Free up precious oven space this Thanksgiving with turkey breasts air-fried to golden perfection. The gravy is similarly hassle-free — blitzed together from the turkey drippings and roasted vegetables. Say hello to a simpler (but just as delicious) Thanksgiving!
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Ingredients
2
2 1/4-lb. boneless skin-on turkey breasts
4Tbsp.
unsalted butter, melted
1Tbsp.
pure maple syrup
1tsp.
ground cumin
1/2tsp.
ground coriander
1/2tsp.
smoked paprika
1/8tsp.
ground cinnamon
1lb.
large carrots (about 4), cut into 2-inch pieces
4
ribs celery (about 12 oz.), cut into 2-inch pieces
2
medium onions (about 12 oz.), each cut into 6 wedges
2Tbsp.
olive oil
Kosher salt and pepper
1Tbsp.
turkey bouillon base (we used Better Than Bouillon)
Directions
Step 1Let 1 turkey breast sit at room temperature 30 minutes. In small bowl, whisk together butter, maple syrup, cumin, coriander, paprika, and cinnamon. In large bowl, toss carrots, celery, and onions with oil and 1/2 teaspoon each salt and pepper.
Step 2Heat air fryer to 350°F. Season first turkey breast with 1 teaspoon salt and 1/2 teaspoon pepper. Brush all over with half of butter mixture (about 2 1/2 tablespoon) and tie with kitchen twine. Place in air fryer, skin side down, and scatter half each of carrots, celery, and onions around; air-fry 30 minutes. Flip skin side up and air-fry until internal temp reaches 165°F, 15 to 20 minutes. Transfer to cutting board and let rest at least 20 minutes before slicing. Transfer cooked vegetables to blender and drippings to 4-cup liquid measuring cup; set aside.
Step 3Meanwhile, let second turkey breast sit at room temperature. In last 5 minutes of cooking first turkey breast, season second breast with 1 teaspoon salt and 1/2 teaspoon pepper, brush with remaining butter mixture (microwave for a few seconds to remelt), and repeat trussing and air-frying with remaining vegetables.
Step 4Transfer second batch of cooked vegetables to blender with first batch. Add drippings to same measuring cup; skim off any fat (you should have 2 to 6 tablespoons drippings total). Add enough water to equal 3 cups liquid total. Add to blender along with bouillon base and puree until smooth, adding more water if needed. Season with 1/4 teaspoon each salt and pepper. Warm gravy if needed and serve with sliced turkey.
NUTRITIONAL INFORMATION: About 519 calories, 24.5 g fat (8.5 g saturated), 164 mg cholesterol, 1,073 mg sodium, 13 g carb, 3 g fiber, 6.5 g sugar (2 g added sugar), 60 g protein
FLAVOR BOOST: To add more oomph to your turkey breast, rub with the seasoning mixture the day before you cook and serve.
At Good Housekeeping, we want to make sure that every recipe we share will work in your kitchen. That's why our team of culinary experts tests each recipe at least three times — and often, several more times after that. During the testing process, we switch up the appliances used (think: gas, electric and induction ranges) as well as the brands of ingredients. Dozens of people taste the dish along the way, helping us to develop the tastiest meals, sides, drinks and desserts.
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