Turkey, bacon & chorizo bombe

Inspired by the internet sensation, we’ve devised a Christmas cracker of a roast turkey with a stuffing of bacon and chorizo.

Prep: 40 mins
Cook: 1 hr and 15 mins
More effort
Serves: 10 with leftovers

Ingredients

8 pork & herb sausages or 500g sausagemeat
3 garlic cloves, finely grated
1 small pack parsley, roughly chopped
1 egg
32 rashers smoked streaky bacon
1.6kg boneless, skinless turkey breasts (1 large or 2 small breasts)
1 tbsp sunflower oil
6 pieces of cooking chorizo
1 tbsp maple syrup

Turkey, bacon & chorizo bombe Method

Step: 1 Squash the sausages in a bowl or tip in the sausage meat. Add the garlic, parsley, and egg, and mash with your fingers to mix them very well.

Step: 2 Put a big sheet of baking parchment on your work side, Use the bacon to develop a large rectangular lattice, and twine the pieces in and out of each other. Lay a piece of baking parchment on top, then use a rolling pin to roll over the bacon and seal the rashers with each other.

Step: 3 Butterfly the turkey breast by knife it into one side of it so you can open it like a book. Force with cling film and use a meat mallet or rolling pin to gently smack it out into a rectangle that fits inside the bacon, with a 2.5cm border of bacon on all sides.

Step: 4 To form the bombe, skin the summit layer of parchment off the bacon, leaving it lying on the lowest part of the sheet. Place in order the turkey, skinned-side down, on the bacon, after that pat the sausage mixture on top. Chop down on the rounded ends of the chorizo and line them, edges touching, through the center of the sausage meat combination. Use the edge of the baking parchment to uplift and roll the bacon and turkey in a tight log. Bind the bombe at intervals with strands to keep it together, now wrap it well in cling film, and place it in the fridge. This can be prepared, up to this point, and chilled two days ahead.

Step: 5 To bake, heat the oven to 200C/180C fan/gas 6. Remove the cling film, brush the bombe with some oil, set it seam-side down on a baking sheet, and roast for about 30 mins up to the bacon has crisped up, then decrease oven to 180C/160C fan/gas 4.

Step: 6 Brush with the maple syrup to give it a tacky finish and continue to roast for 45 mins more or till the center of the bombe reaches 75C on a digital cooking thermometer (check after 30 mins as oven temperatures do vary). Leave it to rest for at least 15 minutes before cutting into thick slices. Any leftovers are delicious chilled. Save the juices from the tin to prepare gravy, and serve.