Pre-heat a large skillet over medium heat. Melt the butter and sauté the leeks and celery until they just start to soften – about 8 minutes.

Add the mushrooms and tarragon to the skillet and continue to sauté for about 10 minutes, until the liquid has evaporated. Season with salt and freshly ground black pepper.

Add the Marsala wine to the skillet and deglaze the pan by scraping the bottom with a flat spatula to scrape up any brown bits. Remove the skillet from the heat and stir in the parsley and sage Season the vegetables again with salt to taste and set the filling aside to cool.

Double butterfly the turkey breast. To do this, place the turkey breast on a cutting board. Hold your knife parallel to the cutting board and press the palm of your free hand down on the turkey breast. Slice into the long side of the breast a third of the way down from the top of the breast (or two thirds of the way up from the cutting board). Stop before you cut all the way through the turkey. Flip the turkey breast over 180 degrees so that the slice opening is now closer to the cutting board, but still on the same side as your knife. Slice into the turkey breast again with the knife parallel to the cutting board and holding the turkey down with you other hand, again slicing a third of the way down from the top of the breast (or two thirds of the way up from the cutting board). Again, stop before you reach the other side of the breast – don’t cut all the way through. You should now be able to open the slices of turkey like an accordion and lay the turkey breast flat on the cutting board. Pound the turkey lightly to even out the meat.

Season the turkey with salt and freshly ground black pepper and then spoon the filling evenly onto the breast. Roll the breast up around the filling and tie it closed at regular intervals.

Place the stuffed and rolled turkey breast onto the rotisserie spit of your air fryer oven and secure it into place on the spit with the rotisserie tongs. Transfer the turkey to the air fryer oven.

Air-fry at 350˚F for about 50 to 60 minutes, or until an instant read thermometer inserted into the center of the turkey reaches a temperature of 165˚F.

Remove the turkey from the oven and let it rest on a cutting board, loosely tented with foil for ten minutes before slicing and serving.