Air Fryer Stuffed Turkey Breast “Roll” with Bacon, Spinach/Kale, & Parmesan
Based on two (1.5 pound) deboned turkey breasts.
If not using bacon, replace with 2 Tablespoons oil or butter.
Try to keep the skin-on turkey because it keeps the meat moist during cooking. Make sure to have a kitchen thermometer on hand to check temperature to ensure it’s cooked. See the great step-by-step photos in the write-up above recipe.
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2-1.5 lb. (680g) deboned turkey breasts
salt, to taste
black pepper, to taste
4slicesbacon, cut into bite sized pieces
2cups(480ml)chopped fresh kale or spinach(if frozen use 1 cup, thawed, then squeeze out water)
1/2teaspoon(2.5ml)dried thyme, oregano or rosemary (or 1/2 Tablespoon fresh)
1/4teaspoon(1.25ml)dried sage or 1/2 tablespoon fresh chopped
Heat pan add bacon and cook until bacon starts to become crispy. Add onion, garlic and mushrooms. Cook until mushrooms shrink and release moisture.
Add kale/spinach and cook until softened. Add dried herbs, salt and pepper and stir. Remove pan from heat.
Stir in cheese and set filling aside.
Prepare the turkey:
Place plastic wrap on top of each turkey breast and pound thinner into an even thickness, about 1/2-inch thick.
Place the turkey breast skin side down. Lay the filling on top of turkey breast. Fold one edge of turkey breast over. Tie turkey breasts.
Season top of tied breasts with additional salt and pepper. Coat air fryer basket with oil and then place the turkey skin-side down in the basket.
Air Fry at 360°F for 20 minutes. Flip the turkey breast to be skin-side up and Air Fry again for 10-20 minutes or until internal temperature of turkey reaches 165°F the thickest part. Allow to rest for 5 minutes and then slice and serve.