Prep The Turkey: Pat dry the turkey breast with paper towels. In a small bowl mix the olive oil with the herbs, paprika, salt and pepper. Using a brush, brush the olive oil mixture over both sides of the turkey breast, generously.
Cook: Preheat the air fryer to 350°F. Place the turkey skin side down and cook for 30 minutes, then turn the breast over with the skin side up, careful not to burn yourself, and cook for another 30 minutes or until the internal temperature is 165°F.
Rest and Carve: Let the turkey breast rest for 10 minutes before slicing.
Make sure the turkey breast fits in your air fryer. Air fryers come in different shapes and sizes. My turkey breast was a bit on the large side so I had to cut off the end of it so it would fit in my air fryer.
Get an instant meat thermometer! Trust me, it will be a life saver! This is the best way to ensure your turkey is cooked properly. Luckily, since we're using an air fryer, we can open the lid and check the temperature often and as soon as it reaches 165°F, you know the turkey is done!
I kept the seasoning super simple and herbaceous, but feel free to play around with other spices/herbs to make this recipe your own!
You can make a compound butter with herbs, garlic and smoked paprika, and spread it under the skin for extra flavor and yumminess.
Leftovers: Store leftovers in an airtight container and refrigerate for up to 5 days.
Freezing: Make sure to let your turkey cool completely before you freeze it! Place individual pieces into freezer bags or an airtight container. If using freezer bags, remove as much air as possible from the bag as you slide the zipper closed. Leftovers will keep in the freezer for up to 3 months.