat is better served at (150°F/ 66°C) so that it remains juicy and doesn’t dry out.
The temperature will continue to rise as the turkey rests. Check the temperature 10 minutes ahead of the recommended cooking time. My small turkey breast was ready in just 40 minutes!
Storing and leftovers
Only slice as much of the meat as you need. Cover the rest of the turkey and store in the fridge for up to three days. You can use leftovers in my Easy Leftover Turkey Pie, Leftover Turkey Casserole, Creamy Leftover Turkey Pasta Leftover Turkey Soup and of course in sandwiches!
Have you made my Air Fryer Turkey recipe? I would LOVE to see it! Snap a photo, add hashtag #supergoldenbakes and tag @supergolden88 on INSTAGRAM
Air Fryer Turkey Breasst
Video
Ingredients
For the turkey
- 3 lb (1.350kg) turkey breast bone in
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp mixed Italian herbs
- 1 tsp dried thyme
- ½ tsp black pepper
For the gravy
- 1 tbsp butter
- 1 tbsp flour all-purpose / plain
- ¼ cup brandy (optional)
- 2 cups (500ml) chicken broth or use a stock cube
- 1 tbsp soy sauce
- 1 tsp Worcestershire sauce
- 1 tsp cranberry sauce
Instructions
Make the turkey
- 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.3 lb (1.350kg) turkey breast, 3 tbsp olive oil, 1 tsp salt, 1 tsp sweet paprika, 1 tsp garlic powder, 1 tsp mixed Italian herbs, 1 tsp dried thyme, ½ tsp black pepper
- 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.
Make the gravy
- Melt the butter in a saucepan. Stir in the flour to make a paste (roux) and cook for a couple of minutes over low heat.1 tbsp butter, 1 tbsp flour
- Gradually add the brandy and broth, while stirring, until all the liquid has been added. Stir in the remaining ingredients and simmer until the gravy has thickened slightly.¼ cup brandy , 2 cups (500ml) chicken broth, 1 tbsp soy sauce, 1 tsp Worcestershire sauce, 1 tsp cranberry sauce
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
