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Clean recipe · cooking.nytimes.com

Air-Fryer Turkey Breast

Succulent, flavorful turkey breast that cooks up in less than 45 minutes is possible with an air fryer. And with the air fryer method, no babysitting basting time is required. Starting with a simple dry rub infuses the turkey as it chills overnight, ensuring that every bite is tastier than the last. This super easy recipe is perfect for an oven-free Thanksgiving feast or for creating a week's worth of delicious turkey sandwiches.

Original recipe: cooking.nytimes.com

Yield:
8 servings
Total:
8 hr 55 min
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Ingredients

  1. 2 tablespoons dark brown sugar
  2. 4 teaspoons poultry seasoning
  3. 2 teaspoons garlic powder
  4. 2 teaspoons smoked paprika
  5. ½ tablespoon coarse kosher or ¾ teaspoon fine salt
  6. 1 bone-in, skin-on turkey breast (about 4 pounds), split in half (see Tip)
  7. 4 tablespoons vegetable oil

Instructions

  1. Place a wire rack on a rimmed baking sheet. In a medium bowl, stir together the brown sugar, poultry seasoning, garlic powder, smoked paprika and salt.
  2. On the prepared baking sheet, pat the turkey breast halves very dry with paper towels. Pull out and discard the pop-up thermometer if present. Season each half all over with the dry rub, generously rubbing until fully coated. Refrigerate, uncovered, for at least 8 hours or overnight.
  3. An hour before you’re ready to cook, remove the turkey from the refrigerator and bring to room temperature.
  4. Heat the air fryer to 380 degrees. Brush each turkey breast half with about 2 tablespoons oil and transfer to the air fryer basket. (Depending on the size of your air fryer, you may be able to nestle in both halves in a single batch; slight overlap is OK since the breast halves will shrink during cooking. If not, cook one breast half at a time.) Cook, flipping halfway through, until an instant-read thermometer inserted into the thickest part of the breast reads 165 degrees and the juices run clear, 40 to 45 minutes. (Because of the sugar in the dry rub, the turkey skin will become deeply burnished.)
  5. Transfer turkey to a cutting board or platter and let rest for 20 minutes before slicing.