Stuffed Turkey Roulade
The use of fresh herbs is a hallmark of Mediterranean cooking. While dried herbs are convenient and do the job, fresh herbs add color and nuance alongside fresh, clean flavors that you can't get from dried. In this recipe, I use fresh thyme and sage. If you have leftovers of either, use them up in Baked Farro Risotto with Sage and Whole Cornish Hen with Lemon and Herbs.
Instructions
- Preheat the air fryer to 380°F.
- Using a sharp knife, butterfly the turkey breast, and season both sides with salt and pepper and set aside.
- In a small bowl, mix together the goat cheese, thyme, sage, and garlic.
- Spread the cheese mixture over the turkey breast, then roll it up tightly, tucking the ends underneath.
- Place the turkey breast roulade onto a piece of aluminum foil, wrap it up, and place it into the air fryer.
- Bake for 30 minutes. Remove the foil from the turkey breast and brush the top with oil, then continue cooking for another 10 to 15 minutes, or until the outside has browned and the internal temperature reaches 165°F.
- Remove and cut into 1-inch-wide slices and serve with a sprinkle of parsley on top.
PER SERVING: Calories: 397; Total Fat: 18g; Saturated Fat: 6g; Protein: 58g; Total Carbohydrates: 1g; Fiber: 0g; Sugar: 0g; Cholesterol: 133mg