Air Fryer Turkey Breast Recipe

If you are wondering whether you should air-fry, oven-roast or deep-fry your turkey and have cleanup on the mind, consider pulling out your air fryer, especially if you’re hosting a smaller Thanksgiving this year. By using an air fryer, you can have a well-seasoned, golden-brown turkey breast on the table in less than an hour.

Air Fryer Turkey Breast Process

In a bowl, make your rub. Mix together salt, black pepper, garlic powder, rosemary, thyme, chili flakes.

Brush olive oil on both sides of turkey breasts and sprinkle dry rub on both sides as well.

Evenly coat the turkey breasts with the rub and get under the skin.

Place the turkey skin-side down in the basket of the air-fryer and roast at 360 degrees for 25 minutes.

Open the air-fryer and turn the turkey over to the other side and continue roasting for 20 more minutes.

Air Fryer Turkey Breast Recipe Ingredients

3 pounds turkey breasts
1 teaspoon kosher salt, or to taste
1 teaspoon freshly cracked black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/4 teaspoon chili flakes
1 tablespoon olive oil

Herb-Rubbed Deep Fried Turkey Recipe

If you like crispy skin on your turkey this recipe is for you. Deep-frying may be the way to go. The herbs and quick frying leads to the best-ever skin on your bird.

Herb-Rubbed Deep Fried Turkey Recipe Process

Stir together spices in a small bowl.

Remove giblets from turkey and rub herb mixture all over turkey. Make sure neck hole is at least 2 inches in diameter, as oil will need to flow through freely.

Set up turkey cooker outside, in an open area. Put 3 gallons oil into pot and set it over medium-high heat. When oil reaches 390°F, place turkey into basket and lower it very slowly into oil. (Oil temperature will decrease at this point.) Add more oil if necessary to cover turkey. Turn heat to high and let oil temperature come back up to 365°F. Fry turkey 40 to 50 minutes, or until it floats.

Carefully remove turkey from oil by lifting handle of basket. Let oil drain for a minute or so, back into the pot. Remove turkey and place on a cutting board. Use meat thermometer to make sure thickest part of thigh registers 180°F; if not, return to fryer and fry 10 more minutes, then repeat removal process. Let turkey sit for about 15 minutes before carving and serving

Herb-Rubbed Deep Fried Turkey Recipe Ingredients

1 12-lb. Perdue Fresh Turkey
2 tablespoons salt
4 teaspoons freshly ground black pepper
2 tablespoons red pepper flakes
2 tablespoons dried thyme
2 tablespoons oregano
3 gallons vegetable oil

Classic Herb-Rubbed Turkey Recipe

If you like crispy skin on your turkey this recipe is for you. Deep-frying may be the way to go. The herbs and quick frying leads to the best-ever skin on your bird.

Classic Herb-Rubbed Turkey Recipe Process

Sometimes the best Thanksgiving recipes are the classic ones, like this herb-rubbed turkey, which uses a tried and true combination of sage and thyme.

Place rack in bottom third of oven and preheat to 325° F.

Place turkey on rack set in large roasting pan.

Tuck wing tips under and tie legs together with kitchen string to hold shape.

Pour 1 cup water into bottom of roasting pan.

Whisk together olive oil, lemon juice, salt, herbs and pepper.

Rub half of mixture over turkey; cover with foil and roast 2 1/2 hours.

Remove foil and brush with remaining herb mixture.

Continue to roast, basting every 20 minutes with pan juices, for another 1/2 to 1 1/4 hours or until meat thermometer inserted in thickest part of thigh registers 180° F.

Remove turkey from oven, cover loosely with foil and let stand at least 20 minutes before carving.

Classic Herb-Rubbed Turkey Recipe Ingredients

1 Perdue Fresh Turkey
2 tablespoons kosher salt
1 tablespoon fresh sage leaves, minced
1 tablespoon thyme leaves
1/2 cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh parsley leaves, minced
1 tablespoon fresh rosemary leaves, minced
1 tablespoon black pepper

Brined Turkey Breast

During brining, the turkey will absorb extra moisture and as a result, your turkey will come out wonderfully juicy. If you’re new to this technique, try this recipe.

Some say brining will guarantee a juicy, melt-in-your-mouth holiday turkey every year. Mix up this easy, five-ingredient brine and let your bird soak up all of the flavor and moisture for 12 to 24 hours. Then, rinse the turkey, season generously and roast.

During brining, the turkey absorbs extra moisture, which in turn helps it stay juicy. Since the turkey absorbs salt too, it also gets nicely seasoned. Even better, the salt breaks down some of the turkey’s proteins, making it more tender

Brined Turkey Recipe Process

Mix water, wine, salt, sugar and bay leaves in 6-quart container or tall stockpot.

Stir until salt and sugar are dissolved.

Place turkey breast in brine. If necessary, place a plate on top of turkey to keep it submerged. Refrigerate 12 to 24 hours.

Preheat oven to 325°F.

Remove turkey from brine. Discard remaining brine.

Rinse turkey under cool running water. Pat dry, even between the skin and the breast.

Place turkey on rack in foil-lined roasting pan. Brush turkey with oil.

Mix paprika, rosemary, thyme and salt in small bowl. Sprinkle seasoning mixture evenly over turkey.

Cover loosely with foil. Roast 1 hour.

Remove foil. Roast 1 to 1 1/2 hours longer or until internal temperature reaches 165°F, basting occasionally with pan juices.

Remove turkey from oven. Let stand 15 minutes.

Brined Turkey Recipe Ingredients

8 cups water
1 cup dry white wine
1/2 cup salt
1/2 cup sugar
4 McCormick Bay Leaves
1 bone-in turkey breast, (about 5 to 6 pounds), fresh or frozen, thawed
1-2 tablespoon oil
1 teaspoon McCormick Paprika
1/2 teaspoon McCormick Rosemary Leaves, coarsely crushed
1/2 teaspoon McCormick Thyme Leaves
1/2 teaspoon salt

Slow Cooker Turkey Breast

There are a lot of things you didn’t know you could make in your slow cooker, including a holiday turkey breast. This recipe will have a tender turkey on your dinner table in no time.

Slow Cooker Turkey Breast Recipe Process

Season a 4- to 6-pound boneless turkey breast with coarse salt and freshly ground pepper.

Place the turkey, skin side up, in a slow cooker. Pour over 1/4 cup Madeira wine; add 1 onion, preferably Vidalia, sliced; 1 sprig thyme; 1 garlic clove; 1 tablespoon honey. Seal with the lid.

Cook on high heat, turning once, until tender, three to four hours.

Transfer to a cutting board; cover with foil. Let the turkey rest 15 minutes before slicing.

Pour the broth into a fat separator or remove the grease with a spoon. Strain broth into a small saucepan; heat to a boil.

Taste; adjust seasonings. Keep warm over low heat until ready to serve. Spoon broth over turkey slices.

Slow Cooker Turkey Breast Recipe Ingredients

4 to 6 pounds boneless turkey breast
Coarse salt
Freshly ground pepper
1/4 cup Madeira wine
1 onion, preferably Vidalia, sliced
1 sprig thyme
1 garlic clove
1 tablespoon honey