This super easy Air Fryer turkey breast makes an extremely juicy breast in a fraction of the time!
Time to cook: 85 minutes
7 lb. bone in, skin on turkey breast
For the brine:
1/2 cup salt
3 cloves garlic, minced
5 sprigs of fresh thyme
3 bay leaves
For the turkey breast:
4 tablespoons unsalted butter, softened
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
For the brine :
Bring about 6 cups of water to a boil and add the salt. Stir until the salt is completely dissolved. Allow to cool to room temperature.
Place the turkey breast in a large pot with the bird cavity facing up. Add the remaining brine ingredients to the pot with the bird and cover with salted water. Fill with extra cold water until the bird is completely submerged.
Cover the pot with plastic wrap and place in the refrigerator for 18-24 hours.
When you are ready to cook the bird, remove it from the pot and rinse it with clean water. Dry with paper towels.
For the turkey breast :
Combine softened butter, black pepper, garlic powder, thyme and oregano in a bowl until evenly mixed. Carefully peel the skin off the brisket and work the butter between the brisket and the skin. Season the outside of the breast with extra black pepper and garlic powder if desired.
Preheat your air fryer to 375 degrees for at least 5 minutes.
Place the turkey breast, breast side down, in the air fryer. Cook at 375 degrees F for 45 minutes.
Flip the turkey breast over and cover the top of the breast with aluminum foil. Cook for an additional 35 minutes at 375 degrees Fahrenheit.
Remove the foil and cook an additional 10 minutes, until the turkey breast is golden brown and an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F.
Remove from fryer and cover loosely with foil for 10 to 15 minutes until ready to slice. Enjoy!