A turkey, bacon & chorizo bombe on a serving platter

Turkey, bacon & chorizo bombe

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(1 ratings)

Prep: 40 mins Cook: 1 hr, 15 mins

More effort

10 with leftovers

Inspired by the internet sensation that is the bacon bombe, we've devised a Christmas cracker of a roast turkey with a stuffing of bacon and chorizo

Nutrition and extra info

Nutrition: Per serving

  • kcal656
  • fat41g
  • saturates14g
  • carbs7g
  • sugars3g
  • fibre2g
  • protein64g
  • salt3.9g
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Ingredients

  • 8 pork & herb sausages or 500g sausagemeat
  • 3 garlic cloves, finely grated
  • 1 small pack parsley, roughly chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 32 rashers smoked streaky bacon
    Bacon

    Bacon

    bay-kon

    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 1.6kg boneless, skinless turkey breasts (1 large or 2 small breasts)
    Turkey

    Turkey

    terk-ee

    The traditional Christmas bird, turkey is good to eat all year round though is only readily…

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 6 pieces cooking chorizo
    Chorizo

    Chorizo

    chore-reeth-oh

    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 1 tbsp maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

Method

  1. Squeeze the sausages into a bowl or tip in the sausagemeat. Add the garlic, parsley and egg, and squish through with your fingers to mix everything well.

  2. Lay a large sheet of baking parchment on your work surface. Use the bacon to make a large rectangular lattice, weaving the rashers in and out of each other. Place a piece of baking parchment on top, then use a rolling pin to roll over the bacon and seal the rashers together.

  3. Butterfly the turkey breast by cutting into one side of it so you can open it like a book. Cover with cling film and use a meat mallet or rolling pin to gently bash it out into a rectangle that fits inside the bacon, with a 2.5cm border of bacon on each side.

  4. To build the bombe, peel the top layer of parchment off the bacon, leaving it lying on the bottom sheet. Arrange the turkey, skinned-side down, on the bacon, then pat the sausage mixture on top. Trim the rounded ends off the chorizo and line them, ends touching, along the middle of the sausage meat mixture. Use the edge of the baking parchment to lift and roll the bacon and turkey into a tight log. Tie the bombe at intervals with string to keep it together, then wrap well in cling film and put in the fridge. Can be prepared, up to this point, and chilled two days ahead.

  5. To cook, heat oven to 200C/180C fan/gas 6. Remove the cling film, then brush the bombe with a little oil, put it seam-side down on a baking sheet, and roast for 30 mins until the bacon has crisped up, then reduce oven to 180C/160C fan/gas 6.

  6. Brush with the maple syrup to give it a sticky finish and continue to roast for another 45 mins or until the middle of the bombe reaches 75C on a digital cooking thermometer (check after 30 mins as oven temperatures do vary). Leave to rest for at least 15 mins before carving into thick slices. Any leftovers are delicious cold. Save the juices from the tin to make gravy.

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Comments, questions and tips

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Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
tashqmill
11th Nov, 2017
Can anyone tell me where I might find a turkey breast this size (recipe suggests one large or two small)? Every supermarket I’ve searched has turkey breast but I’d need about 8 to get to 1.6kg! I’ve searched for breast rolls too but the recipe didn’t use a roll. Thanks!
goodfoodteam's picture
goodfoodteam
15th Nov, 2017
Thanks for your question. We'd recommend ordering from your local butcher.
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