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High Protein Air Fryer Turkey Breast (Garlic Herb)

High Protein Air Fryer Turkey Breast (Garlic Herb) - recipe card
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Juicy, garlicky turkey breast with crispy golden skin, made effortlessly in the air fryer. Packed with 46 grams of protein per serving, it’s the perfect healthy main for any night of the week. The herb rub creates a flavorful crust while the meat stays tender and moist.

Ingredients

Scale
  • 1 bone-in, skin-on turkey breast (about 2.5 lbs / 1.13 kg)
  • 2 tbsp olive oil
  • 4 garlic cloves, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional)
  • 1 lemon, zested and juiced

Instructions

  1. Remove the turkey breast from the refrigerator and let it sit at room temperature for 15 minutes. Pat the skin completely dry with paper towels—this ensures crispy skin. If your air fryer basket is small, you may need to trim any excess skin or bone to fit.
  2. In a small bowl, combine olive oil, minced garlic, rosemary, thyme, oregano, salt, pepper, smoked paprika, cayenne (if using), and lemon zest. Mix into a paste.
  3. Rub the herb mixture all over the turkey breast, including under the skin and on the meat. Be gentle to avoid tearing the skin.
  4. Drizzle lemon juice over the top and let the turkey marinate for 10 minutes while you preheat the air fryer.
  5. Preheat your air fryer to 350°F (175°C) for 5 minutes. Lightly grease the air fryer basket with cooking spray or a little oil to prevent sticking.
  6. Place the turkey breast skin-side up in the air fryer basket. Cook at 350°F (175°C) for 20 minutes.
  7. After 20 minutes, increase the temperature to 400°F (200°C) and cook for an additional 10-15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast. The skin should be golden and crispy.
  8. If the skin is browning too quickly, tent loosely with foil. If the turkey is not browning, you can brush with a little more oil.
  9. Remove the turkey from the air fryer and transfer to a cutting board. Let it rest for 10 minutes before slicing—this allows the juices to redistribute and ensures moist meat.
  10. While the turkey rests, you can make a quick pan sauce by deglazing the air fryer basket with a splash of chicken broth if desired, but it’s optional.
  11. Slice the turkey against the grain into 1/2-inch thick slices. Serve immediately with your favorite sides.

Notes

Storage: Store leftover turkey in an airtight container in the refrigerator for up to 4 days. Freezing: Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator. Reheating: Reheat in the air fryer at 350°F (175°C) for 3-5 minutes, or in a 325°F (165°C) oven until warmed through. Avoid microwaving to prevent drying. This recipe is high in protein (46g per serving). For an extra protein boost, serve with a side of Greek yogurt dip or add a scoop of protein powder to a marinade (though not in this recipe).

Nutrition

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Find it online: https://thehighproteinrecipes.com/high-protein-air-fryer-turkey-breast-garlic-herb/