Air Fried Turkey Breast With Cherry Glaze Recipes

AIR FRYER TURKEY BREAST

Steps:

• Rub 1/2 tablespoon of oil all over the turkey breast. Season both sides with salt and turkey seasoning then rub in the remaining half tablespoon of oil over the skin side.
• Preheat the air fryer 350F and cook skin side down 20 minutes, turn over and cook until the internal temperature is 160F using an instant-read thermometer about 30 to 40 minutes more depending on the size of your breast. Let is rest 10 minutes before carving.

AIR FRIED TURKEY BREAST WITH CHERRY GLAZE

Steps:

• Pre-heat the air fryer to 350ºF.
• Brush the turkey breast all over with the olive oil. Combine the thyme, sage, 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, breast side up, 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 cherry preserves, fresh thyme, soy sauce and pepper in a small bowl. 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,

CHERRY-GLAZED TURKEY WITH DRIED CHERRY-APPLE STUFFING

Steps:

• Heat oven to 325°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray; set aside. Remove and discard neck and giblets from turkey. Rinse turkey inside and out with cold water; pat dry with paper towels. In small bowl, mix sage, salt and pepper; rub into turkey skin.
• In 8-inch skillet, melt butter over medium heat. Add onion; cook 4 to 6 minutes, stirring occasionally, until tender. In large bowl, thoroughly mix cooked onion and remaining stuffing ingredients.
• Turn turkey breast side down. Fill neck cavity lightly with 1 cup of the stuffing (do not pack stuffing because it will expand during roasting). Fasten neck skin of turkey to back with skewer.
• Turn turkey breast side up. Fold wings across back of turkey so tips are touching. Fill body cavity lightly with 3 cups of the stuffing (do not pack stuffing because it will expand during roasting). Place remaining stuffing in baking dish. Cover with foil; refrigerate until ready to bake. Tuck legs under band of skin at tail (if present), or tie together with heavy string.
• On rack in shallow roasting pan, place turkey, breast side up. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
• Cover turkey loosely with foil or roaster cover; roast 3 hours. Meanwhile, in small bowl, mix glaze ingredients; set aside.
• Uncover turkey and place foil-covered baking dish with stuffing in oven. Roast 45 minutes to 1 hour 30 minutes longer, brushing turkey with glaze frequently, until thermometer reads 165°F and drumsticks move easily when lifted or twisted. Thermometer inserted in center of stuffing in turkey should read 165°F. Remove baking dish with stuffing from oven after 40 to 50 minutes of baking time or when thoroughly heated (165°F).
• Place turkey on warm platter; cover with foil to keep warm. Let stand about 15 minutes for easiest carving. Cover and refrigerate any remaining turkey and stuffing separately.

AIR FRYER TURKEY BREAST

Steps:

• Preheat air fryer to 350 degrees F (175 degrees C).
• Place rosemary, chives, garlic, salt, and pepper onto a cutting board. Cut butter into thin slices on top of herbs and seasonings and mash until well blended.
• Pat turkey breast dry and rub with herbed butter on both sides and under the skin.
• Place turkey into the basket of the air fryer, skin-side down, and fry for 20 minutes.
• Turn turkey to skin-side up carefully and continue frying until an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), about 18 minutes more. Transfer to a platter and tent with aluminum foil; allow to rest for 10 minutes. Slice and serve warm.