Directions

1. Stir together butter, rosemary, thyme, garlic, 3/4 teaspoon of the salt, and 1/2 teaspoon of the pepper in a small bowl until combined. Pat turkey breast dry with paper towels. Using your hands, gently loosen skin of turkey breast, and rub butter mixture evenly under skin. Sprinkle skin evenly with 1/4 teaspoon each of the salt and pepper. Place turkey on a wire rack set over a small rimmed baking sheet. Cover and refrigerate at least 8 hours or up to 12 hours.
2. Preheat a large (5-quart or larger) air fryer to 350°F for 10 minutes. Coat air fryer basket with cooking spray. Place turkey breast, skin side up, in prepared basket; coat turkey lightly with cooking spray. Cook until skin is crispy and a thermometer inserted into thickest portion of meat registers 165°F, about 45 minutes. Transfer turkey to a cutting board, and let rest 10 minutes. Reserve drippings in air fryer basket (you'll have about 1/4 cup).
3. While turkey rests, pour drippings from air fryer basket into a medium saucepan. Heat drippings over medium. Whisk in flour; cook, whisking constantly, until thickened and slightly browned, about 2 minutes. Gradually whisk in broth and soy sauce until smooth. Cook over medium, whisking often, until mixture is thickened and comes to a simmer, about 1 minute. Stir in remaining 1/4 teaspoon each salt and pepper. Add more broth to adjust consistency, if desired.
4. Slice turkey against the grain into 1/2-inch-thick slices. Garnish with additional rosemary and thyme, and serve with gravy.