Smoked Turkey Roll is a great new way to cook turkey breast and thigh with seasoning on the outside and on the inside creating a flavorsome yet still moist turkey main.

Many pre-packed turkeys come with both the breast and the thigh, they just need to be unassembled from the pre-prepared cooking mesh. Alternately you can buy a full turkey and butcher down yourself (there are many recipes for the drumsticks and the bones can be used for stock).

Poultry can be a little tricky to smoke so a low temperature is used to slowly bring to up to temperature. Similar to steak it isn’t very forgiving if overcooked. If you have a thermometer that can be used throughout the cooking process this would be advantageous. 

Recipe Directions

1. Prepare the turkey breast and thighs removing any skin, fat, sin, or similar. Lay the turkey pieces out together if the breast is too large, half it is the same size as the thigh.

2. Sprinkle the turkey with a light dusting of the dessert rub then with the meat rub. Turn the turkey over and repeat on the other side the all of the surfaces are covered.

3. Lay 4 pieces of butches twine out on a chopping board then top with the turkey skin.

4. Place the seasoned turkey on the turkey skin with consideration of how it is spaced and how it will look when rolled, cooked, and sliced. Roll the turkey skin then lightly tie to secure so holds its shape.

5. Sprinkle the tied turkey skin with a light sprinkle of the dessert rub and meat rub.

6. Place the turkey roll in the preheated smoker and cook for 3 hours, at this point start testing the internal temperature and monitor until it is 165 degrees F (75 degrees C).

7. Remove the cooked turkey roll and rest for 5 minutes then slice to serve.