Air Fryer Turkey Breast with Gravy

5 from 5 votes

Air Fryer Turkey Breast with Gravy

Let this Air Fryer Turkey Breast cook on the counter while all your sides cook in the oven! This tender turkey recipe is the perfect go-to for the holidays, especially if you are short on time or only cooking for a few people!

Prep Time10

Cook Time1

Total Time11

Course: Dinner

Cuisine: American

Servings: servings

Calories: 731kcal

Author: Amy Nash

Ingredients

Turkey

5-7 pound bone-in turkey breast
1 ½ teaspoons extra virgin olive oil
1 teaspoon salt
1 teaspoon black pepper
2 fresh whole garlic heads
1 ½ Tablespoon fresh rosemary chopped
½ a lemon

Turkey Gravy

½ cup fat drippings from your turkey
½ cup all-purpose flour
2 ½ cups turkey or chicken broth
1 teaspoon garlic powder
½ teaspoon black pepper
1 Tablespoon salted butter

Instructions

Turkey

Preheat Air Fryer to 345 degrees.
Remove Turkey Breast from package. Discard any extra juice and pat the turkey breast dry.
Pour the olive oil over top of the outside of the turkey breast.
Sprinkle the salt and black pepper on top.
Next, remove the skins from the two garlic heads.
Place one whole garlic head inside of the turkey.
Chop up the other garlic head into smaller pieces and place the pieces on top of the turkey skin (and under the skin if you wish).
Add the chopped rosemary and squeeze the lemon all over the top of the turkey.
Place the turkey breast in the air fryer.
Cook at 350 degrees for about 30-35 minutes.
Flip the turkey breast over, raise the temperature to 375 degrees and cook it for an additional 20-25 minutes.
The turkey breast is ready when it’s a nice golden brown and the internal temperature of the turkey breast is 165 degrees.

Gravy

After removing the turkey from the air fryer, there will be fat drippings and juice left in the pan, this is what you want for the gravy.
You’ll want to heat the fat drippings back up until they start to sizzle and brown a little. You can do this on the stovetop.
Heat a sauce pan at medium high heat, add the fat drippings to the sauce pan.
Once they are browned, add the flour in slowly, constantly stirring with a whisk.
Heat for about a minute or until golden brown.
Next, add the turkey broth. Then add the garlic powder, black pepper, and butter. Whisk well.
Continue to cook it until it starts to bubble, stirring consistently. Reduce the heat and simmer for about five minutes, continuing to stir.
Transfer gravy to gravy boat or serving container.

Notes

Use a meat thermometer to determine the internal temperature of the turkey breast. It needs to reach 165 degrees to determine if it’s cooked thoroughly. Make sure to insert the thermometer into the thickest part of the turkey breast but, avoid the bone.
This is a fresh, whole, bone-in turkey breast.
Depending on what kind of air fryer you have and how big your turkey breast is, you may have to use the actual air fryer dish or tray if the turkey won’t fit into the basket. Flipping it halfway through cooking time still leaves you with crisp skin and even cooking. This one was made in the Ninja Foodi 9-in-1 Air Fryer / Pressure Cooker. The turkey is about 7 lbs and is in the base pot instead of the basket. I have also used this same recipe to make a 5 lb one, which fit into the basket. Additionally, I’ve used this recipe in the Ninja Foodi 5-in-1 Air Fryer / Indoor Grill and the Instant Pot Air Fryer. So, it really just comes down to selecting a turkey breast that fits into your air fryer. The cooking time only varies by about ten minutes which is accounted for in the recipe.
If you do have any leftovers you can store them in the fridge for 3-4 days. Besides turkey sandwiches, leftover Turkey is perfect for making pot pies, soups, casseroles, or anything else you can think of!
If gravy is too thick – you can add a little water or more stock. If it is too thin you can add a little cornstarch.
You can also add fresh herbs to the gravy. Any leftover gravy can be reheated via stovetop or microwave. Store the gravy in a covered container in the fridge.

Nutrition