Ingredients
Scale
- 2 lb Turkey Breast (boneless or bone-in)
- 2 tablespoons Olive Oil
- 1 teaspoon Dried Sage
- 1 teaspoon Dried Thyme
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Smoked Paprika
- Salt and Black Pepper to taste
- 1 lb Baby Potatoes, halved
- 2 large Carrots, sliced into rounds
- Fresh Rosemary sprigs (for garnish)
Instructions
- Start by patting the turkey breast completely dry with paper towels. Removing excess moisture is the key to achieving that signature crispy skin. In a small bowl, mix the olive oil, sage, thyme, garlic powder, onion powder, paprika, salt, and pepper to create a herb rub. Place your halved baby potatoes and sliced carrots in a separate bowl and toss them with a tablespoon of the herb oil mixture until evenly coated.
- Rub the remaining herb mixture all over the turkey breast, ensuring you get under the skin if possible. Massage the spices into the meat so the flavor penetrates deeply. Let the turkey sit at room temperature for about 10 minutes while you preheat your air fryer to 350°F (175°C). This brief resting period helps the meat cook more evenly.
- Place the seasoned turkey breast in the center of the air fryer basket, skin-side up. Arrange the potatoes and carrots around the edges of the turkey. Slide the basket in and cook for 25 minutes. After 25 minutes, open the basket and toss the vegetables to ensure they brown evenly. Continue cooking for another 15 to 20 minutes, or until the internal temperature of the turkey reaches 165°F (74°C) on a meat thermometer.
- Once the turkey is cooked, carefully remove it from the air fryer and place it on a cutting board. Tent it loosely with aluminum foil and let it rest for at least 10 minutes. Resting allows the juices to redistribute, ensuring the meat stays moist when sliced. Serve the sliced turkey alongside the crispy roasted vegetables and garnish with fresh rosemary.
- Cook Time: 60 minutes