1Tablespoonblack peppercorn, coarsely groundpre-ground peppercorns can be used
2Tablespoons garlic, peeled and minced
4 sprigsthyme, remove and discard the stem
Melt the butter in the microwave or in a small pot over low heat on the stove.
Once melted, add in the sea salt, ground black peppercorn, minced garlic, and thyme. Mix well.
Using a basting brush, brush the butter mix on the top and bottom of the turkey breast
Place the turkey breast in the air fryer.
Set your Air Fryer to 375 ° F for 45 minutes.
At the halfway mark of about 22/23 minutes, gently flip the breast with tongs.
Continue to cook in the air fryer. At about 40 minutes, use an instant read thermometer to check the temperature of the turkey. Put the thermometer into the thickest part of the meat.
The turkey is cooked when the internal temperature reaches 165°F
Once cooked through, remove the turkey to a cutting board. Cover with foil and let it sit for about 15 minutes. This allows the juices to set into the meat.
Slice the turkey against the grain. Serve with your favorite sides.
Note 1: According to Butterball, the turkey should be cooked about 7-10 minutes per pound. The meat will be cooked somewhere between 40-60 minutes. When cooking with bone-in turkey I have found it takes about 5 minutes longer to cook. Note 2: If using salted butter, reduce the amount of Kosher salt to ½ Tablespoon.Leftovers: Leftovers should be stored in the fridge for up to 3 days in a well covered container or storage bag. You can freeze leftovers in a freezer safe bag for up to 3 months.
I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes