Air-Fryer Turkey Breast with Brown Sugar and Spiced Dry Rub Recipe
Introduction
This Air-Fryer Turkey Breast recipe delivers juicy, flavorful poultry with a beautifully crisped skin. Using a simple dry rub and the convenience of an air fryer, you can enjoy a tender turkey breast without the long roasting time.
Ingredients
- 2 tablespoons dark brown sugar
- 4 teaspoons poultry seasoning
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- 1/2 tablespoon coarse kosher salt or 3/4 teaspoon fine salt
- 1 bone-in, skin-on turkey breast (about 4 pounds), split in half
- 4 tablespoons vegetable oil
Instructions
- Step 1: Place a wire rack on a rimmed baking sheet. In a medium bowl, combine the brown sugar, poultry seasoning, garlic powder, smoked paprika, and salt.
- Step 2: Pat the turkey breast halves very dry with paper towels on the prepared baking sheet. Remove and discard the pop-up thermometer if present. Generously rub each half all over with the dry spice mixture. Refrigerate uncovered for at least 8 hours or overnight.
- Step 3: About an hour before cooking, remove the turkey from the refrigerator to bring it to room temperature.
- Step 4: Preheat the air fryer to 380°F. Brush each turkey breast half with about 2 tablespoons of vegetable oil. Place them in the air fryer basket; slight overlapping is okay as the meat will shrink during cooking. If your air fryer is small, cook halves one at a time. Cook for 40 to 45 minutes, flipping halfway, until an instant-read thermometer inserted into the thickest part reads 165°F and juices run clear.
- Step 5: Transfer the turkey to a cutting board or platter and let it rest for 20 minutes before slicing and serving.
Tips & Variations
- Splitting the turkey breast in half helps it cook evenly and fits better in most air fryer baskets.
- For extra flavor, marinate the turkey with the dry rub overnight for deeper seasoning.
- If you prefer, swap vegetable oil for olive oil for a different flavor profile.
- Use a digital instant-read thermometer to ensure perfect doneness without guesswork.
Storage
Store leftover turkey breast in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F until warmed through, or in the air fryer for a few minutes to maintain crisp skin.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I cook a whole turkey breast without splitting it?
Yes, but cooking time will be longer and it may not fit well in smaller air fryer baskets. Splitting helps with even cooking and better air circulation.
What if I don’t have poultry seasoning?
You can make a simple substitute by mixing equal parts dried thyme, sage, rosemary, and marjoram.
PrintAir-Fryer Turkey Breast with Brown Sugar and Spiced Dry Rub Recipe
This Air-Fryer Turkey Breast recipe offers a simple, flavorful way to prepare tender, juicy turkey with a crisp, burnished skin. The turkey is rubbed with a savory blend of brown sugar, poultry seasoning, garlic powder, smoked paprika, and salt, then air-fried to perfection, making it a fast and convenient alternative to traditional roasting methods.
- Prep Time: 15 minutes + 8 hours refrigeration
- Cook Time: 40-45 minutes
- Total Time: 8 hours 55 minutes to 9 hours
- Yield: 4 to 6 servings 1x
- Category: Poultry
- Method: Air Frying
- Cuisine: American
Ingredients
Dry Rub
- 2 tablespoons dark brown sugar
- 4 teaspoons poultry seasoning
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- 1/2 tablespoon coarse kosher salt or 3/4 teaspoon fine salt
Turkey
- 1 bone-in, skin-on turkey breast (about 4 pounds), split in half
- 4 tablespoons vegetable oil
Instructions
- Prepare the Dry Rub and Rack: Place a wire rack on a rimmed baking sheet to allow for air circulation. In a medium bowl, combine the dark brown sugar, poultry seasoning, garlic powder, smoked paprika, and salt, stirring until evenly mixed.
- Season the Turkey: Pat the turkey breast halves very dry with paper towels to ensure the rub sticks well. Remove and discard the pop-up thermometer if there is one present. Generously coat each turkey breast half all over with the dry rub, rubbing thoroughly to cover every surface. Place the seasoned turkey on the prepared baking sheet and refrigerate uncovered for at least 8 hours or overnight to allow the flavors to penetrate.
- Bring to Room Temperature: About an hour before cooking, take the turkey out of the refrigerator to let it come to room temperature, which helps ensure even cooking.
- Preheat and Oil the Air Fryer: Preheat your air fryer to 380 degrees Fahrenheit. Brush each turkey breast half with approximately 2 tablespoons of vegetable oil to promote browning and prevent sticking. Place the turkey halves in the air fryer basket; depending on your air fryer size, you may be able to cook both halves simultaneously with slight overlap as they will shrink during cooking. Otherwise, cook them one at a time.
- Cook the Turkey: Air fry the turkey, flipping halfway through the cooking process, until an instant-read thermometer inserted into the thickest part reads 165 degrees Fahrenheit and the juices run clear. This generally takes 40 to 45 minutes. The sugar in the rub will cause the skin to become richly browned and caramelized.
- Rest the Turkey: Transfer the cooked turkey to a cutting board or platter and let it rest for 20 minutes before slicing to allow the juices to redistribute, resulting in moist slices.
Notes
- Make sure to dry the turkey breast thoroughly for the rub to adhere properly.
- Refrigerating uncovered helps to dry out the skin slightly, which aids in crisping during air frying.
- If your air fryer basket is small, cook the halves separately for even cooking.
- The sugar in the rub can cause the skin to darken quickly—keep an eye on the turkey to avoid burning.
- Resting the meat after cooking is essential for juicy slices.
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