Step 1

Preheat the air fryer to 350℉

Step 2

Combine softened butter with minced garlic, rosemary, thyme, brown sugar, salt, onion powder, black pepper, chili powder, and paprika.

Step 3

Use an upside teaspoon to help loosen the skin from the turkey flesh (it's easiest to go under the paper thin layer under the surface skin).

Step 4

Using your hands, spread about 2/3 of the butter under the skin on the top half of the breast. I like using my hands better than a spatula because you have better control to make sure it spreads as evenly as possible.

Step 5

Flip the turkey over and spread the remaining butter on the other side.

Step 6

STOP HERE for make ahead option - the turkey can be left like this for up to 24 hours. Remove the turkey from the refrigerator 30-45 minutes before cooking then proceed.

Step 7

Flip the turkey back over and brush a thin layer of olive oil over the skin using your hands or a silicone brush. Season the top with salt and pepper (olive oil will help it get crispier than butter because butter is about 18% water).

Step 8

Place turkey in the air fryer skin side down and cook 20 min, flip and cook 20 more min or until the turkey has reached an internal temperature of 165 F. Let rest for 10 minutes before carving.