Air Fryer Rolled Stuffed Turkey Breasts are perfect for small holiday dinners. These juicy spinach-feta stuffed turkey rolls cook in 15 minutes! This recipe includes cooking times and instructions for oven-roasted turkey breast rolls, too.
Add 1 teaspoon olive oil and 2 teaspoons water to a skillet and heat over medium heat. Add spinach leaves and toss and stir until wilted. Remove from heat, cool slightly, then thoroughly squeeze out excess moisture. Set aside in a small bowl.
Add another teaspoon of oil to the skillet. Add shallots and cook for 2 minutes. Add minced garlic and cook for 30 seconds.
Add the shallots, garlic, bread crumbs, feta cheese, thyme, sage, whisked egg white, and salt and pepper to the bowl with the spinach. Toss to combine evenly.
Butterfly the turkey breasts: Lay a breast on a cutting board. Hold the blade of your knife parallel to the board, slice into the thickest portion of the breast. Slice almost all the way through, then unfold so the breast opens like a book, or a butterfly. Cover with a sheet of parchment paper or plastic wrap and pound with a meat mallet until the turkey is about ½ inch thick.
Spread the spinach-feta filling on each of the turkey breasts, leaving a one-inch border.
Starting at the widest end, roll up over the filling. Tie at 2-inch intervals with kitchen twine.
Brush the rolled turkey breasts with a teaspoon of oil and sprinkle both sides with poultry seasoning.
Preheat the air fryer to 375°F. for 3 minutes. Add the turkey rolls and fry for 10 minutes. Remove the basket from the fryer, use tongs to turn the rolls over. Reduce heat to 360°F. and cook for 5 minutes more. Cook time will depend on the size of the turkey breasts. Check with an instant read meat thermometer and remove them when it registers 160°F. Let rest for 5 minutes before serving and temperature will increase to 165°F.
See oven-roasting directions in the Notes below.
Meanwhile, prepare gravy, if using.
Gravy
Melt butter in a small saucepan over medium heat.
Add onion and cook for 2 minutes. Add garlic and cook 30 seconds more.
Stir in flour, salt and pepper and cook one minute, stirring constantly.
Slowly add stock, a little at a time, whisking to prevent lumps.
Simmer over low heat for 5 - 7 minutes until thickened. Add ½ to 1 teaspoon poultry seasoning. Taste and correct the seasoning.
Notes
To oven roast, choose skin-on breasts, if available. If you're using small skinless turkey breasts, after seasoning with poultry seasoning, wrap them in bacon before tying with kitchen twine. Preheat oven to 375°F. Place the turkey rolls on a rack on a baking sheet with sides (or in a roasting pan) and roast for 30 minutes, turning them over part way through. Check the temperature with an instant-read thermometer and continue roasting until the thickest part registers 160°F. Remove from the oven, tent with foil and let them rest for 10 minutes until the temperature has risen to 165°F. If you're using a large turkey breast of 4 to 5 pounds, roasting time will increase to 1 ¼ hours. You will have to increase the filling ingredients by 3 to 4 times.My favourite poultry seasoning mix: ½ teaspoon each of sea salt, pepper, garlic powder and smoked paprika.