A turkey, bacon & chorizo bombe on a serving platter

Turkey, bacon & chorizo bombe

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(5 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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  • 8 pork & herb sausages or 500g sausagemeat
  • 3 garlic cloves, finely grated
  • 1 small pack parsley, roughly chopped



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

  • 1 egg



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

  • 32 rashers smoked streaky bacon



    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)



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 6 pieces cooking chorizo



    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


  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 4.

  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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24th Dec, 2019
I am just about to make my turkey bombe for the third year running. My family love it! Maybe I have used the wrong sort of chorizo in the past but in my opinion (I'm on my own here) the flavour is too overpowering, so this year I am going to chop iup the chorizo and distribute it more in the sausagemeat. Finding a large turkey breast in a supermarket is a challenge; I will be using two smaller ones jammed together, it worked fine last year!
17th Nov, 2019
Made this when I was featured a few years ago and am bringing it out again this Christmas. Hoping it goes as well the second time as the first. It was delicious. Plus leftovers chopped up into a pie was amazing!!
18th Dec, 2017
Does the chorizo need cooking first to release the oil before it goes inside the turkey? I'm worried it will make the inside very greasy and oily if it goes in uncooked
22nd Nov, 2018
Can you freeze the uncooked bombe? Thank you
goodfoodteam's picture
22nd Nov, 2018
Thanks for your question. Technically you can freeze the bombe but you'll need to make sure hat it's firmly wrapped and thoroughly defrosted in the fridge before cooking.
22nd Dec, 2017
I ordered the turkey breast from the butcher, and when it has arrived (half frozen!) it actually weighs 3.6kg!!! When I ordered it he did say that 2kg is the smallest they could get. My husband collected it, or I would have questioned the size. I could just cut off the correct amount, but of course I can’t freeze the unused breast so I’d prefer to make a bigger roll. My question is, how long per kg to roast it? Should I just treat it like a whole turkey and stick to those times? Thanks.
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
15th Nov, 2017
Thanks for your question. We'd recommend ordering from your local butcher.
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