Air-Fried Turkey Breast with Maple Mustard Glaze

Diets

Gluten free
Paleo

Ingredients

Meat
- 5 lb Turkey breast, whole

Produce
- 1/2 tsp Sage, dried
- 1 tsp Thyme, dried

Condiments
- 2 tbsp Dijon mustard
- 1/4 cup Maple syrup

Baking & Spices
- 1/2 tsp Black pepper, freshly ground
- 1/2 tsp Paprika, smoked
- 1 tsp Salt

Oils & Vinegars
- 2 tsp Olive oil

Dairy
- 1 tbsp Butter

Found on meredithlaurence.com

Description

Chef and Author - QVC. Videos and recipes for building confidence and comfort in the kitchen!

How great that you can cook a turkey breast in your air fryer! That means that you can roast an additional breast if youre having a huge crowd for Thanksgiving, OR if youre having a smaller group, you can air-fry your turkey and leave your oven available for all the side dishes. Youll need to have a large air fryer for this recipe - at least 5 quarts in size. If you have a smaller air fryer, you can try a boneless 3 pound turkey breast and cook it for about 35 - 45 minutes.

Ingredients

2 teaspoons olive oil
5-pound whole turkey breast
1 teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon smoked paprika
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ cup maple syrup
2 tablespoon Dijon mustard
1 tablespoon butter

Directions

Pre heat air fryer to 350ºF.
Brush the olive oil all over the turkey breast.
Combine the thyme, sage, paprika, salt and pepper and rub the outside of the turkey breast with the spice mixture.
Transfer the seasoned turkey breast to the air fryer basket and air-fry at 350ºF for 25 minutes. Turn the turkey breast on its side and air-fry for another 12 minutes. Turn the turkey breast on the opposite side and air-fry for another 12 minutes. The internal temperature of the turkey breast should reach 165ºF when fully cooked.
While the turkey is air-frying, combine the maple syrup, mustard and butter in a small saucepan. When the cooking time is up, return the turkey breast to an upright position and brush the glaze all over the turkey. Air-fry for a final 5 minutes, until the skin is nicely browned and crispy. Let the turkey rest, loosely tented with foil, for at least 5 minutes before slicing and serving.