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One common criticism of turkey breast is that it is flavorless and overdone. Thanks to this simple recipe for tandoori turkey breast, you can seal in flavor and moisture by following just a few simple steps.
The first step is to get skin-on, bone-in turkey breast because it helps seal in moisture and prevents the outside from drying out due to the high heat of the air fryer.
The turkey will then be marinated in a delectable yogurt, garlic paprika, turmeric, ginger, and cumin sauce in the style of tandoori. This not only keeps the flavor in but also makes the meat incredibly soft. Last but not least, using an air fryer to cook shortens the time required for roasting, resulting in crispy skin without overcooked meat.
A supper out of it? Serve naan, raita, and basmati rice with Turkey Breast.
Ingredients
- 1 split skin-on, bone-in turkey breast (about 1 3/4 lb.)
- 1 1/2 tsp. kosher salt, divided
- 1 c. full-fat plain Greek yogurt
- 2 cloves garlic, minced
- 1 tbsp. sweet paprika
- 2 tsp. ground turmeric
- 2 tsp. minced fresh ginger (from a 1" piece)
- 1 tsp. ground cumin
- Olive oil cooking spray
Steps
Use paper towels to pat the turkey dry before applying 1 teaspoon of salt all over.
Combine yogurt, garlic, paprika, turmeric, ginger, cumin, and the last 1/2 teaspoon of salt in a medium bowl. Cover the turkey with the yogurt mixture. Allow to sit for the next half an hour at room temperature.
Apply cooking spray sparingly to a basket for an air fryer. Put the turkey in the basket. Cook at 350° for 35 to 40 minutes, flipping every ten minutes, or until golden brown and an instant-read thermometer inserted into the thickest part of the breast reads 165°. Wait about 10 minutes before cutting into the turkey.