Nutrition Facts

Turkey Roulade with Spicy Cornbread Stuffing

turkey roulade stuffed with spicy cornbread
Cooks in 1 hour
Serves 4-6






Ray Lampe, Dr. BBQ


  • 3-5 lb boneless turkey breast
  • Olive oil
  • 1 tbsp (plus extra for seasoning turkey) Dizzy Pig Mad Max Turkey Seasoning (or your favorite seasoning)
  • 1/2 stick butter
  • 1/4 c shallots, finely chopped
  • 1/4 c celery, finely chopped
  • 1 medium jalapeno, seeded and finely chopped
  • 3/4 c turkey or vegetable stock
  • 1 1/2 c dried cornbread stuffing mix
  • 4 oz prosciutto, sliced thin
  • Butcher string


Stuffing Prep:

Prepare the grill or smoker to cook indirect at 300° F.

In a medium pan over medium heat on the stovetop or smoker, melt the butter.

Add the shallots, celery and jalapenos. Cook, stirring occasionally until the shallots and celery are tender, about 4 to 5 minutes.

Add the stock and seasoning and mix. Bring to a full simmer.

Add the stuffing mix and stir until mixed well.

Set aside to cool while you prep the turkey breast.

Turkey Prep:

Remove any bone and skin from the turkey breast and discard. Remove the tenderloin, if attached, and reserve for another use.

Lay the breast flat on a solid cutting board and cover it with plastic wrap. Using a heavy meat mallet, pound the breast to a thickness of about ½ inch, trying to shape it into a rectangle as you go. Discard the plastic wrap.

Time to Roll:

Rub the turkey on both sides with a light coating of olive oil and a light dusting of seasoning.

Spread the dressing in an even layer leaving a couple inches bare on one edge.

Starting away from that edge, roll the turkey breast firmly but not too tight. Roll it so that the final edge is facing down.

Pull the roulade to the edge of the board near you. Lay out the slices of prosciutto perpendicular to the roulade, overlapping them but going to the ends of the turkey.

Roll the roulade onto the prosciutto until it fully covers the turkey breast.

Using about 10 pieces of butcher string, tie the breast about every 1 and ½ inches, firmly but not too tight. Brush the whole roulade lightly with olive oil, then season it lightly all over again.

Smoke the Turkey:

Transfer the roulade to the cooking grate and cook until the turkey reaches and internal temperature of 165° F, about 45 minutes to an hour.

Remove to a cutting board and let rest for 5 minutes.

Slice between the string, letting it hold everything together. Remove the string before serving.

For more on Dr. BBQ’s Turkey Roulade with Spicy Cornbread Stuffing, watch his step-by-step video below!