Pioneer Woman Air Fryer Turkey Breast

Pioneer Woman air fryer turkey breast is a juicy main dish with bone-in turkey, garlic herb butter and olive oil that comes together in 1 hour 30 minutes. Save this easy air fryer turkey breast recipe for Thanksgiving, Sunday lunch or autumn dinners, because it's make-ahead friendly.

Working the herb butter under the skin is the step that decides this dish, because it bastes the meat from the inside while the skin crisps on top. If you skip it, the breast dries out before the skin turns golden.

Cooking the breast skin side up first and then flipping it skin side down lets the top crisp while the underside stays juicy. Removing the backbone also helps the whole breast fit in a standard basket, so you don't need a giant oven.

Pioneer Woman Air Fryer Turkey Breast

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

10

minutes

Cooking time

1

hour 

10

minutes

Calories

520

kcal

Garlic and sage butter melts under crackling skin while the bone-in breast roasts in the basket, turning golden outside and tender inside. Once it rests under foil, the slices carve cleanly and are ready for gravy.

Ingredients

• 1 7 lb. bone-in turkey breast, thawed
  

• 3 tbsp. salted butter, softened
  

• 1 clove garlic
  

• 1 tbsp. chopped herbs, like sage, rosemary, and/or thyme
  

• 2 tsp. olive oil
  

• 1 tsp. kosher salt
  

• 1 tsp. ground black pepper
  

• Turkey gravy, for serving
  

Directions

• Prep the turkey: Pat the thawed turkey breast dry with a paper towel, then cut out the backbone with sharp kitchen scissors. Trim the breastbones so it sits breast side up in the basket and the drawer slides closed, and let it rest at room temperature for 30 minutes.
• Make the herb butter: While the turkey rests, mash the softened butter in a small bowl with a fork, then add the garlic and chopped herbs. Work your fingers between the flesh and skin near the wishbone to make a pocket on each side.
• Stuff and season: Divide the butter evenly between the two pockets, then rub it all over the breast and press the skin back into place. Drizzle the olive oil over the top and season with the salt and pepper.
• Air fry skin side up: Place the turkey skin side up in the air fryer basket and cook for 30 minutes, until the skin is golden and crispy. Then remove it from the basket and turn the breast skin side down.
• Finish skin side down: Return the turkey to the air fryer and cook for another 30 to 40 minutes. Once the internal temperature reads at least 160°F, it's ready to come out.
• Rest and carve: Move the turkey to a cutting board and tent it with foil for 5 minutes. Then carve the breasts from the bones, slice them into pieces and serve with turkey gravy.

Tools for this recipe

• Ninja AF101 4-quart air fryer, ThermoPro instant-read thermometer, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

What can I use instead of fresh herbs in the butter?

Dried herbs work if that's what you have, but use about one third of the amount since they are more concentrated. Sage, rosemary and thyme all pair well with turkey, so mix and match what's in your pantry.

How do I store leftover turkey breast?

Let the slices cool, then keep them in an airtight container in the refrigerator. Spooning a little gravy over them before storing helps keep the meat from drying out when you reheat it.

Can I make the herb butter ahead of time?

Yes, you can mash the butter with the garlic and herbs a day or two ahead and keep it covered in the refrigerator. Let it soften again for a few minutes before you work it under the skin so it spreads easily.

What if my turkey breast won't fit in the air fryer?

Trim the breastbones a little more, or cut the breast into its two halves so each piece fits in the basket. Smaller pieces may cook faster, so start checking the temperature earlier.

Why is my turkey skin not crispy?

Wet skin is the usual culprit, so pat the turkey very dry before you start and don't skip the olive oil. Overcrowding the basket also traps steam, which keeps the skin from crisping.