Air Fryer Turkey Tenderloin
This air fryer turkey tenderloin recipe delivers juicy, perfectly cooked turkey in under 30 minutes with minimal cleanup. A simple spice rub creates a flavorful crust while the air fryer locks in moisture for tender, succulent slices every time.
Equipment
- Air fryer (5 to 6-quart basket-style) - Recommended size for cooking two tenderloins side by side
- Instant-read meat thermometer - Non-negotiable for food safety
- Mixing bowl - Small, for mixing the spice rub
- Paper towels - For drying the turkey
- Tongs - Kitchen tongs for flipping without piercing
- Cutting board
- Chef's knife - Sharp, for slicing
- Cooking spray - For greasing the basket
Ingredients
- 2 turkey breast tenderloins - about 1 to 1.5 lbs or 450 to 680g total
- 2 tablespoons olive oil - 30ml
- 1 teaspoon garlic powder - 5g
- 1 teaspoon smoked paprika - 5g
- 1 teaspoon dried thyme - 5g
- 1/2 teaspoon onion powder - 2.5g
- 1/2 teaspoon black pepper - 2.5g
- 3/4 teaspoon kosher salt - 4g — reduce to 1/2 teaspoon if tenderloins are pre-brined
- cooking spray - for the basket
Instructions
- Remove tenderloins from refrigerator 15-20 minutes before cooking. Check for pre-brine and reduce salt if needed. Rinse and pat completely dry with paper towels.
- Preheat air fryer to 400°F (200°C) for 3-5 minutes. Lightly spray the basket with cooking spray to prevent sticking.
- Mix garlic powder, smoked paprika, dried thyme, onion powder, salt, and pepper in a small bowl. Coat tenderloins with olive oil, then sprinkle with spice mixture and press in gently.
- Place seasoned tenderloins in a single layer in the preheated basket with space between them. Do not overlap for proper air circulation.
- Cook at 400°F (200°C) for 10 minutes. Flip carefully with tongs and cook 10-15 minutes more until internal temperature reaches 165°F (74°C) at the thickest part.
- Remove from air fryer and rest on cutting board for 5-10 minutes. Slice against the grain into 1/2 inch (1.25 cm) pieces and serve immediately.
Notes
- Dry thoroughly: Patting the tenderloins completely dry before seasoning is crucial for browning. Excess moisture creates steam that prevents a golden crust.
- Don't skip preheating: A preheated air fryer ensures immediate browning that seals in juices. Always preheat for at least 3 minutes.
- Check for pre-brined turkey: Many store-bought tenderloins (especially Butterball) contain added salt solution. Reduce kosher salt to 1/2 teaspoon to avoid over-seasoning.
- Use a meat thermometer: Cooking times vary by air fryer model and tenderloin size. A thermometer is the only reliable way to confirm the safe 165°F (74°C) internal temperature.
- Rest before slicing: Allowing the meat to rest for 5-10 minutes lets juices redistribute throughout the tenderloin, keeping every slice moist and flavorful.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months.
- Reheating: Reheat slices in the air fryer at 320°F (160°C) for 3-5 minutes, or microwave with a damp paper towel for steam to prevent dryness.
- Flavor variations: Try lemon pepper, BBQ sauce glaze, Dijon mustard marinade, Italian seasoning, or spicy Cajun rub for easy flavor twists.