Turkey Roulade with Leeks, Mushrooms, and Marsala Recipe
This Turkey Roulade with Leeks, Mushrooms, and Marsala is a flavorful and elegant dish perfect for special occasions. A boneless turkey breast is butterflied and stuffed with a savory mixture of sautéed leeks, celery, cremini mushrooms, fresh herbs, and a splash of Marsala wine. The roulade is then air-fried to juicy perfection, offering a deliciously tender and aromatic main course that impresses with both taste and presentation.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Air Frying
- Cuisine: American
Ingredients
Filling
- 2 tablespoons unsalted butter
- 2 leeks, thinly sliced
- 2 ribs celery, finely chopped (about ½ cup)
- 8 ounces cremini mushrooms, finely chopped
- ½ teaspoon dried tarragon
- Salt and freshly ground black pepper, to taste
- ¼ cup Marsala wine
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh sage
Main
- 1 (2- to 2½-pound) boneless turkey breast
- Salt and freshly ground black pepper, to season turkey
- Butcher’s twine, for tying the roulade
Instructions
- Sauté the vegetables: Preheat a large skillet over medium heat. Melt the butter, then add the sliced leeks and chopped celery. Cook until they start to soften, about 8 minutes.
- Add mushrooms and herbs: Stir in the finely chopped mushrooms and dried tarragon. Continue to sauté for about 10 minutes, until the liquid from the mushrooms has evaporated. Season with salt and freshly ground black pepper.
- Deglaze and finish filling: Pour in the Marsala wine and scrape the bottom of the skillet to release any browned bits, deglazing the pan. Remove from heat and stir in the chopped parsley and sage. Adjust seasoning with additional salt if needed. Set the filling aside to cool.
- Butterfly the turkey breast: Place the turkey breast on a cutting board. With a sharp knife parallel to the board, slice into the long side of the breast about one-third from the top without cutting all the way through. Flip the turkey 180 degrees, then slice again one-third from the top on the same side, stopping before fully slicing through. Open the turkey like an accordion to lay it flat. Lightly pound the meat to even thickness.
- Season and fill: Season the flattened turkey breast with salt and freshly ground black pepper. Evenly spread the cooled filling over the surface. Roll the turkey tightly around the filling and secure with butcher’s twine at regular intervals.
- Prepare for air frying: Place the rolled and tied turkey breast onto the rotisserie spit of your air fryer oven. Secure it firmly with rotisserie tongs. Transfer the spit with the turkey to the air fryer oven.
- Cook the roulade: Air-fry at 350˚F (175˚C) for 50 to 60 minutes or until an instant-read thermometer inserted into the center registers 165˚F (74˚C).
- Rest and serve: Remove the turkey roulade from the air fryer and transfer to a cutting board. Loosely tent with foil and let rest for 10 minutes to retain juices. Slice and serve warm.
Notes
- Using fresh herbs like parsley and sage adds a wonderful aromatic flavor to the filling.
- Make sure to not cut all the way through the turkey breast when butterflying to create an even layer for stuffing.
- Letting the roulade rest after cooking allows the juices to redistribute, resulting in a juicier turkey.
- If you don’t have an air fryer oven with rotisserie, you can cook the roulade in a conventional oven at 350˚F for about 1 to 1¼ hours, checking the internal temperature regularly.
- Use a sharp knife for slicing the turkey to maintain clean, presentable slices.
