Let's get grilling

1 Using a sharp knife, cut along the backbone and remove the skin in one piece, cutting around the wings and the legs.
2 Trim away the legs, thighs and wings. Trim the meat away from the thighs and give a rough chop on the cutting board. Reserve the wings and legs for stock for future recipes.
3 Remove the breast from the bird in 1 piece and butterfly to an even consistency. Lay the breast on a large piece of plastic wrap and use a meat mallet if needed to flatten the breast.
4 Season the top of the breast with the citrus zest and herbs, then add the chopped thigh meat evenly across the breast.
5 Using the plastic wrap, roll the turkey into a tight cylinder. Place in the freezer if needed to assist in holding the shape.
6 Lay the skin out on a cutting board, lay the chilled turkey cylinder on top of the skin, roll the cylinder tightly in the skin, and secure with butchers’ twine.
7 Rub with olive oil and Ben’s Heffer Dust Rub.
8 Pre-heat recteq grill or wood pellet grill to 325°F and smoke the turkey to an internal temperature of 165°F for about 2 hours.
Cooking for 8 people


  • turkey
    16 pounds
  • lemons, zested
  • oranges, zested
  • fresh rosemary, chopped
    1 tablespoon
  • fresh thyme, chopped
    1 tablespoon
  • oregano, chopped
    1 tablespoon
  • parsley, chopped
    1 tablespoon
  • smoked salt
    1 tablespoon
  • olive oil
    2 tablespoons
  • Ben's Heffer Dust Rub
    2 tablespoons
Credit: Recipe created by recteq on behalf of Kingsford. recteq wood pellet grills allow you to become a true pitmaster with the push of a button. After all, it’s more than a grill…It’s a lifestyle! Check out the recteq website.

Pellets used: Kingsford® Hardwood Pellets — Signature

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