This smoked turkey roulade is a beautiful way to bring juicy turkey and savory, herby stuffing to Thanksgiving dinner. I love how neatly it slices, making it easy to serve a special centerpiece without roasting a whole bird.
Why You’ll Love This Smoked Turkey Roulade
Each slice has tender turkey wrapped around a flavorful filling of mushrooms, spinach, herbs, and breadcrumbs. Smoking adds gentle woodsy flavor, while rolling the breast helps it cook evenly and makes a lovely presentation for the holiday table. You can prepare the filling ahead, too, which makes the day feel a little easier.
Smoked Turkey Roulade Ingredients & Substitutions
- 1 boneless turkey breast, about 3 to 4 pounds, butterflied
- 2 tablespoons olive oil, divided
- 8 ounces cremini mushrooms, finely chopped
- 2 cups baby spinach, roughly chopped
- 2 garlic cloves, minced
- 1 cup plain breadcrumbs
- 2 tablespoons chopped fresh parsley
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon chopped fresh sage
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1 teaspoon smoked paprika
- 1/2 cup low-sodium chicken broth
- Kitchen twine, about 5 pieces
- 2 cups mild wood chips, such as apple or cherry, for the smoker
Cremini mushrooms bring a savory, hearty taste, but finely chopped button mushrooms work well, too. If you prefer, use dried herbs in place of fresh herbs, reducing each amount to about one-third. For a gluten-free filling, choose gluten-free breadcrumbs.
Step-by-Step Instructions to Make Smoked Turkey Roulade
1. Prepare the smoker
Preheat your smoker to 275°F. Add the wood chips according to your smoker’s instructions. Apple or cherry wood gives the turkey a gentle, balanced smoke flavor.
2. Cook the filling
Warm 1 tablespoon of olive oil in a skillet over medium heat. Add the mushrooms and cook for 5 to 7 minutes, stirring now and then, until softened and their moisture has cooked off. Stir in the spinach and garlic and cook for another 1 to 2 minutes, until the spinach wilts. Take the skillet off the heat and stir in the breadcrumbs, parsley, thyme, sage, and chicken broth. Let the mixture cool until just warm.
3. Fill and roll the turkey
Lay the butterflied turkey breast flat on a clean work surface. If it is uneven in thickness, cover it with parchment and gently pound the thicker parts until the breast is roughly even. Season the inside with half the salt and pepper. Spread the cooled filling over the turkey, leaving about a 1-inch border around the edges. Starting at a long side, roll the breast into a snug log and secure it with kitchen twine.
4. Season and smoke
Brush the outside with the remaining olive oil. Sprinkle with the remaining salt and pepper and the smoked paprika. Place the roulade seam-side down on the smoker grates. Smoke for about 2 to 3 hours, checking the thickest part with an instant-read thermometer. Cook until it reaches 165°F.
5. Rest and slice
Transfer the roulade to a cutting board and let it rest for 15 minutes. Remove the twine, then slice into rounds with a sharp knife. Spoon any juices over the slices before serving.
Tips for Success
- Butterfly the breast evenly so it rolls easily and cooks at a steady pace.
- Let the filling cool before spreading it over the turkey. A hot filling can make the meat harder to roll.
- Roll the breast snugly, but do not squeeze out the filling. Tie the twine firmly enough to hold its shape.
- Use a thermometer to check the thickest part of the turkey, rather than relying only on cook time.
- Rest the roulade before slicing so the juices settle and the rounds hold together.
Variations of Smoked Turkey Roulade
For a fruitier holiday filling, mix in 1/3 cup chopped dried cranberries. You can also add 1/4 cup finely chopped toasted pecans for a little crunch. For a simpler herb-forward version, leave out the mushrooms and add an extra cup of spinach along with a little more parsley and sage.
Serving Suggestions: What to Pair with Smoked Turkey Roulade
Serve the roulade with classic Thanksgiving sides like mashed potatoes, roasted carrots, green beans, or a bright cranberry sauce. A crisp green salad can balance the rich, smoky flavors, and warm dinner rolls are handy for catching every last bit of juice.
Storage & Reheating Instructions
Cool leftovers, then store them in an airtight container in the refrigerator for up to 3 days. Reheat slices covered in a baking dish with a splash of broth at 300°F until warmed through. You can also freeze sliced roulade in a tightly sealed freezer-safe container for up to 2 months. Thaw it overnight in the refrigerator before reheating.
Memories Made Around the Table
I love the moment a roulade is sliced at the table and its colorful filling appears in every round. It feels festive without being fussy, and it gives everyone a little of the smoky turkey and savory stuffing in each serving. That simple shared platter is exactly what I want from a Thanksgiving dinner.
FAQs
Can I prepare smoked turkey roulade ahead of time?
Yes. You can cook and cool the filling a day ahead. You can also roll and tie the turkey up to a day in advance, then cover and refrigerate it until you are ready to smoke. Keep it chilled until cooking.
How do I know when the roulade is done?
Check the thickest part of the turkey with an instant-read thermometer. It is ready when it reaches 165°F. The time can vary depending on the size and shape of the roulade and how steadily your smoker holds its temperature.
Can I make this recipe without a smoker?
Yes. Roast the prepared roulade on a rack in a 350°F oven until the thickest part reaches 165°F. It will not have the same wood-smoked flavor, but the filling and presentation will still be delicious.
How should I slice a turkey roulade neatly?
Let it rest for 15 minutes, remove all the twine, and use a sharp carving knife. Slice gently into rounds about 1/2 to 3/4 inch thick.
Final Thoughts
This smoked turkey roulade brings the comfort of a Thanksgiving turkey dinner together with a savory filling and a touch of smoke. Prepare it for a holiday centerpiece, slice it at the table, and save any leftovers for a delicious next-day meal.
Smoked Turkey Roulade
Equipment
- 1 Smoker
- 1 Skillet
- 1 Instant-read thermometer
- 1 Kitchen twine
- 1 Sharp knife
Ingredients
- 1 boneless turkey breast about 3 to 4 pounds, butterflied
- 2 tablespoons olive oil divided
- 8 ounces cremini mushrooms finely chopped
- 2 cups baby spinach roughly chopped
- 2 cloves garlic minced
- 1 cup plain breadcrumbs
- 2 tablespoons fresh parsley chopped
- 1 teaspoon fresh thyme leaves chopped
- 1 teaspoon fresh sage chopped
- 1 teaspoon kosher salt divided
- 0.5 teaspoon black pepper divided
- 1 teaspoon smoked paprika
- 0.5 cup low-sodium chicken broth
- 5 pieces kitchen twine about 5 pieces
- 2 cups mild wood chips such as apple or cherry, for the smoker
Instructions
- Preheat the smoker to 275°F. Add the wood chips according to the smoker’s instructions.
- Warm 1 tablespoon of olive oil in a skillet over medium heat. Add the mushrooms and cook for 5 to 7 minutes, stirring occasionally, until softened and their moisture has cooked off. Stir in the spinach and garlic and cook for another 1 to 2 minutes, until the spinach wilts. Remove the skillet from the heat and stir in the breadcrumbs, parsley, thyme, sage, and chicken broth. Let the mixture cool until just warm.
- Lay the butterflied turkey breast flat on a clean work surface. If it is uneven in thickness, cover it with parchment and gently pound the thicker parts until the breast is roughly even. Season the inside with half the salt and pepper. Spread the cooled filling over the turkey, leaving about a 1-inch border around the edges. Starting at a long side, roll the breast into a snug log and secure it with kitchen twine.
- Brush the outside with the remaining olive oil. Sprinkle with the remaining salt and pepper and the smoked paprika. Place the roulade seam-side down on the smoker grates. Smoke for about 2 to 3 hours, checking the thickest part with an instant-read thermometer. Cook until it reaches 165°F.
- Transfer the roulade to a cutting board and let it rest for 15 minutes. Remove the twine, then slice into rounds with a sharp knife. Spoon any juices over the slices before serving.