I have been asked to smoke a turkey roll. It will be made from a 26 pound fresh turkey (bone-in weight) and will have stuffing in the center. I plan on cooking at 350, how long do you think this will take? Plan on using some apple and maple wood. Regular rules apply I suppose, 165 in the center correct? Should I baste? I'm not preparing it myself, just cooking so I don't imagine any brining, rubbing, compound butter, will be in place. Maybe baste with some melted compund butter? Just want to ensure moist meat.

This message has been edited. Last edited by: Gerry D.,

Taking a guess at time, I would say around 3 to 4 hours. It sounds like it's not made yet, so FWIW, I recommend no stuffing in it. Hitting 160 in the stuffing (think raw juices) may yield dry outer meat. You can always do the stuffing in a separate container. If you must cook it stuffed, then yes, baste (turkey, chicken or veggie broth and some butter) and possibly foil around 120; especially if it looks like it's drying out.

Paul

This message has been edited. Last edited by: Paul K,

quote:

Regular rules apply I suppose, 165 in the center correct?

165º is the official easy to remember safe number, a lot more info in this thread (the number is only half the equation).

On the stuffing, you could try putting it in cheesecloth and pulling it out and finish cooking it in the oven .... see Kevin's Stuffing process and pics here ... , the same would work for a boneless roll I think, the bird should be firm enough to allow the bag to be pulled out

Thanks for the help. I am not making it myself and even suggesting a variation would be stepping on the toes of the person making it. I figure upon basting every 1/2 hour or so and I will definitely foil at 120. I have a compound butter recipe that I use all the time for turkey. Could I just melt that down and use it as a baste or should I do half melted compound butter and half stock?

quote:

Originally posted by Paul K:
I recommend no stuffing in it. Hitting 160 in the stuffing (think raw juices) may yield dry outer meat.

It depends on how it's stuffed. There's 2 ways you could stuff it. Spread the stuffing out in a thinish layer over the entire inside of the roll and roll up like a jelly roll, or one big glob/log in the center and fold up the roll around the stuffing. If done the former way (prefered) no worries about getting the stuffing hot enough to safe temps without drying out the meat. If the latter, yea, you better be a basting fool. HTH and good luck.

quote:

Spread the stuffing out in a thinish layer over the entire inside of the roll and roll up like a jelly roll

I like that suggestion. Plus the sliced finished portion should be very attractive. Presentation, presentation, presentation.

Here's the baste I'm going to use:

Ingredients:
1/2 cup butter
1 tablespoon lemon juice
1 teaspoon poultry seasoning
1 teaspoon sweet basil
1 teaspoon thyme
1/2 teaspoon sage

Preparation:

Melt butter in a small sauce pan. Pour in lemon juice and add poultry seasoning and other ingredients. Lightly baste on turkey every 30 minutes after the first hour of cooking.

Will putting chicken broth in the water pan also help to keep the roll moist?

quote:

Will putting chicken broth in the water pan also help to keep the roll moist?

It may help a little, but I think the 350* heat will overpower any moisturizing benefit from the pan juices. IMO, I'd add some of the stock to your baste mixture and baste with that. The meat doesn't absorb any fluids until it starts the cool down period; which is why it is recommended to let meat rest before cutting.

Paul

Below is a link to a Martha Stewart segment where she butterflied a turkey breast, stuffed it, rolled it and cooked it. It looked really good. She carefully took the skin off and replaced it before cooking.

http://www.marthastewart.com/recipe/stuffed-turkey-brea...nversation-container