Go Back

Porturken Rolls

Print Recipe Pin Recipe
Course Main Course

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.