Easy-slice Christmas dinner parcel

Roast turkey breast wrapped in bacon

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(13 ratings)

Prep: 40 mins Cook: 2 hrs

More effort

Serves 6

Wrap turkey breast, sausagemeat and cranberry sauce in streaky bacon to make an all-in-one main course that's guaranteed to impress your Christmas dinner guests

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal469
  • fat26g
  • saturates9g
  • carbs28g
  • sugars19g
  • fibre1g
  • protein31g
  • salt2.4g


  • drizzle of vegetable oil, plus extra for greasing
  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 24 rashers smoked streaky bacon
  • 2 tbsp fresh breadcrumbs
  • 400g pack sausages (we used pork & leek), meat squeezed from the skins
  • 8 sage leaves, chopped, plus a few small leaves to serve
  • 250g cranberry sauce, see goes well with for recipe or buy a good-quality jar
  • 450g turkey breast steaks


  1. Heat a drizzle of oil in a frying pan, and use a little more to grease a 900g loaf tin. Put the onion in the pan and cook gently for 10-15 mins until caramelised. Tip into a large bowl and set aside to cool. Line the loaf tin with a double strip of foil, leaving plenty overhanging either end (you can use this as a handle to remove the parcel once cooked).

  2. Stretch each piece of bacon a little with the back of your knife. Arrange the rashers so the base of the tin is covered with overlapping bacon and the rashers come neatly up the sides in a single layer, overhanging generously. Sprinkle the breadcrumbs on top of the bacon.

  3. Once the onion has cooled, add the sausagemeat and sage to the bowl. Mix everything together, then pack half the mixture into the tin. Spread over about a third of the cranberry sauce.

  4. Cut each turkey breast steak into three strips. Layer roughly half the turkey on top of the stuffing mix, filling any gaps like a jigsaw, but keeping the turkey in one thick layer, then season. Spread over a little more cranberry sauce, then top with the remaining stuffing, cranberry sauce and turkey in the same way, making sure there are no gaps between the layers. The parcel should be full to the top when you’re finished. Fold over the overhanging bacon and wrap the tin in foil. Can now be chilled for up to 2 days.

  5. Heat oven to 180C/160C fan/gas 4. Put the tin on a baking tray and cook for 1 hr 30 mins. Remove the tin from the oven and leave to cool for 10 mins. Carefully lift the parcel out of the tin, using the foil handles. Roll the parcel over onto a baking tray. Return to the oven for a further 15-20 mins until the outside is crisp and browning. Test the internal temperature with a thermometer, if you have one – it should read 75C when it’s ready. Or insert a metal skewer into the centre of the parcel and check it is piping hot. Cover loosely with foil and leave to rest for at least 15 mins before serving. Top with the reserved sage leaves, then slice. Leftovers will keep in the fridge for 2 days.

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Comments, questions and tips

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19th Dec, 2018
Worked perfectly first time and was super easy and enjoyable to make. We made two since we catered for over 10 people and only needed 16 rashers of bacon for each. A great crowd pleaser and will make it again!
23rd Dec, 2017
It’s a total cheat, but looks great on a plate, is so delicious and, like many others have said, makes the best sandwiches afterwards! I’ve made it for the past 2 years when I’ve only been cooking for 4-6 people and it really is a crowd-pleaser. I recommend BBCGF’s creamy bread sauce recipe to go with it too. Mmmm.
rhoakley's picture
29th Oct, 2017
This was really good. It was easy to prepare and certainly has the wow factor. I prepared mine the day before and while it was in the fridge I weighted it down. I carved it with an electric knife and didn't have any problems. It tastes great and I'll definitely be making it again
8th Jul, 2017
I made this to serve cold as part of a buffet spread over Christmas. It didn't crumble on me but I chilled it for a couple of days and really did pack it full. It was great anyway, served with various chutneys, a big pile of bubble and squeak, and all the other usual suspects. Would definitely make again but I would make as the main event for Christmas dinner. You can't beat a proper roast, whether that be Turkey, goose, ham or beef on the big day
19th Dec, 2016
delicous! although i thought i had to roast the turkey a bit. maybee this is the reason why it was a bit dry. for all those people who wrote the parcel was quite a mess, maybee you're going to try to bind it next time. put it first in the fridge to cool down and then i bind it. worked very well and nothing is going to fall apart.
lemon_farmer's picture
16th Nov, 2016
Superb, easily made - I did it in a circular teracotta dish and it worked magnificently. Tastier and way less hassle than a mega turkey. In a sandwhich it is UNREAL.
5th Mar, 2016
I made this for Christmas dinner and am making it again today. I've read the comments about it falling apart and I can understand why. I was lucky, I think, in that I cooked it on 24th and chilled it before cutting it. I then left it to come up to room temperature. I used an electric knife too which may have helped. It didn't fall apart and was delicious.....the only problem was there was none left for Boxing Day butties!
3rd Jan, 2016
I made this twice in 10 days. The first time I served it cold, the second time hot. Both were raved about. It is crumbly - pack it tight and you'll be able to get decent-looking thick slices (which you can cut down the centre to make them smaller). The number of bacon rashers to use depends on the thickness and length of your bacon. On the second serving I made these changes and preferred its flavour balance: only 12-14 rashers bacon, 25% more cranberry sauce in the layers, thicker cranberry sauce (added cornflour during cooking), and 25% more turkey meat (helped keep its shape for slicing after cooked). It's also nicer to use a spiced cranberry sauce so add a little clove and allspice berries to a basic cranberry sauce recipe, and replace white sugar with a darker sugar.
26th Dec, 2015
I prepared this the day before & once cooked it sliced really easily, I drained the juices & made a lovely sauce with creme fraiche & white wine. I will definitely make this again.
20th Dec, 2015
Tastes lovely but looks a complete mess! No way it would carve into slices. The tin was full of juices (so the meat was lovely and tender) but it meant the whole thing collapsed as we tried to cut into it. Served it up in a heap on a platter and let everyone dig in! People said it tasted great but it's not attractive!


13th Dec, 2016
I made this a few weeks ago and it was amazing! I want to make it again but would love to make it in advance. I see at the top it says it is freezable, would you freeze it before or after cooking and would you then need to defrost before cooking? Any help would be much appreciated!
goodfoodteam's picture
17th Dec, 2016
Thanks for your question. We're glad you enjoyed the recipe. You can freeze after step 4 (freeze straightaway, don't chill for two days). Defrost thoroughly - you can do this overnight in the fridge - then cook from step 5. Enjoy!
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