Ingredients:

  • 1 (1.4 kg / 3 lb) Boneless, Skin-On Turkey Breast
  • 60 g (4 tbsp) Unsalted Butter, softened to room temperature
  • 2 cloves Garlic, minced finely
  • 1 tbsp Fresh Rosemary, finely chopped
  • 1 tbsp Fresh Thyme leaves
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Onion Powder
  • 30 ml (2 tbsp) Chicken Stock or White Wine (Optional)

Instructions:

  1. Pat Dry: Remove the turkey breast from its packaging. Using paper towels, pat the skin aggressively dry. This is essential for crispy skin.
  2. Mix Rub: In a mixing bowl, combine all ingredients for the Herb-Butter Rub (softened butter, herbs, salt, pepper, paprika, and onion powder).
  3. Apply Rub: Gently loosen the skin from the meat on the breast without completely detaching it. Spread about two-thirds of the herb butter mixture underneath the skin, ensuring even coverage over the meat.
  4. Finish Rub and Chill: Rub the remaining one-third of the butter mixture over the outside of the skin. Place the seasoned turkey breast, uncovered, on a plate in the refrigerator for at least 30 minutes to further dry the skin.
  5. Preheat: Preheat the air fryer to 175°C (350°F) for 5 minutes.
  6. Initial Cook (Low & Slow): Place the turkey breast skin-side up in the air fryer basket. Cook at 175°C (350°F) for 30 minutes.
  7. Check and Baste (Optional): After 30 minutes, check the breast. If the skin is getting too dark, loosely cover it with a small piece of foil. If the breast looks dry, pour the optional 2 tbsp of chicken stock or wine into the base of the air fryer.
  8. The Crisp Stage (High Heat Finish): Increase the air fryer temperature to 200°C (400°F). Cook for another 15–30 minutes, checking the internal temperature every 10 minutes.
  9. Temperature Check: Insert a digital thermometer into the thickest part of the breast. The turkey is finished when the internal temperature reaches 74°C (165°F).
  10. Rest: Once done, immediately transfer the turkey breast to a cutting board. Tent it loosely with foil and allow it to rest for a mandatory 10 minutes to retain juices.
  11. Slice and Serve: Slice the turkey thinly against the grain and serve immediately.