You’ve no doubt heard of the Turducken, but let me bring to you the next big thing in Thanksgiving recipe craziness. Drum roll, please… Introducing: the Turdoinkling.
The what? The Turdoinkling. It’s a turkey breast, stuffed with duck breast, stuffed with Chinese pork dumplings, all wrapped up in string and smoke-roasted in The Big Easy® Oil-less Turkey Fryer. It’s a tasty triple-meat package and it’s perfect for when you have a smaller gathering or want a little flair on the side of the traditional Thanksgiving meal.
The beauty of any of these silly versions of stuffed meats inside each other, the Turdoinkling included, is in the slicing. I served this concoction with Hoisin sauce, sushi rice with black sesame seeds, and Chinese long beans. It was delicious!
So, if you’re ready to branch out this Thanksgiving, just follow the recipe for The Turdoinkling and let me know how it goes!
- 1 boneless turkey breast with skin
- 2 duck breasts
- 4-5 pork dumplings
- Sesame oil
- Kosher salt
- 4-5 cloves of garlic
- 2 tablespoons ginger, freshly minced and divided
- Cooking twine or roasting net
- Hoisin sauce
- Preheat turkey fryer to roasting temperature.
- Butterfly the turkey breast by slicing partially through the thickest parts. Do not cut all the way through! Cut, then roll out a bit, cut and roll out some more. Repeat.
- When you get to the two tenders on either side, make a small cut in these to fully flatten the breast.
- Once the turkey breast is flat, sprinkle with kosher salt and set aside.
- Do the same thing with the two duck breast, but on a smaller level. Make a partial cut in the thickest part, roll out, and make another cut…
- Arrange the duck breasts on top of the turkey breast. Rub a little sesame oil on top and top with half of the minced ginger.
- Place dumplings in a line to the side where you will roll first.
- Carefully roll all of the meat together, carefully tucking in the dumplings and any excess flaps of meat.
- Use the turkey skin to wrap over the entire roll.
- Stuff garlic cloves under the skin.
- Lightly rub in the sesame oil, kosher salt, and the remaining ginger.
- Tie cooking twine to secure it all together. Have someone else help with this part, as it will make it easier. One person can hold the roll together wile the other ties it up (or you can use a roasting net).
- Place some wood chips in the bottom of The Big Easy® basket before loading the Turdoinkling to get a light smoke on it.
- Lower the basket and leave it for 1 hour. After an hour, turn it over, and roast for another 30-45 minutes.
- Using a thermometer, test the center of the roll in a few places to make sure it reads about 160°F in the center.
- Once done, let the roll rest for 15 minutes.
- Remove all twine.
- Slice ½-inch slices and serve with Hoisin sauce or plum sauce.