Easy Air Fryer Turkey Breast – Juicy and Tender

Name: Easy Air Fryer Turkey Breast – Juicy and Tender
Total time: 70 min
Yield: 6
Ingredients: 1 boneless turkey breast (~3 lbs); 1/2 tablespoon dried rosemary; as needed olive oil spray; to taste coarse salt; to taste ground black pepper

A simple and quick recipe for perfectly cooked turkey breast in the air fryer, with a golden exterior and juicy interior.

Time: 70 min6 servingsDifficulty: Easy175°CChicken

Steps

1
Keep the netting on the turkey breast to help it maintain its shape during cooking.
2
Place the turkey breast in the air fryer basket.
3
Spray with olive oil and sprinkle dried rosemary. Season with salt, pepper, or other spices as desired.
4
Cook at 175°C (350°F) for 20 minutes.
5
Carefully turn the turkey breast, spray again with olive oil, and add a little rosemary.
6
Cook for another 30 minutes at 175°C (350°F). Internal temperature must reach at least 74°C (165°F).
7
Let the turkey rest in the air fryer for 10-15 minutes, then remove netting, slice, and serve.

Shopping list

1 (about 1.36 kg / 3 lbs) boneless turkey breast, 1/2 tbsp dried rosemary, olive oil spray, kosher salt, black pepper

Recipe story

Turkey is native to North America, where it was domesticated by indigenous peoples. It was introduced to Europe in the 16th century by Spanish explorers, quickly becoming a delicacy in royal kitchens. Rosemary, used in this recipe, is a Mediterranean herb with a rich history in Italian and Greek cuisine. The combination of turkey and rosemary reflects transatlantic culinary influences.

Ingredient Secrets

Black pepper

Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.

Sea salt

Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.

Rosemary

In ancient Rome, rosemary was a symbol of remembrance and fidelity, used in bridal crowns and funeral rites. Legend says that the goddess Venus, emerging from the sea waves, created rosemary.

Olive oil

Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.