Start by placing your whole turkey breast on a clean cutting board. Carefully remove any giblets and excess fat, ensuring a clean surface for rolling. Use a sharp knife to butterfly the turkey, slicing it evenly along the thickness but not completely through, so it opens like a book.

Drizzle the opened turkey breast with olive oil and sprinkle your seasoning mix—salt, pepper, garlic powder, and paprika—generously over the entire surface. Massage the spices into the meat to enhance flavor and ensure even seasoning throughout. Let it sit for about 30 minutes at room temperature.

In a mixing bowl, combine softened cream cheese, sautéed spinach (or fresh), and chopped herbs like thyme or rosemary. Mix until you achieve a creamy consistency. Spread this mixture evenly over the seasoned turkey breast, leaving a small border around the edges.

Starting from one end, carefully roll the seasoned turkey breast tightly around the filling. Use kitchen twine to secure the roulade by tying it at regular intervals.

Prepare your smoker or grill by preheating it to a steady temperature of 225°F to 250°F. Add your choice of wood chips and allow them to smoke for a few minutes until aromatic.

Place the rolled turkey breast in the smoker, ensuring there is ample space around it for airflow. Smoke the turkey for approximately 3 to 4 hours until its internal temperature reaches 165°F.

Once the smoked turkey roulade reaches the desired internal temperature, carefully remove it from the smoker and transfer it to a cutting board. Allow it to rest for at least 20 minutes before carving.

Using a sharp knife, slice the smoked turkey roulade into rounds. Arrange the slices on a serving platter for an impressive presentation. Pair it with comforting sides for a delightful meal.