Smoked Stuffed Turkey Breast

This smoked stuffed turkey breast is made with your favorite stuffing recipe and a quick, two ingredient cranberry orange glaze. Tightly rolled and smoked to perfection on the pellet grill or smoker, this stuffed turkey breast is perfect for Thanksgiving or anytime you want a comforting and easy turkey dinner!

Prep Time20

Cook Time2 20

Total Time2 40

Course: Main Course

Cuisine: American

Keyword: smoked stuffed turkey breast, smoked turkey breast recipe

Servings: people

Ingredients

3½ - 4 lb boneless turkey breast
2 cups prepared stuffing see notes
Texas-style rub
Shake That all-purpose seasoning or your favorite poultry seasoning, see notes

For the Glaze:

¼ cup canned cranberry sauce
¼ cup orange marmalade
2 tablespoons water

Instructions

Preheat the pellet grill or smoker with your choice of wood or pellets.

Stuff the Turkey Breast

While the grill is heating up, prepare the stuffed turkey breast. Remove any excess fat from the turkey breast, and pat dry with paper towels.
Place the turkey breast on a cutting board, and use a knife to cut into the side of the breast horizontally, keeping the knife parallel with the cutting board. Carefully butterfly the breast open, leaving about 1" uncut, and open the breast flat like a book.
Use a meat mallet or the bottom of a heavy skillet to pound out any fatter areas so the breast is even in thickness. *Take care to not bust the end seam open as you're pounding it out.
Spread the stuffing in an even layer across the flattened turkey breast, leaving about 1" of space around all sides. Then roll the turkey breast tightly from one end to the other, keeping the seam on the bottom to help hold the breast together while you tie it.
Use butcher twine to tie the roll tightly every 1-2 inches. You can also secure the ends with toothpicks if needed.

Season and Smoke the Stuffed Turkey Breast

Season all sides of the rolled turkey breast with Texas-style rub. *You can also add Shake That All-Purpose Seasoning or your favorite poultry seasoning - seen notes.
Place the stuffed turkey breast directly on the grates of your pellet grill or smoker, and smoke at 275°F for one hour.
After the first hour, increase the grill temp to 325°F, and continue to cook the breast until it reaches an internal temp of about 155°F.

Glaze and Finish Smoking

When the turkey breast is almost at 155°F internal, prepare the glaze. Combine orange marmalade, cranberry sauce, and water in a small saucepan, and heat until warmed through and thinner consistency, stirring constantly so the sugars don’t burn.
When the turkey reaches about 155°F, brush the glaze generously over the entire surface. Continue cooking until the internal temperature reaches about 162°F (accounting for carryover cooking which will raise internal temp to 165°F).
Remove the turkey breast from the smoker and transfer to a cutting board. Allow to rest for 15-20 minutes. Then cut off the butcher's twine, and slice into thick slices (about ¾") before serving.

Notes

For the Stuffing: Make your favorite stuffing recipe, but don't bake it because it will cook inside the turkey breast. You can also prepare the stuffing mixture a day ahead and refrigerate it
For the Seasoning: We seasoned our turkey with both Texas-style rub and an AP rub. You can substitute the AP for your favorite poultry seasoning, or just use the Texas rub. Just be sure to taste your all-purpose for saltiness so that you don't over-season the breast.
Food Safety: Because the stuffing is inside the turkey, you need to cook the breast to a slightly higher temperature than you would for unstuffed turkey. Aim for 162-163°F, which will reach 165°F with carryover cooking.
Cooking Time: The cooking times in this recipe are provided as a guide only. Actual cooking time will vary based on the size of your turkey breast and what grill you have. Always cook poultry to the correct internal temperature, not to a specific time. For reference, our smoked stuffed turkey breast took about 2 hours 20 minutes to cook.

Nutrition