Thanksgiving season! Already, we can see that big bird flooding the grocery stores and all the cooks mentally getting ready to tackle that daunting task which is looming just around the corner.
But for most who are new to the process or lack experience in cooking large poultry, it can be overwhelming and the end result – disappointing. While it’s a beloved centerpiece of the Thanksgiving feast, the hardships in preparing a turkey can arise from various factors: size, weight, thawing, cleaning, seasoning, brining, cooking, basting, monitoring and all the equipment and space needed to orchestrate the perfect centerpiece. Just the thought of making it alone is already tiring. The truth is, most do not really crave for the mild, neutral flavor of turkey. Most often it comes out dry…then a genius thought of a hack to infuse more flavor and behold! America got Turducken.
A Louisiana based chef: Paul Prudhomme came up with Turducken in the 70’s. Prudhomme’s original version consisted of a deboned chicken stuffed inside a deboned duck, which was then stuffed inside a partially deboned turkey. The gaps were filled with a flavorful stuffing mixture, which could include ingredients like rice, pork, and various seasonings. This combination of birds and stuffing, slow-cooked to perfection, resulted in a dish that was both extravagant and flavorful. This quickly gained popularity in Louisiana and became a symbol of festive indulgence. It was especially popular during Thanksgiving and Christmas, where families would serve it as the centerpiece of their holiday meals.
Since not everyone can muster the time-consuming and complex process of making a turducken, here is a recipe inspired by the labor-intensive dish. A culinary ode that is likewise memorable, rich & complex in flavor but much easier and faster to cook.
Pork + turkey + chicken = Porturken! Now, we get to serve and put that traditional bird on the table that will surely have no leftovers! No brining, takes less than 1 hour prepare and makes for a good conversational thanksgiving centerpiece that even children love.
I used chicken chorizo and pork bacon but if you prefer to go 100% turkey, you may substitute turkey bacon, turkey tenderloin and turkey sausages.
Porturken Rolls
Ingredients
- 1 pack Bacon Smoked
- 1 pound Turkey Tenderloin Sliced thinly
- 1 pack Chicken Chorizo
- Salt To Taste
- Pepper To Taste
- minced Rosemary As Needed
- minced Sage As Needed
- Cooking Oil As Needed
- 15 to 18 Rosemary Stems & Turkey topper Garnish
Instructions
- Preheat the oven at 375F
- Cook the chicken chorizo (pan or air fry), cool down and slice lengthwise. Set aside.
- Season the thin slices of turkey tenderloin with salt, pepper, minced rosemary and sage and allow the seasoning to set for about 10 min..
- Carefully roll the Turkey Tenderloin around to blanket the chicken chorizo and wrap the a strip of bacon overlapping to completely cover the turkey meat. Repeat this process for the rest of the cuts. (Make enough & extra for the turkey's "plumage. (use pin or toothpick to secure)
- Arrange the rolls in a roasting pan and bake for 6 minutes on each side. Crank the heat to broil (high heat) and finish by crisping the bacon. You may baste with the bourbon glaze at this time (Be careful not to burn). Set aside and allow to rest.
- Remove the pins from the rolls and push in the rosemary stems. Arrange the Porturken rolls to mimic feathers and position the turkey topper in the middle.
- I made mushroom & peas pilaf to go with the Porturken rolls. You may serve this with turkey stuffing, mashed potatoes, or any accompaniment as preferred.
Recommended Pairing:
Whiskey, particularly bourbon, goes wonderfully with meats. And so we go flavor for flavor with Full Proof.
1792 Full Proof
125 Proof
