Smoked Turkey Roll

The smoked turkey roll on a chopping board with two slices showing the cross-section of the light and dark meat.

Smoked Turkey Roll is a great new way to cook turkey breasts and thighs. It has seasoning both on the outside and on the inside, creating a flavorful and moist turkey main dish. The roll makes for a beautiful presentation at your next gathering.

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 it 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 it 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. 

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A golden brown turkey roll sits on grates in a smoker.
Smoke the turkey until it reaches an internal temperature of 165 degrees F (75 degrees C), about 3 hours.
The raw smoked turkey roll is prepared and tied with the butcher's twine, sitting on a chopping board.
There is a little time in preparing this smoked turkey roll but it is definitely worth the effort as it creates a great looking and tasty main course meat option.
Three slices of the smoked turkey roll are served on a camp plate with a range of roasted vegetables.
The turkey can be served with traditional turkey sides like roast vegetables or green bean casserole.
Raw turkey breast and thighs are sitting on the turkey skin ready to be rolled.
Make sure to place the seasoned turkey in the turkey skin with consideration of achieving a good separation and pattern.
The smoked turkey roll on a chopping board with two slices showing the cross-section of the light and dark meat.
Carful placement of the turkey breast and thigh creates a pleasant cross-section when sliced.

Smoked Turkey Roll Recipe

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The smoked turkey roll on a chopping board with two slices showing the cross-section of the light and dark meat.
Smoked Turkey Roll is a great way to cook a moist turkey breast and thigh with flavorful seasoning both on the outside and inside.
Preparation 20 minutes
Cook 4 hours
Ready in 4 hours 20 minutes
Servings 4 Servings
CourseDinner
InfluenceGlobal
DifficultySeasoned
MethodSmoke

Ingredients

  • 2 turkey breasts
  • 2 turkey thighs
  • 1 tablespoon dessert rub
  • 1 tablespoon meat rub
  • 1 turkey skin

Equipment

  • butcher’s twine
  • smoker

Directions

  • Preheat the smoked to 250 degrees F (120 degrees C) then prepare the turkey while waiting to heat up.
  • Prepare the turkey breast and thighs by removing any skin or fat. Lay the turkey pieces out together. Cut the turkey breast so that it is the same size as the thigh.
  • Sprinkle the turkey with a light dusting of the dessert and meat rubs. Turn the turkey over and repeat on the other side until all of the surfaces are covered.
  • Lay 4 pieces of butches twine out on a cutting board then top with the turkey skin.
  • 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.
  • Sprinkle the tied turkey skin with a light sprinkle of the dessert and meat rubs.
  • Place the turkey roll in the preheated smoker and cook for 3 hours, or until it is 165 degrees F (75 degrees C).
  • Remove the cooked turkey roll and rest for 5 minutes before slicing and serving.

Nutritional Information

Sodium: 806mgCalcium: 55mgVitamin A: 78IUSugar: 1gPotassium: 945mgCholesterol: 211mgCalories: 395kcalTrans Fat: 1gMonounsaturated Fat: 2gPolyunsaturated Fat: 2gSaturated Fat: 1gFat: 7gProtein: 84gIron: 2mg

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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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