A couple of weeks ago, I posted about making a Cranberry Glazed Turkey Breast that we all thought was really nice.
Now, with my trusty new Air Fryer, I decided to revisit the turkey breast – but instead of a glaze – this time, I was gonna air fry that sucker!
How’d it turn out?
Moist excellent! Crispity skin, tender and juicy meat – an all around winner!
So, thanks to the nice folk at Food Network for the wicked easy recipe and guidance.
Note: the nice folk at Food Network called for using a 2-1/2 to 3 pound turkey breast. Mine was around seven pounds and came 
close to being too big for my 5.8 quart air fryer, and took about 90 minutes to cook. Still delicious, and now I have leftovers in the freezer for a soup or something.
INGREDIENTS
Seasoning:
•1 tsp Kosher salt
•1 tsp rosemary
•1 tsp Italian seasoning
•1 tsp dried parsley
•1/2 tsp dried thyme
•1/2 tsp black pepper
•1/2 tsp Aleppo pepper
•1/2 tsp garlic powder
•1/2 tsp paprika
•1/2 tsp smoked brown sugar
(or plain brown sugar)
Turkey Breast:
•2-1/2 to 3 pound turkey breast
•Olive oil
Stir the seasonings together until well blended and set aside.
Brush all sides of the turkey breast with 
olive oil, then rub the seasonings into the breast and position – skin side down – in the air fryer basket.
Close the air fryer, set to 360º and cook for 20 minutes.
Open the air fryer, flip the breast over so that the skin side is now up, then cook at 360º for another 15 minutes or so, until an instant read thermometer reads 165º when inserted into the thickest part of the breast.
Let rest for ten minutes before carving.
Crispity skin. Tender and juicy meat.
I am really kinda lovin’ this air fryer thing.