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Not too long ago I shared how to use my Instant Pot to cook a turkey for Thanksgiving! That recipe is amazing if you haven’t tried it! Well, it got me to thinking about all my Air Fryer readers. There are many of us who prefer low carb dishes. So, I decided to put my Air Fryer to the test and come up with a recipe you’re sure to enjoy. I hope you enjoy Air Fryer Rosemary Turkey Breast with Maple Mustard Glaze as much as we do.

The flavors of the turkey and spices made in the air fryer are just amazing. I have said over and again that everything that is fixed in the air fryer is just so much better! This recipe did not disappoint! I paired this recipe with my Paleo Apple and Cranberry Sausage Stuffing that I recently shared on my other site, Cooking Whiz Cafe. You can’t go wrong pairing these two together!  

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Rosemary Turkey Breast with Maple Mustard Glaze

Serves – 4 to 6

Ingredients

  • 2.5 lbs. of Turkey Breast Loin
  • ¼ cup of Olive Oil
  • 2 cloves of Garlic, grated or finely minced
  • 2 teaspoon of chopped fresh Rosemary (or use ½ teaspoon of dried Rosemary)
  • 2 teaspoon of Salt
  • 1 teaspoon of crushed Pepper
  • ¼ cup of Maple Syrup
  • 1 tablespoon of stone ground brown Mustard
  • 1 tablespoon of Butter

Instructions

  1. In a small bowl, mix together olive oil, grated garlic, chopped rosemary, salt and pepper.                                                                                                                 
  2. Spread the oil-herb seasoning evenly on both sides of the turkey breast loins. Cover and let it sit in the fridge, anywhere from 2 hours to overnight.                      
  3. Take it out from the fridge half an hour before cooking.
  4. Place it on a greased air fryer basket and air fry it at 400 F for 20 minutes.               
  5. While the loins are in the fryer, melt a tablespoon of butter in a microwave safe bowl.
  6. Add maple syrup and stone ground brown mustard to it and mix well.
  7. Generously slather the maple-mustard glaze on the cooked turkey breast loins.
  8. Return the fryer basket to the fryer and cook for another 10 minutes at 400 F    
  9. Let it rest for 5 to 10 minutes before slicing.
  10. Slice against the grain and serve warm with dinner rolls, and/or roasted potato, and/or steamed vegetables, and/or salads.                                                        

Notes

  1. This recipe can also be done with chicken breast halves.
  2. Instead of the grainy stone ground mustard, you can use Dijon mustard too.
  3. Honey can be substituted for maple syrup.
  4. It tastes best with fresh herb but dries ones can be used in a pinch.
  5. Substitute rosemary for any herb of choice.

Don’t Forget to Print Out The Recipe! 

Air Fryer Rosemary Turkey Breast with Maple Mustard Glaze

 

Ingredients

  • 2.5 lbs. of Turkey Breast Loin
  • 1 /4cup of Olive Oil
  • 2 cloves of Garlic, grated or finely minced
  • 2 teaspoon of chopped fresh Rosemary (or use 1/2 teaspoon of dried Rosemary)
  • 2 teaspoon of Salt
  • 1 teaspoon of crushed Pepper
  • 1 /4cup of Maple Syrup
  • 1 tablespoon of stone ground brown Mustard
  • 1 tablespoon of Butter

Instructions

  1. In a small bowl, mix together olive oil, grated garlic, chopped rosemary, salt and pepper.
  2. Spread the oil-herb seasoning evenly on both sides of the turkey breast loins. Cover and let it sit in the fridge, anywhere from 2 hours to overnight.
  3. Take it out from the fridge half an hour before cooking.
  4. Place it on a greased air fryer basket and air fry it at 400 F for 20 minutes.
  5. While the loins are in the fryer, melt a tablespoon of butter in a microwave safe bowl.
  6. Add maple syrup and stone ground brown mustard to it and mix well.
  7. Generously slather the maple-mustard glaze on the cooked turkey breast loins.
  8. Return the fryer basket to the fryer and cook for another 10 minutes at 400 F
  9. Let it rest for 5 to 10 minutes before slicing.
  10. Slice against the grain and serve warm with dinner rolls, and/or roasted potato, and/or steamed vegetables, and/or salads.

by

Recipe Notes

  1. This recipe can also be done with chicken breast halves.
  2. Instead of the grainy stone ground mustard, you can use Dijon mustard too.
  3. Honey can be substituted for maple syrup.
  4. It tastes best with fresh herb but dries ones can be used in a pinch.
  5. Substitute rosemary for any herb of choice.

In Awe, 

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