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Smoking a cooked turkey roll

FM Former Member
I bought a ten pound cooked turkey roll and paln on cutting is in half lengthwise and putting it in the smoker.

I don't plan on using a rub as my goal is to achieve smoke flavoring.

At the same time, I am going to put about three pounds of beef jerky in to utilize the smoker.I plan on putting a sheet over the turkey so the marinade from the jerky doesn't drip on to the turkey.

I really enjoy this site and all the useful info on it and I am looking forward to any suggestions you might have.
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FM Former Member
Thnaks for replying.

I have a Centro smoker which I believe is the same as a Materbult.

I've had my jerky meat in a marinade for about 20 hours and I planned on smoking it at 200F. I thought I would add the cooked turkey roll to it for about two hours only as it is fully cooked already and I just want some smoke flavoring to it.

I live in Saskatchewan, Canada.
FM Former Member
You won't get a lot of smoke on a cooked product, but the best you can do is to try to add smoke taste to the outside.

Because it's already cooked, it will be like doing a precooked ham and you'll just need to smoke it until it reaches food safe temps, say 140 to 145 as it's already cooked.

Because it's already cooked the smoke won't penetrate as the protein has already closed up.
FM Former Member
I have had pretty good luck smoking pre-cooked meats using a cold smoker. (Mine will hold a cold smoke temperature of about 75 deg F) If I were doing a turkey roll I think I would try to get as much surface area as possible by creative cutting because, as Smokin says, pre-cooked meat won't take much smoke penetration.

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