Smoked Turkey Roulade

It started as a little weekend challenge — the kind where you tell yourself you’ll make something fancy just for fun and suddenly your kitchen looks like a food magazine shoot. I had this beautiful bone-in turkey breast and wanted to do more than the usual roast. Something smoky, something that sliced into perfect spirals of cheese, prosciutto, and spinach.

As a result, I had a roulade that tasted like autumn wrapped in flavor and felt like it belonged on a holiday table, but simple enough to make on a lazy Sunday. My smoker did most of the work while I sipped coffee and watched the magic happen.

The smell of hickory, butter, and herbs slowly filled the air, and for a moment, everything felt calm. This dish became one of my go-tos for dinners that impress without stress, because if there’s one thing I love, it’s food that looks complicated but isn’t.

Short Description

A juicy, smoky turkey roulade rolled with prosciutto, caramelized onions, spinach, and Fontina cheese, served with a bold red chimichurri sauce. It’s elegant, flavorful, and surprisingly easy to pull off — perfect for holidays or a cozy dinner night.

Key Ingredients

• 1 bone-in turkey breast (about 5 lbs)
• 2 tsp kosher salt, divided
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 1 large red onion, thinly sliced
• 5 oz fresh baby spinach
• 3 oz prosciutto, thinly sliced
• 7 oz Fontina cheese, grated
• 4 roasted red peppers
• ½ cup chopped parsley
• ¼ cup fresh oregano leaves
• 4 garlic cloves, smashed
• ¼ cup red wine vinegar
• ¼ cup olive oil
• ½ tsp kosher salt
• ½ tsp ground ancho chile powder
• Pinch of crushed red pepper

Tools Needed

• Sharp chef’s knife
• Meat mallet
• Large skillet
• Smoker or grill
• Kitchen twine
• Blender or food processor
• Instant-read thermometer

Cooking Instructions

Step 1: Heat the Smoker
Set your smoker or grill to 275°F. Make sure you’re using mild wood pellets — hickory or applewood work beautifully here.

Step 2: Prep the Turkey
Carefully remove the skin from the turkey breast and set it aside. If your turkey is bone-in, slice the meat off the bone with a sharp knife, keeping it as even as possible. Place the breasts skin-side down, cover with plastic wrap, and pound until about ¼ inch thick. Season both sides with 1 teaspoon of salt.

Step 3: Make the Filling
In a large skillet, melt butter over medium heat. Add sliced red onions and a pinch of salt. Stir occasionally for 20 minutes until caramelized and golden. Remove the onions, then add spinach to the same pan. Cook until wilted, about 3 minutes, and transfer to paper towels to drain.

Step 4: Assemble the Roulade
Pat the turkey dry and layer it with prosciutto, Fontina cheese, spinach, and caramelized onions. Roll it tightly, starting from a short end, and wrap the reserved skin around the roll. Secure it with kitchen twine — think neat little loops every inch or so.

Step 5: Smoke the Roulade
Rub the roulade with olive oil and the remaining salt. Place it in the smoker and cook until the internal temperature hits 150°F, about 1 hour.

Step 6: Make the Red Chimichurri
While the roulade smokes, combine roasted red peppers, parsley, oregano, garlic, vinegar, olive oil, salt, ancho chile powder, and crushed red pepper in a blender. Pulse until the sauce is thick and coarse, don’t over-blend. You want it vibrant and a little chunky.

Step 7: Crisp the Skin and Serve
Increase smoker temperature to 475°F. Return the roulade and cook 20–25 minutes more until the skin crisps up beautifully and the inside reaches 165°F. Let it rest for 15 minutes, then remove the twine and slice into ½-inch pieces. Serve with red chimichurri drizzled over or on the side.

Why You’ll Love This Recipe

Flavor Explosion: Smoky turkey meets creamy Fontina, savory prosciutto, and herby chimichurri — every bite hits a new note.

Surprisingly Simple: Don’t be fooled by how fancy it looks; the steps are straightforward and relaxing.

Make-Ahead Friendly: You can prep the roulade a day before and smoke it when ready.

Great for Entertaining: It slices beautifully, looks impressive, and feeds a crowd.

Balanced and Light: Packed with protein, greens, and clean flavors without being greasy or heavy.

Mistakes to Avoid & Solutions

Rolling too loosely: If it’s not tight enough, the filling can spill out. Roll firmly and tie it snugly with kitchen twine.

Skipping the skin wrap: The skin helps hold everything together and adds crispiness — don’t toss it.

Overcooking the turkey: Turkey can dry quickly. Use a thermometer and pull it off right at 165°F.

Watery spinach: Drain spinach well after cooking; too much moisture will make the roll soggy.

Over-blending the chimichurri: The sauce should have texture — stop once everything is finely chopped.

Serving and Pairing Suggestions

Serve warm slices on a platter with chimichurri drizzled across.

Pair with creamy mashed potatoes, roasted vegetables, or wild rice.

Add a light salad with citrus vinaigrette to balance the richness.

For drinks, try a dry white wine or a chilled glass of rosé.

This dish shines at dinner parties, holidays, or casual weekends — it fits anywhere.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat slices in a 350°F oven for 10–12 minutes, wrapped loosely in foil to retain moisture.

For freezing, wrap individual slices in plastic and foil, then store up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

1. Can I use boneless turkey breast?
Yes! It’ll save you time, and the rolling process becomes even easier.

2. What if I don’t have a smoker?
Roast it in the oven at 325°F. You’ll miss a bit of the smoky flavor, but the results are still delicious.

3. Can I make the chimichurri ahead of time?
Absolutely. Store it in the fridge for up to 5 days. Just stir before serving.

4. What cheese can I use instead of Fontina?
Try provolone, gouda, or mozzarella for similar melting textures.

5. How do I keep the roulade from unraveling?
Tie the roll with kitchen twine every inch and tuck the ends under before smoking.

Tips & Tricks

Chill the roulade for 15 minutes before smoking to help it hold its shape.

Use freshly grated cheese — it melts smoother than pre-shredded.

Let the roulade rest before slicing so the juices redistribute evenly.

If the skin isn’t crisp enough, broil it for a few minutes at the end.

Double the chimichurri and use leftovers for grilled veggies or sandwiches.

Recipe Variations

Herb Lovers’ Roulade: Add a layer of chopped basil and thyme with the spinach for a brighter flavor.

Mediterranean Twist: Swap Fontina for feta, prosciutto for sun-dried tomatoes, and add olives to the filling.

Spicy Kick: Mix crushed red pepper into the cheese layer or use pepper jack cheese for heat.

Vegetarian Version: Replace turkey with thick slices of roasted eggplant layered with spinach, cheese, and peppers, then bake instead of smoking.

Holiday Roulade: Add cranberry relish between layers for a festive sweet-tart surprise.

Final Thoughts

This smoked turkey roulade turned out to be the kind of recipe that makes you feel like you’ve outdone yourself, even though the process is easy and calm. It’s rich yet clean, impressive but never fussy. The smoky aroma mixed with the creamy cheese and herbs makes it the kind of dish that draws people to the kitchen before it’s even ready.

I love serving it when I want to make dinner feel special but don’t want to babysit the oven all day. Every slice feels like a little celebration – a swirl of colors, textures, and flavors that remind you why cooking is fun.