Step 1: Prepare the Turkey Marinade

1. In a small bowl, combine olive oil, garlic powder, onion powder, dried thyme, paprika, salt, and black pepper. Mix well to form a marinade.
2. Pat the turkey breast dry with paper towels, then rub the marinade evenly over the entire roast. Let it rest for at least 15 minutes to absorb the flavors.

Step 2: Prepare the Stuffing

1. Preheat a skillet over medium heat and melt the butter. Add the chopped onion and celery, sautéing until softened and fragrant, about 5 minutes.
2. Stir in the sage, rosemary, thyme, black pepper, and salt. Cook for another minute to release the flavors of the herbs.
3. In a large mixing bowl, combine the sautéed vegetables with the cubed bread. Gradually pour in the chicken broth, stirring gently until the bread is moist but not soggy. Adjust the amount of broth as needed.

Step 3: Assemble the Turkey Breast and Stuffing

1. Preheat your air fryer to 350°F (175°C).
2. Place the turkey breast roast in the air fryer basket or tray, ensuring it is centered for even cooking.
3. If your air fryer has a separate rack or compartment, place the stuffing below or around the turkey roast. If space is limited, cook the stuffing in a small oven-safe dish that fits inside the air fryer.

Step 4: Air Fry the Turkey and Stuffing

1. Cook the turkey breast for 40-50 minutes, depending on its size. Use a meat thermometer to check for doneness—the internal temperature should reach 165°F (74°C) at the thickest part.
2. Stir the stuffing halfway through cooking to ensure even heating. If it appears dry, add a splash of chicken broth.
3. For a crispy finish, increase the air fryer temperature to 375°F (190°C) during the last 5 minutes.

Step 5: Rest and Slice the Turkey

1. Remove the turkey breast from the air fryer and let it rest on a cutting board for 10 minutes. This allows the juices to redistribute, keeping the meat tender and moist.
2. Slice the turkey into even portions and serve alongside the stuffing.

Step 6: Garnish and Serve

1. Garnish the turkey and stuffing with freshly chopped parsley. Serve with cranberry sauce on the side for a tangy complement to the savory flavors.