Air Fryer Turkey Breast with Gravy

Prepare to up your dinner game with Air Fryer Turkey Breast with Gravy, a recipe that’s satisfying and no stress. We’ll set out on a culinary adventure to prepare the ideal turkey—one that is flavorful, cooked to perfection, and presented with a velvety, rich gravy.

Ingredients:

1. Two 2 1/4-pound skin-on, boneless turkey breasts
2. 1/4 cup melted unsalted butter
3. 1/4 cup pure maple syrup
4. One teaspoon of ground cumin
5. Grind 1/2 teaspoon of coriander
6. A half-tsp of paprika smoked
7. 1/8 tsp of cinnamon powder
8. One pound of large (approximately four) carrots, sliced into 2-inch chunks
9. 4 celery ribs (approximately 12 ounces), chopped into 2-inch pieces
10. Cut two medium onions (approximately 12 ounces) into six wedges each.
11. Two tablespoons of olive oil
12. Kosher pepper with salt
13. One tablespoon of turkey broth (we used Better Than Bouillon)

Directions:

1. One turkey breast should sit for thirty minutes at room temperature. Combine butter, maple syrup, paprika, coriander, cumin, and cinnamon in a small bowl. Combine oil, 1/2 tsp salt, and 1/2 tsp pepper with the carrots, celery, and onions in a big bowl.
2. Preheat the air fryer to 350°F. First, season the turkey breast with 1/2 tsp pepper and 1 tsp salt. Use about 2 1/2 tablespoons of the butter mixture to brush the entire surface, then secure with kitchen twine. Scatter half of the carrots, celery, and onions around the dish and place it skin side down in the air fryer. Air fry for 30 minutes. Turn the skin side up and air fry for 15 to 20 minutes, or until the internal temperature reaches 165°F. Before slicing, move to a chopping board and give it at least 20 minutes to rest. After the veggies are cooked, transfer the drippings to a 4-cup liquid measuring cup and set it aside.
3. Allow the second turkey breast to come to room temperature in the interim. After the first turkey breast has cooked for the last five minutes, season the second breast with one teaspoon salt and half a teaspoon pepper, brush it with the remaining butter mixture (remelt it in the microwave for a few seconds), and then truss and air-fry the remaining veggies.
4. Add the second batch of cooked veggies to the blender along with the first. Transfer drippings to a measuring cup and remove any excess fat; the drippings should provide a total of 2 to 6 tablespoons. Add enough water to make a total of three cups of liquid. Combine with the base of the bouillon and blend until smooth, adding extra water if necessary. Add 1/4 tsp of salt and pepper for seasoning. Serve with sliced turkey and reheat gravy if necessary.

Recipe By; Tina martinez