Air fryer roast turkey breast
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
Boneless turkey breast joints are a great option for smaller gatherings at Christmas. They’re much more affordable than a whole bird, cook quickly and are easy to carve, too. They usually come tied with string or bound by ovenproof bands, which helps the meat to cook evenly.
Roasting the joint in the air fryer takes less time than a conventional oven and leaves the meat tender and juicy, with crispy golden skin.
Ingredients
- turkey breast: 800g–1kg/1lb 12oz–2lb 4oz turkey breast joint
- butter: 1 tbsp salted butter, at room temperature
- olive oil: ½ tbsp olive oil
- nutmeg: ½ nutmeg, finely grated
- sage: 10²µ/â…“o³ú fresh sage
- thyme: 10²µ/â…“o³ú thyme sprigs
- rosemary: 10²µ/â…“o³ú rosemary sprigs
- clementine: 1 clementine, cut into quarters
- black pepper: salt and freshly ground black pepper
Method
Heat the air fryer to 160C. If your turkey breast is tied, leave the string or oven-proof bands in place. Thoroughly pat the joint dry using kitchen paper. Rub all over with the butter, oil and grated nutmeg then season well.
In the air fryer, create a bed of sage, thyme and rosemary and put the turkey on top, skin-side down. Nestle the clementine pieces around the joint and cook for 30 minutes.
After 30 minutes, turn the breast skin-side up, tucking the clementine pieces under the meat if they are looking nicely browned. Roast for another 25–30 minutes, or until the meat is cooked through. You can tell if the meat is cooked either by piercing the centre with a skewer to see if the juices run clear or by using a meat thermometer to check the internal temperature has reached 70–72C.
Remove to a warm plate along with the herbs and clementine pieces. Cover very loosely with kitchen foil and leave to rest for 5–10 minutes.
Carve the turkey into slices and serve with a slice of clementine and some of the herbs for decoration. If there are any meat juices in the bottom of the air fryer, pour them over the turkey once sliced (or them add to your gravy).
Recipe tips
Resting the meat before carving is a really important step as it gives it time to relax and for the juices to distribute evenly.
