5
COOKING GRATE
IGNITER
CONTROLS
HEAT DIFFUSER
HOPPER
FIREPOT
BURN GRATE
VARIABLE
DISPLACEMENT
DAMPNER
GREASE BUCKET
54
Turkey Roulade
Serves 4-6
2 turkey breasts
6 slices prosciutto
Smoke on Wheels BBQ Marinade
2 (6-8”) strips of Frogmat
For the stuffi ng:
4 C cornbread, crumbled
1/2 C shallots, sliced
1/2 C pecans, toasted, chopped
1 T fresh thyme, leaves only
1/2 C maple syrup
2 T heavy cream
Directions
Remove the turkey breast from the breast bone if necessary. Pull the skin off and discard. Butterfl y
the breast, to make a fl at, even piece of meat. Marinate in Smoke on Wheels BBQ Marinade for one
hour. Meanwhile, over low heat, cook the shallots in a tablespoon of oil, with a pinch of salt until lightly
browned. Combine the remaining stuffi ng ingredients in a bowl and mix to incorporate. Preheat your
cooker to 325ºF. Remove the turkey from the marinade. Wipe off excess marinade. Lay the breast fl at on
top of the Frogmat. Place three slices of prosciutto over the breast. Then, evenly spread the stuffi ng over
the prosciutto. Roll the breast up. Wrap it with Frogmat. Tie the Frogmat with butcher’s twine. Cook until
internal temperature reaches 165ºF, about one and a half to two hours. Rest 10 minutes. Slice to serve.
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