Bacon-Wrapped Turkey Roulade | Stuffed & Smoked to Perfection

Remove the turkey breasts from the body cavity, ensuring the backbone remains intact.

Slice along one side of the breastbone to remove the turkey breast, following the rib cage to keep as much meat as possible.

Repeat the process on the other side of the breastbone to remove the second turkey breast.

Trim any stringy fat and ligament from the turkey breasts for a cleaner presentation.

Butterfly the turkey breast by making a cut along the side, keeping the meat intact at the end.

Prepare a brine by mixing half a bottle of lemon thyme concentrate with half a gallon of water and 1/4 cup of hickory smoked salt in a baking dish.

Submerge the turkey breasts in the brine and refrigerate for about an hour.

While the turkey is brining, prepare the mushroom duxelle by chopping the mushrooms, onion, and garlic in a food processor.

Equipment Needed

Spice Level:

Allergens