I love serving a smoked turkey roulade when Thanksgiving calls for something a little different from a whole bird. Tender turkey wrapped around savory herb stuffing picks up a gentle smoky flavor and makes a beautiful centerpiece that is easy to slice.
Why You’ll Love This Smoked Turkey Roulade
This roulade has the festive flavors of Thanksgiving in a manageable, easy-to-serve shape. The herb stuffing brings savory notes to every slice, while smoking the turkey adds a mellow wood-fired aroma. You can prepare the filling ahead, then roll and smoke the turkey on the day of your meal.
Smoked Turkey Roulade Ingredients & Substitutions
- 3 pounds boneless, skinless turkey breast, butterflied into an even rectangle
- 1 tablespoon olive oil
- 1 cup finely diced yellow onion
- 1 cup finely diced celery
- 2 cups plain dry breadcrumbs
- 1/2 cup low-sodium chicken broth, plus more as needed
- 2 tablespoons chopped fresh sage
- 1 tablespoon chopped fresh thyme leaves
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt, divided
- 1 tablespoon softened butter
- Kitchen twine
- Fruitwood or mild hardwood pellets or chips, for smoking
Use turkey broth in place of chicken broth if you prefer. Dried sage and thyme work in a pinch, use about 2 teaspoons of each. If your turkey breast is not butterflied, ask your butcher to open it into an even sheet, or carefully butterfly it at home.
Step-by-Step Instructions to Make Smoked Turkey Roulade
1. Make the herb stuffing
Heat the olive oil in a skillet over medium heat. Add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until tender. Stir in the breadcrumbs, broth, sage, thyme, black pepper, and half the salt. The mixture should hold together when pressed but not feel wet. Add a splash more broth if needed, then let the stuffing cool completely.
2. Prepare and fill the turkey
Pat the turkey breast dry and lay it flat on a cutting board. Cover it with parchment and gently pound thicker areas until the meat is an even thickness, about 1/2 inch. Season the inside with the remaining salt, then spread the cooled stuffing evenly over the turkey, leaving a 1-inch border around the edges.
3. Roll and tie
Starting at a long edge, roll the turkey up snugly around the stuffing. Position the seam underneath and tie the roulade with kitchen twine every 1 1/2 to 2 inches. Rub the outside with softened butter.
4. Heat the smoker
Preheat your smoker to 275°F. Add fruitwood or another mild hardwood for a balanced smoky flavor. Set a drip pan underneath the cooking grate if your smoker tends to run hot or collect drippings.
5. Smoke until cooked through
Place the roulade seam side down on the grate. Smoke until the thickest part of the turkey and the center of the stuffing both reach 165°F, usually about 1 1/2 to 2 hours depending on the thickness of the roll and your smoker. Use an instant-read thermometer rather than relying on time alone.
6. 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. Serve warm with any pan juices or gravy.
Tips for Success
- Make the turkey an even thickness so it cooks at a steady pace.
- Cool the stuffing before spreading it over the raw turkey, and keep the filling layer even.
- Roll snugly without squeezing out the filling, then tie the roulade at regular intervals.
- Check the temperature in more than one spot, including the center of the stuffing.
- Choose a mild wood so the smoke complements the herbs instead of overwhelming the turkey.
Variations of Smoked Turkey Roulade
- Add dried cranberries: Fold 1/3 cup chopped dried cranberries into the cooled stuffing for a sweet-tart Thanksgiving touch.
- Try pecans: Add 1/3 cup finely chopped toasted pecans for crunch.
- Use a different herb blend: Swap the sage and thyme for rosemary and parsley, or use a mix of your favorite fresh herbs.
- Bring in a little cheese: Sprinkle 1/2 cup shredded Swiss or provolone over the turkey before adding the stuffing.
Serving Suggestions: What to Pair with Smoked Turkey Roulade
Serve slices with mashed potatoes, roasted carrots, green beans, or a crisp fall salad. For a classic Thanksgiving plate, add cranberry sauce and gravy, then round out the table with warm rolls and your favorite seasonal sides.
Storage & Reheating Instructions
Refrigerate leftover roulade in an airtight container within 2 hours of cooking and enjoy within 3 to 4 days. Reheat covered in a baking dish with a spoonful of broth at 325°F until warmed through. You can also microwave individual slices in short intervals. Freeze tightly wrapped portions for up to 2 months, then thaw overnight in the refrigerator before reheating.
Memories Made Around the Table
I love the moment a roulade is sliced at the table and everyone gets a peek at the herb stuffing inside. It has the familiar comfort of a Thanksgiving turkey dinner, but the neat slices make serving feel relaxed, even when the table is full and everyone is ready to eat.
FAQs
Can I prepare smoked turkey roulade ahead of time?
Yes. You can make and cool the stuffing a day ahead. You can also roll and tie the turkey up to one day ahead, then cover it and refrigerate it. Smoke it soon after taking it out of the refrigerator, and use a thermometer to confirm it reaches 165°F.
What wood is best for smoking turkey roulade?
Apple, cherry, or another mild fruitwood adds gentle smoke that pairs well with turkey and herbs. Oak is another good option if you prefer a slightly more pronounced smoke flavor.
How do I keep the roulade from falling apart?
Leave a border around the filling, roll the turkey snugly, and tie it securely at regular intervals. Let it rest after cooking before removing the twine and slicing.
Can I cook this without a smoker?
Yes. Roast it on a rack in a 350°F oven until the thickest part of the turkey and the center of the stuffing reach 165°F. The flavor will be less smoky, but the roulade will still be tender and savory.
Final Thoughts
This smoked turkey roulade is a flavorful Thanksgiving centerpiece with the familiar comfort of herb stuffing and the added character of gentle smoke. Prepare the filling ahead, watch the thermometer, and slice it after a short rest for a festive main that is easy to share.
Smoked Turkey Roulade
Equipment
- 1 Smoker
- 1 Skillet
- 1 Instant-read thermometer
- 1 Kitchen twine
- 1 Sharp knife
Ingredients
Turkey
- 3 pounds boneless, skinless turkey breast butterflied into an even rectangle
- 1 tablespoon olive oil
- 1 teaspoon kosher salt divided
- 1 tablespoon butter softened
Herb Stuffing
- 1 cup yellow onion finely diced
- 1 cup celery finely diced
- 2 cups plain dry breadcrumbs
- 0.5 cup low-sodium chicken broth plus more as needed
- 2 tablespoons fresh sage chopped
- 1 tablespoon fresh thyme leaves chopped
- 0.5 teaspoon black pepper
For Smoking
- fruitwood or mild hardwood pellets or chips for smoking
Instructions
Make the herb stuffing
- Heat the olive oil in a skillet over medium heat. Add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until tender. Stir in the breadcrumbs, broth, sage, thyme, black pepper, and half the salt. The mixture should hold together when pressed but not feel wet. Add a splash more broth if needed, then let the stuffing cool completely.
Prepare and fill the turkey
- Pat the turkey breast dry and lay it flat on a cutting board. Cover it with parchment and gently pound thicker areas until the meat is an even thickness, about 1/2 inch. Season the inside with the remaining salt, then spread the cooled stuffing evenly over the turkey, leaving a 1-inch border around the edges.
Roll and tie
- Starting at a long edge, roll the turkey up snugly around the stuffing. Position the seam underneath and tie the roulade with kitchen twine every 1 1/2 to 2 inches. Rub the outside with softened butter.
Heat the smoker
- Preheat your smoker to 275°F. Add fruitwood or another mild hardwood for a balanced smoky flavor. Set a drip pan underneath the cooking grate if your smoker tends to run hot or collect drippings.
Smoke until cooked through
- Place the roulade seam side down on the grate. Smoke until the thickest part of the turkey and the center of the stuffing both reach 165°F, usually about 1 1/2 to 2 hours depending on the thickness of the roll and your smoker. Use an instant-read thermometer rather than relying on time alone.
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. Serve warm with any pan juices or gravy.