Step by step

Method

5 steps

1. 1

   Pat a 2–3 lb boneless turkey breast dry (skin-on preferred). Season lightly with kosher salt and black pepper.

2. 2

   In a small saucepan, warm ¼ cup butter with 2 tablespoons lemon juice, 2 tablespoons soy sauce, 2 thinly sliced green onions if using, 1 teaspoon rubbed sage, 1 teaspoon dried thyme, ½–1 teaspoon dried marjoram or oregano, and ¼–½ teaspoon black pepper until the butter melts.

3. 3

   Preheat the air fryer to 350°F. Brush the turkey generously with the herb butter.

4. 4

   Place the breast in the basket skin-side up if it has skin. Air fry, basting every 15–20 minutes with remaining butter, until a thermometer in the thickest part reads 160–165°F. Plan on roughly 20–25 minutes per pound — start checking early so you don't dry it out. A 2 lb breast may be done around 40–50 minutes; a 3 lb closer to 60–70.

5. 5

   Rest tented with foil 10–15 minutes (temp rises a few degrees). Slice and spoon pan juices over the top. You want juicy herbed turkey breast with a browned buttered exterior — not chalky dry slices or a cool undercooked center.