Air Fryer Rolled Stuffed Turkey Breasts

Ingredients

• 113 g (4 oz)fresh baby spinach leaves
• 2 tsp, dividedolive oil
• 2 tbspshallots, finely chopped
• 1 clovegarlic, finely minced
• 38 g (¼ cup)crumbled feta cheese
• 1 tbspbreadcrumbs, gluten-free if necessary
• ½ tsp dried or 1½ tsp freshthyme
• ½ tsp dried or 1½ tsp freshsage
• ¼ tspsea salt
• ¼ tspfreshly ground pepper
• 1 largeegg white, beaten
• 2 × 170 g (6 oz)turkey breasts
• 2 tspolive oil
• 2 tsppoultry seasoning
• 2 tbsponion, finely minced
• 1 clovegarlic, finely minced
• 2 tbspbutter
• 2 tbspflour, gluten-free if necessary
• ½ tspsea salt
• ¼ tsppepper
• 240 ml (1 cup)chicken broth or stock
• ½ tsp, or more to tastepoultry seasoning

Instructions

1. 1

   Wilt the spinach

   Heat 1 teaspoon of the olive oil and 2 teaspoons of water in a frying pan over medium heat. Add the spinach and toss it until wilted. Take the pan off the heat, let the spinach cool slightly, then squeeze out the excess moisture thoroughly and place it in a small bowl.

2. 2

   Cook the aromatics

   Add the remaining teaspoon of oil to the pan. Cook the shallots for 2 minutes, then add the minced garlic and cook for 30 seconds.

3. 3

   Mix the filling

   Add the shallots, garlic, breadcrumbs, feta, thyme, sage, beaten egg white, salt and pepper to the spinach. Toss until evenly combined.

4. 4

   Butterfly the turkey

   Place a turkey breast on a chopping board and hold a knife parallel to the board. Slice into the thickest part, nearly cutting through, then open the breast like a book. Cover with baking paper or cling film and pound with a meat mallet until about 1.3 cm (½ inch) thick.

5. 5

   Spread the filling

   Divide the spinach and feta mixture between the turkey breasts, spreading it over each one while leaving a 2.5 cm (1 inch) border.

6. 6

   Roll and tie

   Starting at the widest end, roll each breast over the filling. Tie the rolls with kitchen string at 5 cm (2 inch) intervals.

7. 7

   Season the rolls

   Brush the rolled turkey breasts with 1 teaspoon of olive oil and sprinkle both sides with the poultry seasoning.

8. 8

   Air-fry the turkey

   Preheat the air fryer to 190°C (375°F) for 3 minutes. Add the turkey rolls and cook for 10 minutes, then remove the basket and turn them with tongs. Reduce the temperature to 182°C (360°F) and cook for 5 minutes more. Cooking time depends on the size of the breasts, so check with an instant-read thermometer and remove the rolls when they reach 71°C (160°F). Rest for 5 minutes; the temperature will rise to 74°C (165°F).

9. 9

   Make the gravy

   Meanwhile, if making gravy, melt the butter in a small saucepan over medium heat. Add the onion and cook for 2 minutes, then add the garlic and cook for 30 seconds.

10. 10

    Thicken the gravy

    Stir in the flour, salt and pepper and cook for 1 minute, stirring constantly. Gradually whisk in the stock, adding it a little at a time to prevent lumps. Simmer over low heat for 5–7 minutes until thickened, then add ½–1 teaspoon of poultry seasoning. Taste and adjust the seasoning.

What are stuffed turkey rolls?

These are turkey breasts opened flat, filled, rolled and tied before cooking. The approach is similar to a small stuffed roast, but the individual rolls suit a dinner for two.

This version pairs spinach and feta with shallots, garlic and herbs for a savoury filling. Air-frying the compact rolls gives a holiday-style main without preparing a whole bird.

Nutrition and macros by portion

The nutrition label shows one serving as written: 432 calories, 21g protein, 35g carbs, 27g fat.

The turkey and egg white provide protein, while the breadcrumbs and flour contribute carbohydrates. Feta, olive oil and butter supply much of the fat, particularly if you serve the gravy. Balance the plate with a generous portion of vegetables alongside the turkey.

Keep the filling dry

Spinach moisture: Cook the leaves until wilted, then squeeze them thoroughly after they cool. Removing excess water helps the filling stay together rather than making the turkey soggy.

Feta and crumbs: Feta brings saltiness and a creamy texture, while the breadcrumbs and beaten egg white help bind the mixture. Use gluten-free versions of the breadcrumbs and flour if needed.

Butterfly for even rolling

Cut carefully: Keep the knife parallel to the board and stop just short of cutting all the way through. Opening the breast like a book creates a broader surface for the filling.

Even thickness: Cover the meat before pounding, and work towards an even thickness of about 1.3 cm (½ inch). Leave the border around the filling so it is less likely to spill out as you roll.

Tie and check the turkey

Kitchen string: Tie the rolls at regular 5 cm (2 inch) intervals to help them hold their shape during cooking. Turn them with tongs so both sides cook in the air fryer.

Doneness: The recipe starts at 190°C (375°F) and lowers the air fryer to 182°C (360°F) for the final 5 minutes. Use an instant-read thermometer rather than relying on time alone; rest the rolls for 5 minutes after they reach 71°C (160°F).

Make the optional gravy

A smooth start: Cook the onion and garlic in butter, then stir in the flour and seasoning for 1 minute. Add the stock gradually while whisking to help prevent lumps.

Finish gently: Simmer the gravy over low heat for 5–7 minutes, until thickened, then season with poultry seasoning to taste. Make it while the turkey cooks, as the method suggests.

What to serve alongside

Serve the sliced rolls with roast potatoes, mashed potatoes or another hearty side, along with a green vegetable such as green beans. The gravy can be spooned over the turkey and potatoes.

For a lighter-feeling plate, add extra vegetables and serve a smaller helping of potatoes or other starchy sides.

Recipe notes & tips

• Squeeze the cooked spinach well so the filling is not watery.
• Pound the turkey between baking paper or cling film to keep pieces from scattering.
• Leave the border around the filling clear to make rolling easier.
• Tie the rolls at even intervals so they hold their shape.
• Check the thickest part of each roll with an instant-read thermometer.
• Let the turkey rest for 5 minutes before serving.

Variations

• Use fresh herbs: Substitute 1½ teaspoons each of fresh thyme and sage for the dried herbs.
• Choose gluten-free flour: Use gluten-free flour and breadcrumbs where necessary, as listed in the ingredients.
• Adjust the herbs: Add more poultry seasoning to the gravy a little at a time, tasting as you go.
• Serve without gravy: Slice the rested rolls and serve them with the spinach and feta filling as they are.
• Add a vegetable side: Pair the rolls with green beans or another cooked vegetable for a fuller plate.

Common mistakes to avoid

• Leaving spinach wet: Squeeze out the excess moisture thoroughly before mixing the filling.
• Cutting all the way through: Stop just before the knife reaches the other side so the breast opens as one piece.
• Overfilling the turkey: Leave a 2.5 cm (1 inch) border to reduce filling escaping as you roll.
• Skipping the kitchen string: Tie the rolls at 5 cm (2 inch) intervals so they stay together during cooking.
• Relying only on the timer: Check the centre with an instant-read thermometer because breast sizes can vary.
• Adding all the stock at once: Whisk it in gradually to help keep the gravy smooth.

How to store

Refrigerate leftover turkey and gravy in separate airtight containers and use within 3–4 days. Reheat the turkey until steaming hot throughout, taking care not to overcook it; warm the gravy gently in a saucepan, stirring as it heats.

Frequently asked questions