Ingredients:

  • 3 lbs (1.4 kg) Turkey Breast, skin-on
  • 2 Tbsp (30 g) Kosher Salt, for dry brining
  • 4 Tbsp (57 g) Unsalted Butter, softened
  • 1 Tbsp (15 ml) Fresh Sage, finely chopped
  • 1 tsp (5 ml) Fresh Thyme, leaves only
  • 1 tsp (5 ml) Garlic Powder
  • 1/2 tsp (2.5 ml) Black Pepper, freshly ground
  • 1 Tbsp (15 ml) Olive Oil or Avocado Oil
  • Salt & Pepper, to taste

Instructions:

  1. Prepare the Turkey: Remove the turkey breast from the packaging. Pat it thoroughly dry inside and out using paper towels. This is crucial for crisp skin.
  2. Dry Brine: Rub the Kosher salt evenly over the entire surface of the turkey breast (and under the skin if using a bone-in cut).
  3. Chill: Place the turkey breast on a wire rack set over a baking sheet, uncovered, in the refrigerator. Chill for a minimum of 2 hours, or up to 24 hours. The long chill dries out the skin, guaranteeing crispiness.
  4. Make the Compound Butter: In a small bowl, combine the softened butter, chopped sage, thyme, garlic powder, and black pepper. Mix until well incorporated.
  5. Apply the Rub: Remove the turkey from the fridge. If using skin-on, gently loosen the skin without tearing it and spread about two-thirds of the compound butter directly onto the meat beneath the skin. Rub the remaining butter over the top of the skin.
  6. Secure (Optional): If using a boneless breast, use butcher’s twine to tie it snugly at 1-inch intervals to ensure it holds a compact, even shape during cooking.
  7. Final Coat: Brush the entire exterior with the additional 1 Tbsp of olive oil and season again lightly with salt and pepper.
  8. Preheat: Preheat the air fryer to 400°F (200°C) for 5 minutes.
  9. Initial Cook (Crisping): Place the seasoned turkey breast, skin-side up, in the air fryer basket. Cook at 400°F (200°C) for 15 minutes.
  10. Lower the Temperature: Reduce the air fryer temperature to 325°F (160°C). Continue cooking for another 45–65 minutes.
  11. Monitor & Tent: Halfway through the low-temperature cooking, flip the breast if necessary. If the skin appears browned enough before the meat is cooked, loosely tent the breast with a small piece of foil.
  12. Check Doneness: Begin checking the internal temperature after 60 minutes total cook time by inserting the instant-read thermometer into the deepest part of the breast. The turkey is done when the internal temperature reaches 165°F (74°C).
  13. Rest: Immediately remove the turkey breast from the air fryer and place it on a clean cutting board. Tent loosely with foil and let it rest for a full 15 minutes. This resting period is non-negotiable.
  14. Carve and Serve: Remove the twine (if used), carve the turkey across the grain, and serve immediately with the accumulated pan juices.