Using a sharp knife, cut along the backbone and remove the skin in one piece, cutting around the wings and the legs.
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.
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.
Season the top of the breast with the citrus zest and herbs, then add the chopped thigh meat evenly across the breast.
Using the plastic wrap, roll the turkey into a tight cylinder. Place in the freezer if needed to assist in holding the shape.
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.
Rub with olive oil and Ben’s Heffer Dust Rub.
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.