Chocolate fudge frosting is simple and creamy. delicious flavor. Use on devil’s food cake that has cooled to experience “death by chocolate.”
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Additional Time: | 1 day 8 hrs 35 mins |
| Total Time: | 1 day 9 hrs 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (3 pound) frozen turkey breast roast
- 2 cups water
- ⅓ cup kosher salt
- ⅓ cup brown sugar
- ground black pepper to taste
- 2 tablespoons butter, or as needed
- 1 pinch seasoned salt, or to taste (such as Texas Roadhouse®)
Instructions
- Thaw frozen turkey breast in the refrigerator for about 24 hours.
- Bring water to a boil and stir in kosher salt, brown sugar, and pepper. Remove brine from heat and let cool completely, about 30 minutes. Remove turkey breast from wrapper and leave netting in place if possible. Place turkey into a container and cover with cooled brine; add more water if necessary to completely cover, stirring to ensure brine is mixed with water. Let turkey brine for 8 hours, or overnight, in the refrigerator.
- Preheat an air fryer to 390 degrees F (200 degrees C) according to manufacturer’s instructions.
- Remove turkey and discard the brine. Pat turkey dry. Rub with butter and coat with seasoned salt and pepper.
- Cook turkey in the preheated air fryer for 15 minutes; turn, remove netting, and season once more. Reduce temperature to 360 degrees F (182 degrees C). Continue to cook for 20 minutes, turning after 15 minutes. Increase temperature to 390 degrees F (200 degrees C), turn, and cook until no longer pink in the center, about 15 minutes more. Remove turkey and let rest for about 5 minutes before cutting and serving.
- Any seasoning that you prefer will work for this.
- Spray turkey with spray butter or spray oil a couple of times during cooking. The spray will also help keep the seasoning on the turkey.
Reviews
Turned out juicy. My fryer is on the smaller side so after the first round when I flipped it over I had to cover it with tinfoil so it wouldn’t burn similar to cooking in an oven. Simple instructions, this will be my go-to again!
I have to watch my sugar and sodium so no brine or brown sugar BUT the time stated and basic “form” of the recipe is spot on!
I didn’t brine the Turkey because I didn’t find this recipe until it was time to cook. I seasoned with Season-all and Kick’n Chicken and used the recipe for time, temp and preparation. I had to add another 10 minutes or so at the end to bring my roast up to temperature, but will definitely make this again. It was crispy and brown on the outside and juicy and tender inside. Perfect!
AWESOME! First I have to confess that I did not take time to brine this. I used this recipe for the instructions on prep and cooking time and method to take a 3 lb turkey breast and roast it in my air fryer for lunch meat. It came out perfectly! I used olive oil to rub the breast and kickn chickn spice mix. Best bird ever! Thanks for this recipe!
I rubbed mine down with olive oil then patted it down with “Memphis Dry Rub.” Turned out really tasty.
This was super moist and so very delicious! My family loved it (even more than our traditional turkey we cooked in the oven)!
Changed some spices around, and the family loved it!!!! Will definitely be making this again!