Air Fryer Turkey Breast

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  3 lbs Turkey Breast, Bone-In, Skin-On
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 Garlic(6g)
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  2 tsp 2 teaspoons kosher salt
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  2 tsp Rosemary, Fresh
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  2 tsp Sage, Fresh
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  1 tsp Thyme, Fresh
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  0.5 tsp 1/2 teaspoon freshly ground black pepper
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  1 tsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

Instructions

1. 1Remove the turkey breast from the refrigerator and let stand at room temperature for 30 minutes. Pat completely dry with paper towels.
2. 2While the turkey rests, combine the olive oil, minced fresh garlic, fresh rosemary, fresh sage, fresh thyme, and Dijon mustard in a small bowl. Whisk until evenly blended.
3. 3Rub the herb-mustard mixture all over the turkey breast, coating all sides thoroughly.
4. 4Heat a large skillet or Dutch oven over medium-high heat. Once hot, place the turkey breast skin-side down and sear for 5–7 minutes until the skin is golden brown and crispy.
5. 5Flip the turkey breast skin-side up. Reduce heat to medium, cover partially with a lid or foil tent, and cook for 25–35 minutes more, checking internal temperature with an instant-read thermometer inserted into the thickest part without touching bone—cook until it reaches 165°F.
6. 6Transfer the cooked turkey to a cutting board, cover loosely with foil, and let rest for at least 15 minutes before carving.
7. 7Carve by running a sharp knife along both sides of the breastbone, lifting each side away in one large piece. Slice the meat crosswise into portions.
8. 8Divide evenly into 6 airtight containers while still warm. Cool to room temperature, seal, and refrigerate for up to 4 days.