Ninja Foodi Turkey Breast

Ingredients

• 240 ml (1 cup)water
• 1 fresh turkey breast (2.7–3.6 kg / 6–8 lb), thawed or partially thawedfresh turkey breast
• 28 g (2 tablespoons)melted butter
• 5 ml (1 teaspoon)garlic powder
• 5 ml (1 teaspoon)dried basil
• 2.5 ml (½ teaspoon)ground sage
• 2.5 ml (½ teaspoon)salt
• 1.25 ml (¼ teaspoon)pepper
• To taste (optional)fresh rosemary, for garnish

Instructions

1. 1

   Add water and turkey

   Set the roasting rack in the pressure-cooker insert and pour in 240 ml (1 cup) of water. Place the turkey breast on the rack.

2. 2

   Seal the cooker

   Fit the pressure-cooker lid and seal it shut. Close the pressure-release valve.

3. 3

   Pressure cook

   Cook on high pressure for 40 minutes. When the cycle ends, let the pressure release naturally for 10 minutes, then carefully quick-release the remaining pressure.

4. 4

   Butter the turkey

   Carefully open the cooker and brush the turkey breast with the melted butter.

5. 5

   Add the seasonings

   Mix the garlic powder, basil, sage, salt and pepper, then sprinkle the mixture over the buttered turkey.

6. 6

   Air fry the skin

   Fit the air-fryer lid onto the Foodi and air-crisp the turkey at 175°C (350°F) for 8 minutes.

7. 7

   Rest and carve

   When cooking is complete, carefully lift the rack to remove the turkey breast. Leave it to rest for 5 minutes before carving and serving.

What is Ninja Foodi turkey breast?

Turkey breast is a familiar American roast, often served for holiday meals but just as useful for sandwiches and everyday dinners. This version uses a pressure cooker to shorten the cooking process, then an air-fryer lid to brown the outside.

The two-stage method gives you tender meat with a buttery, herb-seasoned surface, without the repeated basting of a conventional roast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 43 calories, 3g protein, 0g carbs, 3g fat.

Turkey is the main source of protein, while the butter contributes most of the fat; the recipe contains no starchy ingredient, so it has little carbohydrate. For a balanced plate, pair a serving with vegetables and a carbohydrate-rich side such as potatoes or bread.

Why use a rack and water?

Rack: Keeping the turkey above the water lets it cook in the pressure cooker without sitting directly in the liquid.

Water: The 240 ml (1 cup) in the insert creates the moist environment needed for pressure cooking. Keep the water in the cooker rather than pouring it over the turkey.

How the seasoning works

Butter: Brushing it over the turkey gives the dried seasonings a surface to cling to and helps them colour during air frying.

Herbs and spices: Garlic powder, basil and sage bring savoury flavour, while salt and pepper round out the coating. Mix them together before sprinkling so they are distributed more evenly.

Getting a crisp finish

Pressure cooking makes the turkey tender, but it does not crisp the skin. The final 8 minutes at 175°C (350°F) under the air-fryer lid is the browning stage.

Keep the butter and seasoning on the outside, and handle the hot cooker and rack carefully when transferring the turkey.

Timing and resting

Pressure cook for 40 minutes, allow a 10-minute natural release, then finish with 8 minutes of air frying. The method also calls for a 5-minute rest before carving.

Resting gives the juices time to settle after cooking, which helps keep the slices moist when you cut into the breast.

Serving ideas

Serve carved slices with roast potatoes, vegetables or other favourite sides for a straightforward turkey dinner. Fresh rosemary makes an optional garnish.

Once cooled and refrigerated, the sliced turkey also works well in sandwiches or salads.

Recipe notes & tips

• Check that the turkey breast fits securely on the rack before starting.
• Mix the dry seasonings thoroughly so each slice gets a balanced coating.
• Brush the butter over the outside just before adding the seasoning.
• Use care when opening the cooker after the pressure release.
• Let the turkey rest for the full 5 minutes before carving.

Variations

• Add thyme: Mix a little dried thyme into the seasonings for another savoury herbal note.
• Use fresh herbs: Add chopped fresh herbs to the butter before brushing it on.
• Change the garnish: Swap the rosemary for another fresh herb you enjoy.
• Make sandwich slices: After resting, carve the turkey into thin slices for sandwiches.
• Serve as a platter: Carve thicker slices and arrange them with your chosen sides.

Common mistakes to avoid

• Skipping the rack: The turkey should sit above the water, so place the roasting rack in the insert first.
• Forgetting the valve: Close the pressure-release valve before starting the pressure-cook cycle.
• Rushing the release: Allow the full 10-minute natural release before quick-releasing the remaining pressure.
• Seasoning unevenly: Mix the spices together first, then sprinkle them over the buttered surface.
• Carving immediately: Rest the turkey for 5 minutes before slicing to help keep it moist.

How to store

Refrigerate leftover turkey in an airtight container within 2 hours and use within 3–4 days. Reheat slices gently until hot, or freeze them in a well-sealed container for longer storage.

Frequently asked questions