Air fryer turkey breast with garlic-rosemary compound butter
Preppy Kitchen · ♥ 3K likes · 97.7K views · 8 min video
Read about breast in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
If frozen, thaw the turkey breast completely; split the joined breast down the middle, lay flat and pat dry with paper towels.
Choosing and splitting the turkey breast
- 1 whole bone-in turkey breast
- 2 cloves garlic
Rest the turkey at room temperature about 30 minutes.
- ½ tsp salt
- ¼ tsp black pepper
Cream the butter a little with the back of a spatula or spoon; mix in half a teaspoon of salt, a quarter teaspoon of black pepper, the garlic and rosemary.
Carefully loosen the skin into a pocket without lifting it off as a flap, so it does not shrink and dry the meat in the air fryer.
Spread half the compound butter under the skin by hand in a smooth layer; pin torn skin back with a toothpick if needed.
- ½ tsp salt
Spread the rest of the butter over the skin and sprinkle with the remaining half teaspoon of salt and quarter teaspoon of black pepper.
Flip skin side up and air fry an additional 20 minutes, until the skin is golden and crispy or the internal temperature reaches 160 Fahrenheit.
Remove from the basket at once so it does not dry out; rest 10 minutes, then slice.