1/4 teaspoon freshly ground black pepper, plus more to taste
1 (2- to 3-pound) turkey breast, boneless, skin-on
3 tablespoons unsalted butter, melted
1 small sweet potato, cut into 1-inch pieces
3 cups Brussels sprouts, halved
1 small red onion, cut into 1-inch pieces
01Mix ricotta, spinach, 3/4 cup Parmesan, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in medium bowl until combined.
02Halve turkey breast horizontally, keeping one long side attached; open halves like a book. Stuff turkey breast, cut side up, with ricotta mixture leaving a 1/2-inch border. Roll up turkey lengthwise and tie with kitchen twine. Brush skin with butter, and season with salt and pepper, to taste.
03Coat air fryer basket with butter cooking spray and preheat to 350°F. Place turkey breast, skin-side-up, in air fryer basket. Cook, flipping halfway through, until golden brown or until meat thermometer reads 165°F, about 40 minutes.
0420 minutes before turkey is finished cooking, place sweet potatoes, Brussels sprouts and red onion around turkey. Season with salt and pepper. Cook until tender. Transfer turkey to plate to rest for 10 minutes
05Slice turkey. Sprinkle remaining Parmesan over vegetables. Serve and enjoy.