Smoked Turkey with Stuffing

The smoked turkey roll with a slice cut off exposing the stuffing inside.

This preparation of a Smoked Turkey Breast with Stuffing creates a moist yet flavorful dinner. It is an elegant presentation perfect for a holiday meal or for a weekday dinner. The main and side dish is literally wrapped into one meal.

A melding of the old-fashioned stuffed whole turkeys and the modern turkey breast with the stuffing on the side, this version combines the best of both worlds. It is a traditional style of stuffing wrapped in turkey, then smoked.

The sweet smoke combines with the earthy stuffing to enhance yet not overpower the turkey breast. The stuffing also keeps the turkey breast moist during the smoking process. The entire meal is cooked through to a safe temperature and evenly cooked.

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A full stuffed turkey breast starting to get a golden brown while cooking in the smoker.
The turkey is smoked straight on the rack with mild woods of hickory and apple.
A raw stuffed turkey breast is sitting in the smoker on a rack ready to cook.
Don’t worry if a small amount of filling tries to escape. The hearty stuffing adds both flavor and moisture during the smoking process.
Two slices of Turkey Breast with Stuffing with traditional sides on a camp plate.
Serve your turkey breast with stuffing with traditional sides.
The stuffed turkey breast is being sliced on a chopping board in preparation to serve.
After resting cut the turkey breast in even slices to serve.
The smoked turkey roll with a slice cut off exposing the stuffing inside.
When cooked, the smoked turkey holds together well keeping the traditional stuffing inside creating a clean slice.

Smoked Turkey with Stuffing Recipe

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The smoked turkey roll with a slice cut off exposing the stuffing inside.
This preparation of a Smoked Turkey Breast with Stuffing creates a moist yet flavorful dinner.
Preparation 20 minutes
Cook 4 hours
Ready in 4 hours 20 minutes
Servings 4 Servings
CourseDinner
InfluenceGlobal
DifficultySeasoned
MethodSmoke

Ingredients

Stuffing

  • 6 slices white bread
  • 1/2 onion finely diced
  • 1 small carrot finely diced
  • 1 rib celery finely diced
  • 1 teaspoon dried sage
  • salt and pepper to taste
  • 1 egg
  • water as needed
  • 1 large turkey breast
  • herb rub to taste

Equipment

  • bowl
  • butcher’s twine

Directions

Stuffing

  • In a bowl break up all the bread into small pieces. Add the onions, carrots, celery, sage, salt, and pepper.
  • Mix together the egg and 1 tablespoon of water. Pour onto the bread mixture. Using your hands or a wooden spoon combine well so the bread further breaks up and absorbs the moisture. If still dry add additional water a tablespoon at a time until moist but not runny.

Turkey Roll

  • Preheat the smoker to 225 degrees F (107 degrees C); add a chunk of hickory and apple wood.
  • Prepare the turkey breast by removing any skin or fat. Taking a knife, start cutting the breast in half, but don’t go all the way through (thus butterflying the turkey breast to create a larger, flatter piece of meat).
  • Layout 5 pieces of string evenly on a chopping board then place the turkey evenly over it. 
  • Place the stuffing evenly across the center of the turkey. Gently roll the turkey making sure not to push too hard otherwise the stuffing will be squeezed out. 
  • Starting at one end, gently tie the twine around the turkey breast. The twine is just to help the meat hold its shape and does not need to be very tight.
  • Sprinkle the turkey breast with the herb rub.
  • Add the turkey roll to the preheated smoker and cook for 3 hours. The turkey is ready when it is at 165 degrees F (74 degrees C).
  • Rest for 5 minutes before slicing and serving.

Nutritional Information

Calories: 328kcalCarbohydrates: 22gProtein: 47gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 146mgSodium: 614mgPotassium: 621mgFiber: 2gSugar: 3gVitamin A: 2247IUVitamin C: 2mgCalcium: 129mgIron: 3mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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