Smoking Turkey Roulade?

Far be it from me to advise you on what you should do, but smoking is a low temp adventure. Even if you wrap raw turkey around a cooked stuffing, raw turkey juices go into the stuffing as it cooks. If the whole mass (turkey plus stuffing) doesn't get above 160 - 165 before you eat it...Well, I wouldn't eat it.

Thanks for the reply, Jay. I hadn’t thought about juices from the turkey migrating into the cooked stuffy. Too bad :-(

Another thought. What if the Turkey Roulade (stuffing rolled inside deboned turkey breast) was first cold smoked, and then baked off in the oven?

I am really hoping there is a way...

Dan

Well, I'm outside my experience there. I've never cold smoked anything but cheese and nuts. Neither worked out all that well. I've always been afraid of the 40 - 140 "danger zone" for raw meats. I hope you find a solution - good luck!

Never cold smoked turkey, but I do a mean cold smoked salmon. It is marinaded overnight in a 50/50 brown sugar/ soy sauce mix. Cold smoked an hour or so, then baked an a 350F oven for ~15 minutes. IMO. Outstanding.

I have done the same thing with steaks, but didn’t care for that near as much. Cheese, as you probably know is great!

Dan