Savor a gourmet duck breast dish with crispy kale and a rich sauce, exquisitely presented on a white plate.

Stovetop~50 minComplexity

Air Fryer Turkey Breast

Name: Air Fryer Turkey Breast
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: american
Ingredients: Turkey breast, bone-in, skin-on, raw; Olive oil; Garlic, raw; 2 teaspoons kosher salt; Rosemary, fresh; Sage, fresh; Thyme, fresh; 1/2 teaspoon freshly ground black pepper; Mustard, Dijon

This Air Fryer Turkey Breast delivers 1g protein and 78 calories per serving — use it as a low-calorie base to stack with higher-protein sides. Quick-preps 6 servings on the stovetop, making it efficient for calorie-controlled cutting phases. Pair with rice and vegetables to build complete meals without excess calories derailing your deficit.

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Ingredients

6 servings

•
Turkey Breast, Bone-In, Skin-On
•
Olive oil(30g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
•
Garlic(120g)
•
2 teaspoons kosher salt
•
Rosemary, Fresh(10g)
•
Sage, Fresh(10g)
•
Thyme, Fresh(5g)
•
1/2 teaspoon freshly ground black pepper
•
Mustard, Dijon(5g)
Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

Instructions

1Remove the turkey breast from the refrigerator and let stand at room temperature for 30 minutes. Pat completely dry with paper towels.
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.
3Rub the herb-mustard mixture all over the turkey breast, coating all sides thoroughly.
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.
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.
6Transfer the cooked turkey to a cutting board, cover loosely with foil, and let rest for at least 15 minutes before carving.
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.
8Divide evenly into 6 airtight containers while still warm. Cool to room temperature, seal, and refrigerate for up to 4 days.

Nutrition — Per Serving

calories

protein

fat

Carbohydrates: 7g
Saturated fat: 0.8g
Sodium: 15 mg
Dietary fiber: 0.8g

6 servings per batch · ~30g each

Macro data sourced from USDA FoodData Central

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Common questions

How much protein does Air Fryer Turkey Breast have per serving?

Each serving contains only 1g of protein with 78 calories, so this is not a protein-forward recipe on its own. You'll want to pair this with a separate protein source to hit your daily macros effectively.

How long does Air Fryer Turkey Breast take to cook?

Quick prep time on the stovetop produces 6 servings per batch, making it efficient for larger meal prep sessions. This batch size allows you to prepare a week's worth of a supporting carb or vegetable component.

Is Air Fryer Turkey Breast good for fat loss?

At 78 calories and minimal protein per serving, this works as a low-calorie filler or side rather than a primary protein source for fat loss. You'll need to combine it with a dedicated protein option like chicken breast or lean ground meat to support your macros.