Rosemary Turkey Breast

Prep time: 2 hours 20 minutes | Cook time: 30 minutes | Serves 6

½ teaspoon dried rosemary

2 minced garlic cloves

2 teaspoons salt

1 teaspoon ground black pepper

¼ cup olive oil

2½ pounds (1.1 kg) turkey breast

¼ cup pure maple syrup

1 tablespoon stone-ground brown mustard

1 tablespoon melted vegan butter

1. Combine the rosemary, garlic, salt, ground black pepper, and olive oil in a large bowl. Stir to mix well.
2. Dunk the turkey breast in the mixture and wrap the bowl in plastic. Refrigerate for 2 hours to marinate.
3. Remove the bowl from the refrigerator and let sit for half an hour before cooking.
4. Spritz the air fryer basket with cooking spray.
5. Remove the turkey from the marinade and place in the basket.
6. Put the air fryer basket on the baking pan and slide into Rack Position 2, select Air Fry, set temperature to 400ºF (205ºC) and set time to 20 minutes.
7. Flip the breast halfway through.
8. When cooking is complete, the breast should be well browned.
9. Meanwhile, combine the remaining ingredients in a small bowl. Stir to mix well.
10. Pour half of the butter mixture over the turkey breast in the oven and air fry for 10 more minutes. Flip the breast and pour the remaining half of butter mixture over halfway through.
11. Transfer the turkey on a plate and slice to serve.