Air-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
Scale
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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