Air fry a thawed boneless turkey breast at 350°F with garlic herb butter, then check the thickest part with a food thermometer. A compact 2½- to 3-pound roast suits a small holiday meal if it fits your basket with clearance. Cook to 165°F before removing it. USDA temperature guidance.
Choose a roast that fits
Start with a fully thawed raw boneless roast. A compact rolled breast takes longer than a flat piece of the same weight. Leave space above and around the turkey. Remove the packaging and follow its instructions for any oven-safe netting.
Use less salt if the roast already contains broth or seasoning. For a skin-on breast, rub a little herb butter under the skin and apply a thin film of oil outside. On a skinless roast, rub butter over the surface.
When to start checking the temperature
These are first check points for a thawed roast at 350°F. Shape and air fryer design affect how much longer it needs. Insert the probe into the thickest part from the side and check a second spot.
| Weight | First check |
|---|---|
| About 2 pounds | 25 minutes |
| About 2½ pounds | 30 minutes |
| About 3 pounds | 35 minutes |
If the outside browns early, lower the air fryer to 325°F. Check every 5 minutes as the turkey approaches 165°F. Rest 10 minutes and slice across the grain.
Serving and leftovers
Serve with cranberry orange sauce and sweet potato casserole. Refrigerate leftovers promptly in a shallow covered container and use within four days. Reheat to 165°F. USDA turkey storage guidance.
Recipe card
Open the recipe video. This 20-second guide recipe illustrations and on-screen instructions.
Yield: About 4–6 servings
Prep: 10 minutes
Timing: Budget about 40–65 minutes to cook, then rest 10 minutes
Equipment: Air fryer and instant-read food thermometer
Ingredients
- 1 fully thawed raw boneless turkey breast roast, about 2½–3 pounds
- 2 tablespoons softened unsalted butter
- 1 teaspoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon rubbed sage
- ½ teaspoon fine salt, or less for a pre-seasoned roast
- ¼ teaspoon ground black pepper
Instructions
- Preheat to 350°F if your model calls for it. Pat turkey dry with paper towels.
- Mix butter, garlic powder, thyme, sage, salt and pepper. Rub on the roast and spread the oil over the surface.
- Place in the basket skin side up if it has skin. Start checking at the time for its weight.
- Cook until the thickest part and a second spot both register 165°F. Recheck in five-minute intervals as needed.
- Rest on a clean board for 10 minutes. Remove any cooking netting and slice across the grain.
Common questions
Can I cook it from frozen using these times? This guide starts with a thawed roast. Thaw in the refrigerator according to the package directions.
Can I use a bone-in breast? It needs its own timing and may sit too close to the heating element. Use boneless for this method.
