Ingredients:

  • 5 kg (approx. 3.3 lbs) Boneless Turkey Breast Joint (skin-on, if possible)
  • 1 tbsp (15 ml) Olive Oil or Neutral Oil (e.g., Rapeseed)
  • Butcher’s Twine (for trussing, optional but recommended)
  • 100 g (7 tbsp) Unsalted Butter, softened to room temperature
  • 2 cloves Garlic, finely minced
  • 1 tbsp Fresh Rosemary, finely chopped
  • 1 tbsp Fresh Thyme Leaves
  • 1 tsp Lemon Zest (approx. 1/2 lemon)
  • 1/2 tsp Coarse Sea Salt (or 2.5 g)
  • 1/4 tsp Freshly Ground Black Pepper (or 1 g)
  • 1 tsp Dijon Mustard (optional, for depth of flavour)
  • 1/2 cup (120 ml) Chicken or Turkey Stock, low-sodium (Optional Pan Gravy Base)

Instructions:

  1. Prep the Turkey: Remove the turkey joint from packaging. Pat the joint thoroughly dry with kitchen paper—this is crucial for crisp skin! If the joint is uneven, truss it tightly with butcher’s twine to create a uniform cylindrical shape.
  2. Make the Compound Butter: In a small bowl, combine the softened butter, minced garlic, chopped herbs (rosemary and thyme), lemon zest, Dijon mustard (if using), salt, and pepper. Mix until fully incorporated.
  3. Apply the Butter: Gently loosen the turkey skin without tearing it. Use your fingers or a spatula to push about two-thirds of the compound butter directly under the skin, ensuring even distribution over the meat. Use the remaining one-third of the butter to generously coat the outside of the skin.
  4. Chill: Place the prepared joint on a plate and chill in the refrigerator for 30 minutes. This allows the butter to firm up, preventing it from melting off during the initial cook.
  5. Preheat: Preheat the air fryer to 200°C (400°F) for 5 minutes.
  6. Initial Sear: Lightly brush the air fryer basket or tray with oil. Place the turkey joint into the air fryer basket, skin-side up. Cook at 200°C (400°F) for 10–15 minutes until the skin is beautifully golden brown and crisp.
  7. Reduce Heat and Cook: Immediately reduce the temperature to 175°C (350°F). Continue cooking for 40–55 minutes. If the skin starts browning too quickly, loosely drape a small piece of aluminium foil over the joint.
  8. Check Internal Temperature: Insert a digital meat thermometer into the deepest part of the joint. The turkey is safely cooked when the internal temperature reaches 74°C (165°F).
  9. Rest the Joint (Crucial): Once the turkey reaches the target temperature, immediately remove it from the air fryer and place it on a clean cutting board. Tent loosely with foil and allow to rest undisturbed for a minimum of 15 minutes to ensure the juices redistribute.
  10. Make Quick Gravy (Optional): While the turkey rests, pour the chicken stock into the base of the air fryer (if applicable) or into the tray below the turkey. Scrape up any browned bits and simmer briefly on the hob to incorporate the flavourful drippings. Thicken slightly if desired.
  11. Carve and Serve: Remove the twine (if used). Slice the turkey against the grain and serve immediately with the pan juices or prepared gravy.