Turkey, Bacon & Chorizo Bombe
This one-pan wonder packs a mighty 64g of protein, keeping you satisfied for hours. Picture lean turkey embracing smoky bacon and a kick of Spanish chorizo—it’s pure, guilt-free indulgence. You need this feast in your life.
Ingredients
sausagemeats500 g
egg1 whole
maple syrup1 tbsp
streaky bacon rashers32 wholesmoked
turkey breasts1600 gboneless, skinless
cooking chorizos600 g
garlic cloves3 clove
fresh parsley10 g
salt1 pinch
black pepper1 pinch
extra virgin olive oil1 tbsp
Instructions
Chef's Tips
For a richer flavour, collect the juices from the baking tin after roasting and use them as a base for a delicious homemade gravy.
To ensure even cooking and a juicy result, always allow the turkey bombe to rest for at least 15 minutes after it comes out of the oven before carving.
If preparing ahead, ensure the bombe is tightly wrapped in cling film and stored in the coldest part of your fridge for up to two days.
Prepare the Sausage Mixture
Grate the garlic and finely chop the parsley. Then squeeze the sausage meat into a bowl. Add the grated garlic, chopped parsley, egg, salt and black pepper. Use your fingers to thoroughly mix all the ingredients together until well combined.
Create the Bacon Lattice
Lay a large sheet of baking parchment on your work surface. Arrange the smoked streaky bacon rashers to create a large rectangular lattice, weaving them in and out of each other. Place another piece of baking parchment on top, then use a rolling pin to roll over the bacon to seal the rashers together.
Prepare the Turkey Breast
Carefully butterfly the turkey breast by making a cut into one side so you can open it like a book. Cover the butterflied turkey with cling film and use a meat mallet or rolling pin to gently bash it out into a rectangle. This rectangle should fit inside your bacon lattice, leaving a 2.5cm border of bacon on each side.
Assemble the Bombe
Peel off the top layer of baking parchment from the bacon, leaving the bacon on the bottom sheet. Place the turkey onto the bacon, ensuring the smoothest side is facing down. Evenly pat the sausage mixture on top of the turkey. Trim the rounded ends off the cooking chorizo and line them, with ends touching, along the middle of the sausage meat mixture. Use the edge of the baking parchment to help lift and roll the bacon and turkey into a tight log. Tie the bombe at intervals with kitchen string to keep its shape, then wrap it well in cling film and refrigerate.
Initial Roast
Preheat your oven to 200C (180C fan/gas 6). Remove the cling film from the bombe. Lightly brush the bombe with extra virgin olive oil and place it seam-side down on a baking sheet. Roast for 30 minutes until the bacon is crispy. Reduce the oven temperature to 180C (160C fan/gas 4).
Finish Roasting and Rest
Brush the bombe with maple syrup to give it a sticky finish. Continue to roast for another 45-75 minutes, or until the internal temperature of the bombe reaches 75C on a digital cooking thermometer. Check the temperature after 30 minutes, as oven temperatures can vary and a large bombe may take longer than the initial estimate. Allow the bombe to rest for at least 15 minutes before carving into thick slices.
