🔥 Smoked Turkey Roulade on the Traeger: A Deep South Twist on the Holiday Bird

When it comes to holiday meals in the Deep South, turkey is center stage — but this year, we’re taking it to a whole new level. In this episode of Deep South Foodies, I break down how to create a Smoked Turkey Roulade packed with flavor, stuffed with chorizo, and smoked low and slow on the Traeger 780 pellet grill.

This is one of those dishes that looks impressive, tastes incredible, and makes people think you spent 10 hours preparing it — even though it’s actually easier than roasting a traditional whole bird. Let’s dive in.

🦃 Why a Turkey Roulade?

A roulade is simply meat that’s rolled up with filling inside — and when you do this with turkey, you get:

• Perfectly even slices

• Built-in stuffing

• Maximum flavor in every bite

• Faster cook time

• A gorgeous presentation for the holiday table

If you’ve ever struggled with dry turkey breast or guests fighting over the dark meat, the roulade solves it all.

🔪 Step 1: Deboning the Turkey

In the video, I start by deboning an entire turkey. Don’t let this part intimidate you. It’s basically:

1. Removing the backbone

2. Working along the rib cage

3. Removing the leg and thigh bones

4. Keeping the skin intact as one large sheet

All the meat goes back inside the skin, which becomes our wrap to hold everything together.

Pro tip: Save the carcass, wings, and extra bones — they make the BEST turkey stock for gravy or gumbo.

🌶️ Step 2: The Chorizo Layer (The Secret Weapon)

Here’s where this roulade becomes unforgettable.

We mix the turkey meat with Mexican chorizo, which brings:

• Heat

• Richness

• Deep color

• Natural fat that bastes the turkey from the inside

The chorizo melts into the turkey as it smokes, creating an unbelievably juicy bite.

If you want a more Southern twist, you can swap chorizo for andouille — but trust me, the chorizo hits different.

🌀 Step 3: Rolling the Roulade

Once the filling is seasoned and inside the skin, we roll it tightly like a giant turkey burrito.

Key steps:
✔ Skin on the outside
✔ Meat and chorizo on the inside
✔ Roll tight
✔ Tie securely every 2 inches with butcher’s twine

This ensures the roulade keeps its shape during the smoke and that every slice looks like a perfect spiral.

🔥 Step 4: Smoking on the Traeger 780

We fire up the Traeger 780 pellet smoker and smoke the roulade low and slow.

Settings I used:

• 225°F to get that rich smoke flavor

• Apple, hickory, or Traeger Signature pellets

• Smoke until the internal temp hits 165°F

The skin crisps up beautifully, the chorizo renders out, and the turkey stays insanely juicy.

🍽️ The Final Slice

When you slice into this roulade, you get:

• Golden, smoky skin

• Juicy turkey

• A vibrant red swirl of chorizo

• An aroma that tells your guests they’re eating something special

Serve it on a big cutting board at the table and watch people’s eyes light up.

This is truly one of the best turkey dishes I’ve ever made, and it’s now a Deep South Foodies holiday essential.

📝 Full Recipe: Smoked Turkey Roulade

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Ingredients

• 1 whole turkey, deboned

• 1 lb Mexican chorizo

• Salt & pepper

• Your favorite poultry or BBQ rub

• Olive oil or melted butter

• Butcher’s twine

Instructions

1. Debone the turkey while keeping the skin intact.

2. Chop or pull the turkey meat, season lightly, and mix with chorizo.

3. Lay the skin flat, spread the filling evenly across.

4. Roll tightly and tie every 2 inches.

5. Preheat Traeger to 225°F.

6. Smoke until internal temp reaches 165°F (about 3–4 hours).

7. Rest 15 minutes, slice, and enjoy.

📺 Watch the Full Episode

👉 Watch the full recipe and step-by-step demo on YouTube:
https://www.youtube.com/watch?v=LJ7XUJMEr9M

If you want more smoked holiday dishes, Southern classics, and homestead cooking, make sure you subscribe!

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Traeger Smoker: https://amzn.to/49c552u

Smoker Chips: https://amzn.to/4hR2Rb7

KitchenAid Meat Grinder: https://amzn.to/4hRxs8w

Stand Alone Meat Grinder: https://amzn.to/4iaIeHf

Exact Chef Knifes Used: https://amzn.to/3LBOACZ