Preheat Air Fryer to 350 degrees.

Remove the turkey breast from the package. Discard any extra juice and pat the turkey breast dry.

Pour the olive oil over the top of the outside of the turkey breast.

Sprinkle the salt and pepper on top.

Next, remove the skins from the two garlic heads.

Place one whole garlic head inside of the turkey.

Chop up the other garlic head into smaller pieces and place the pieces on top of the turkey skin (and under the skin if you wish).

Add the chopped rosemary and squeeze the lemon all over the top of the turkey.

Place the turkey breast in the air fryer.

Cook at 350 degrees for about 30 minutes to 35 minutes.

Flip the turkey breast over, raise the temperature to 375 degrees and cook it for an additional 20 minutes to 25 minutes, depending on the size of your turkey breast.

The turkey breast is ready when it’s a nice golden brown, has crispy skin and the instant-read thermometer reaches an internal temperature of 165 degrees.

After removing the turkey from the air fryer, there will be fat drippings and juice left in the pan; this is what you want for the gravy.

Making The Gravy

You’ll want to heat the pan drippings back up until they start to sizzle and brown a little. You can do this on the stovetop.

Heat a saucepan at medium-high heat, add the fat drippings to the saucepan.

Once they are browned, add the flour in slowly, constantly stirring with a whisk.

Heat for about a minute or until golden brown.

Next, add the turkey broth. Then add the soy sauce, brown sugar, black pepper, and butter. Whisk well.

Continue to cook it until it starts to bubble, stirring consistently. Reduce the heat and simmer for about five minutes, continuing to stir.

Transfer gravy to a gravy boat or serving container.

If gravy is too thick – you can add a little water or more stock. If it is too thin, you can add a little cornstarch. Any leftover gravy can be reheated via stovetop or microwave. Store the gravy in a covered container in the fridge.