Air Fryer Boneless Turkey Breast
Deliciously crisp outside while keeping it moist and tender inside, this boneless Turkey Roast is easy to make. A delightful citrus and herb aroma swirls the kitchen as this dish cooks in the Air Fryer.
Servings (Adjustable):
Calories: 252kcal
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Ingredients
- 1 boneless Turkey roast (3 lbs, white and dark meat)
- 2 ounces softened unsalted butter (4 tablespoons)
- 1 large orange
- ½ teaspoon dried rosemary
- ½ teaspoon rubbed sage
- ½ teaspoon dried thyme
- ½ teaspoon granulated garlic
- ¼ teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- sprigs of fresh rosemary
- sprigs of fresh thyme
SUGGESTED GARNISH:
- sprigs of fresh rosemary
- thin slices from 1 fresh large orange
- a bunch of fresh grapes
Instructions
- Preheat Air Fryer at 350°F (177°C). Set at 1 hour 10 minutes.
- In a small bowl, mix dried rosemary, thyme, sage, granulated garlic, and smoked paprika.
- Add the mixed spices and herbs into the softened butter and mix well, similar when making a compound butter without molding and chilling before use.
- Place the Air Fryer tray on a baking sheet.
- Slice fresh orange into ½ inch thick slices and diagonally arrange the 3 middle slices into the Air Fryer tray lined with parchment paper. Top orange slices with sprigs of fresh rosemary and thyme.
- Thoroughly dry the boneless Turkey roast with paper towels and smother the herbed butter at the bottom.
- Gently transfer the boneless Turkey roast, skin side up (if any) and continue to smother with the herbed butter at all sides.
- Slowly insert the Air Fryer tray with butter-smothered boneless Turkey roast into the middle cooking chamber, near the rotisserie catch.
- Air Fry boneless Turkey roast for 15 minutes. Baste with the melted herbed butter and gently flip, then baste again.
- Continue to Air Fry for 25 to 35 minutes, while basting every 10 minutes, and then gently turn on the other side. Baste one last time and return to the Air Fryer for 10 minutes or until the mixture of white and dark meat registers an internal temperature of 170°F.
- Remove from the Air Fryer oven and rest the cooked Herbed Butter Boneless Turkey Roast for at least 10 minutes before slicing.
- Patiently remove the string netting with sharp kitchen shears.
- Serve with your favorite homemade turkey gravy or the gravy provided from the package.
Notes
This Air Fryer recipe uses an Instant Vortex Plus Air Fryer Oven. Not all Air Fryers cook the same way. It’s best to keep watch during your initial tests after purchasing.
TIPS:
I used frozen boneless Butterball Turkey Roast with white and dark meat plus a gravy packet that has been properly thawed in the refrigerator for almost 2 days.
Once the boneless Butterball Turkey Roast is properly thawed, remove from packaging, but do not remove the string netting.
Transfer the boneless Butterball Turkey Roast to a paper-lined plate and keep changing the paper towels under the meat to ensure the meat is thoroughly dry before adding the seasoning.
Refrigerate the gravy packet included in the boneless Butterball Turkey Roast package while preparing and Air Frying the meat.
Before opening the gravy packet, properly clean the outer packet and dry with paper towels. Follow the gravy packet instructions before serving, if using.
The boneless Butterball Turkey Roast I got was divided into 2. When this happens, simply hold both ends of the string netting, lift the net from the divided area and squeeze the boneless meat together to hold its shape. Then tie the ends of the string netting together.
If time permits, marinate the boneless Turkey roast in the herb butter mixture for 2 to 4 hours.
Makes 3 servings with 1 pound per serving. If paired with a variety of hearty sides, this recipe can be stretched to 6 servings with ½ pound per serving.
Nutrition
Calories: 252kcal | Carbohydrates: 8g | Protein: 1g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 779mg | Potassium: 136mg | Fiber: 2g | Sugar: 6g | Vitamin A: 704IU | Vitamin C: 33mg | Calcium: 37mg | Iron: 0.5mg
Equipment
