Trim the rib bones of the turkey breast with a pair of sharp poultry scissors so it sits flat in the air fryer basket. Rub the softened butter over the surface of the turkey breast, making sure to push some under the skin for added moisture and flavor. Combine the dried thyme, 1/2 teaspoon dried sage, salt, and freshly ground black pepper. Sprinkle this seasoning mixture generously over the turkey breast on all sides.

Preheat your air fryer oven to 350˚F using the BAKE function. Once preheated, place the seasoned turkey breast in the air fryer basket with a drip pan beneath and position it on the lowest rack. Roast for about 17 minutes per pound (approximately 1 hour 25 minutes for a 5-pound breast or up to 2¼ hours for an 8-pound breast). If the turkey skin begins to brown too much, loosely tent the turkey with foil to prevent over-browning. I always check the turkey’s temperature towards the end to ensure it’s perfectly cooked and juicy.

While the turkey roasts, combine the cranberries, packed brown sugar, orange juice, 1/2 cup water, apple cider vinegar, 1/2 teaspoon dried sage, Dijon mustard, and fresh thyme sprigs in a medium saucepan. Bring the mixture to a boil, then reduce the heat and simmer for 20 to 25 minutes, stirring occasionally and crushing the cranberries with a spoon as they soften. Once the cranberries are soft, use a wire whisk to beat the mixture until it reaches a paste-like consistency. Whisk in the remaining 1/2 cup water and cook for another 1 to 2 minutes until the glaze is smooth and glossy.

When the turkey breast reaches an internal temperature of 160°F on an instant-read thermometer, generously brush the prepared cranberry glaze onto the turkey skin. Switch the oven to the AIR-FRY function at 350˚F and air-fry the turkey uncovered for 10 to 15 minutes to crisp the skin and set the glaze. I find this final air-fry gives the skin a gorgeous color and a deliciously sticky finish.

Remove the glazed turkey breast from the oven and transfer to a cutting board. Let it rest for 15 minutes so the juices redistribute throughout the meat. Carve the turkey breast into slices and serve with any remaining cranberry glaze and your favorite side dishes. I like to let the turkey rest for the full 15 minutes—it really helps keep the slices moist and flavorful.