Ingredients:

  • 1 (3 to 4 lb) bone-in turkey breast
  • 4 Tbsp unsalted butter, softened
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 2 tsp kosher salt (estimated)

Instructions:

  1. Pat the turkey breast completely dry using paper towels. This is critical for achieving crispy skin.
  2. Prepare the compound butter: In a small bowl, combine the softened unsalted butter with the dried rosemary, dried thyme, garlic powder, and kosher salt.
  3. Rub the compound butter generously over the entire surface of the turkey breast skin, ensuring the skin is fully coated. If desired, you can gently separate the skin and rub some butter directly onto the meat.
  4. Preheat the air fryer to 375°F to 400°F (depending on your model's maximum capacity for prolonged high heat).
  5. Place the turkey breast bone-side down (if using bone-in) in the air fryer basket. Ensure there is some clearance around the sides for air circulation.
  6. Air fry for approximately 50 minutes total. Check the internal temperature periodically, rotating the turkey if necessary for even browning. The turkey is done when the internal temperature reaches 165°F in the thickest part of the breast.
  7. Remove the turkey breast from the air fryer basket, transfer it to a cutting board, and let it rest for a mandatory 10 minutes before slicing. Resting allows the juices to redistribute, ensuring maximum moisture.