Smoked Turkey Roulade
by The Grill Dads
- 10 to 12 Servings
- 90 minutes Prep Time
- 1 Bone-In Turkey Breast, approximately 5 pounds
- 2 teaspoons kosher salt, divided
- 2 tablespoons unsalted butter
- 2 tablespoon olive oil
- 1 large red onions, thinly sliced
- 5 ounces fresh baby spinach
- 3 ounces thinly sliced Prosciutto
- 7 ounces Fontina cheese, grated
- 4 whole roasted red peppers
- ½ cup roughly chopped parsley, chopped
- ¼ cup fresh oregano leaves
- 4 cloves garlic, smashed
- ¼ cup red wine vinegar
- ¼ cup olive oil
- ½ teaspoon kosher salt
- ½ teaspoon ground ancho chile powder
- Pinch of crushed red pepper
Step 1Heat a pellet smoker or grill to 275°F.
Step 2Remove the turkey’s skin by carefully pulling between the skin and the flesh, you can use a paring knife or shears to detach the skin as needed. Set the skin aside to use later. If your turkey breasts are bone-in, set them breast side up to remove the breast meat from the bone. Use a sharp chef’s knife to remove each breast, slicing against the breast bone and down the ribs as closely as possible. Place the turkey breasts on a cutting board, skin-side down. Cover with plastic wrap and pound with a meat mallet to about 2"-x-14" (1/4" thick) thick. Remove the plastic wrap and season with 1 teaspoon salt on both sides.
Step 3Melt the butter in a large pan over medium heat. Add the red onions, season with salt, and cook, stirring regularly until caramelized, about 20 minutes. Remove the onions from the pan and add the spinach. Cook until wilted and most of the moisture is cooked out, 3 minutes. Remove the spinach to paper towels to drain.
Step 4Pat the turkey breast dry and layer in the filling ingredients in this order: prosciutto, fontina cheese, spinach, caramelized onions. Starting from a short end, roll the turkey into a log with the skin on the outside. Tuck in any loose bits. Wrap with the reserved skin the whole roulade with tucking it in along the edges. Secure the roll with kitchen twine.
Step 5Rub the roulade all over with the remaining salt and vegetable oil and transfer to the smoker/grill at 275°F until an instant read thermometer inserted into the thickest part of the roulade reads 150°, about 1 hour.
Step 6While the turkey smokes, make the red chimichurri. Combine the roasted peppers, chipotle, parsley, oregano, garlic, vinegar, oil, salt, and spices in a blender and pulse until the parsley and garlic are chopped and the sauce has thickened slightly. Don’t over blend it! Coarse is great.
Step 7Move the turkey roulade to a platter or cutting board. Increase the heat to 475°F. Return the roulade to the smoker and cook for 20 to 25 minutes more to crisp the skin. Cook to an internal temperature of 165°F. Rest the roulade for 15 minutes before removing the twine and thinly slicing the roulade into ½ inch pieces. Serve with the red chimi.
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