Okay, here we go! Let’s pretend we’re all hanging out in my kitchen, dodging the dog and trying to remember where I put the measuring spoons…

Easy Air Fryer Herb Butter Turkey Breast

This ain’t your grandma’s dry-as-the-Sahara Thanksgiving turkey! This Easy Air Fryer Herb Butter Turkey Breast is all about juicy, flavorful, and (most importantly) FAST turkey. Seriously, who has time to babysit a whole bird for 6 hours? Not me, and probably not you either. Plus, that crispy, herby skin? Forget about it. You’ll be sneaking bites straight from the air fryer, I promise.

Okay, so picture this: it’s a Tuesday night. My husband, bless his heart, is staring blankly into the fridge. My son is whining about something involving Legos and world peace (or maybe just Legos). I’m like, “Guys, trust me!” I whipped up this turkey breast, and BAM! Everyone’s happy. Even the dog, who gets the occasional “accidental” crumb. We’ve made this so often now that my son actually ASKED for it instead of chicken nuggets last week. I almost cried. Almost. It’s just that good.

Why You’ll Love This Easy Air Fryer Herb Butter Turkey Breast

It’s ridiculously easy. Like, even I can’t mess it up.
Crispy skin that will make you question all your life choices (in a good way).
Juicy meat that doesn’t require a gallon of gravy to choke down.
Ready in under an hour! Hello, weeknight win!
Your kitchen won’t smell like Thanksgiving for three days straight. (Unless that’s your thing, then go for it!)

How to Make It

Alright, grab your ingredients! First, pat that turkey breast DRY. Seriously, dryer than my sense of humor after a long day. Then, in a bowl (I usually just use the same one I pat the turkey in, less dishes, am I right?), mix up your softened butter, all those yummy herbs, garlic, salt, and pepper. Don’t skimp on the garlic! Unless you’re going on a date, then maybe dial it back a little. Slather that herby goodness all over the turkey breast, getting in every nook and cranny. Get under the skin if you’re feeling ambitious.

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Now, preheat your air fryer. If yours doesn’t have a preheat setting, just turn it on for a few minutes. Place the turkey breast in the air fryer basket and let it work its magic. Keep an eye on it and use a meat thermometer to make sure it hits the right temp (165°F, people!). Let it rest before you slice it. I know, it’s torture, but trust me, it’s worth it. If you skip the resting, you end up with all the juices running out and sad, dry turkey. Nobody wants that! Slice it up and devour. I usually just eat it standing over the counter. Don’t judge me.

Ingredient Notes

Turkey Breast: Obviously, this is kinda important. I usually grab a boneless, skin-on one, but bone-in works too. Just might need a little extra cooking time.
Butter: Gotta be softened! Otherwise, you’ll be fighting with it. I usually leave mine out for an hour or so, or microwave it for like, 10 seconds (but watch it carefully or you’ll have melted butter everywhere…been there).
Fresh Herbs (Rosemary, Thyme, Sage): Fresh is best, but dried works in a pinch. Just use about a teaspoon of each if you go the dried route. I once accidentally used oregano instead of rosemary. It was…interesting.
Garlic: As much as your heart desires! I usually do 3-4 cloves. I LOVE garlic.
Salt and Pepper: Season generously! Don’t be shy. Nobody likes bland turkey.

Recipe Steps:

Pat the turkey breast dry with paper towels.
Combine softened butter, herbs, garlic, salt, and pepper in a bowl.
Rub the herb butter all over the turkey breast, including under the skin if desired.
Preheat the air fryer to 350°F (175°C).
Place the turkey breast in the air fryer basket.
Cook for 35-45 minutes, or until a meat thermometer inserted into the thickest part registers 165°F (74°C).
Let the turkey breast rest for 10 minutes before slicing and serving.

What to Serve It With

Mashed potatoes, obvi! Green bean casserole (the kind with the crispy fried onions on top!), cranberry sauce (homemade or from a can, I won’t judge), stuffing (or dressing, depending on where you’re from), and a big ol’ glass of wine. Or, you know, just eat it straight up with a side of Netflix. No rules here!

Tips & Mistakes

Don’t overcrowd the air fryer! If your turkey breast is too big, cut it in half or cook it in batches.
Make sure your air fryer is clean! Nobody wants turkey flavored with yesterday’s fries.
Don’t overcook it! Dry turkey is the enemy. Use a meat thermometer! I cannot stress this enough.
If the skin starts to brown too quickly, tent it with foil.

Storage Tips

Store any leftover turkey in an airtight container in the fridge for up to 3-4 days. Cold turkey sandwiches are AMAZING, just sayin’. Or, chop it up and throw it in a salad. My husband has been known to sneak a slice cold for breakfast. It’s a judgement-free zone here!

Variations and Substitutions

Out of rosemary? Use more thyme! Don’t have fresh herbs? Dried works too.
Swap out the butter for olive oil if you’re feeling fancy.
Add a little lemon zest to the herb butter for some extra zing.
I’ve skipped the sage before when I couldn’t find it. Nobody even noticed.
If you don’t have an air fryer, you can bake this in the oven at 350°F, but it will take longer.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep! This recipe is naturally gluten-free, so you’re good to go!

Can I use a frozen turkey breast?

You *can*, but you HAVE to thaw it completely first. Like, seriously, completely. Otherwise, it won’t cook evenly. I’ve tried it, it’s not pretty.

My air fryer is small! Can I still make this?

Probably! Just cut the turkey breast in half to make it fit. You might need to adjust the cooking time a bit.

Can I make this ahead of time?

You can definitely cook it ahead of time and reheat it, but it’s always best fresh. Reheating can dry it out a bit, so add a little broth or gravy when you reheat it.

What if I skip the herbs?

Then it’s just buttered turkey. Which is still good, but the herbs add SO much flavor! At least use garlic. Please.

Remember it later

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