Turkey Breast Roulade
- 8-10 lb turkey breast
- 1/2 c BBQ rub
- 12 oz baby spinach leaves
- 1 large red onion, diced
- 10 slices prosciutto
- 2 tbsp oil to coat cast iron pan
- Butcher's twine
Prep the Turkey Breast Roulade
Butterfly your turkey breast – focus on creating an even thickness. Cover with cling film and pound flat.
Liberally coat one side of the flattened breast with 1/4 cup of BBQ rub. Layer prosciutto across the seasoned side.
In a cast iron skillet, caramelize your finely diced red onion over low heat. Spread evenly across the prosciutto.
Add your spinach to the heated pan. It only needs about 60 seconds. Spread across the caramelized onion.
Take your turkey skin and, using a sharp knife, scrape off the thick fat on the inside, being careful not to puncture the surface of the skin.
Roll the turkey breast tightly to form a roulade. Place on top of your prepped turkey skin and use the skin to wrap all sides of the roulade.
Bind the turkey in 1-inch intervals with butcher’s twine across the roulade.
Liberally season all sides of the whole roulade with remaining BBQ rub and place on your preheated smoker.
Smoke the Turkey Breast Roulade
At 300°F, smoke with your favorite fruit wood until the turkey meets an internal temp of 165°F and the skin is tight and a rich caramel brown color.
Slice the Turkey Breast Roulade into 1/2-inch – 1-inch thick medallions and serve with your favorite sides.
Note From the Author
“This recipe is seriously one of my new favorites and has plenty of space for personalization. Add your favorites like sun-dried tomatoes, mozzarella, parmesan, cream cheese or pepper jelly.” – Jared Pullman How Low Can You Slow