Prepare for a feast with this sensational turkey bombe, a showstopping roast packed with flavour! The lean turkey and protein-rich sausages combine with smoky bacon and spicy chorizo for a truly unforgettable meal.
finely grated
smoked
roughly chopped
boneless, skinless
Squeeze the sausagemeat into a bowl. Add the grated garlic, chopped parsley, and egg. Use your fingers to thoroughly mix all the ingredients together until well combined.
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.
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.
Peel off the top layer of baking parchment from the bacon, leaving the bacon on the bottom sheet. Place the turkey, skinned-side down, onto the bacon. 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.
Preheat your oven to 200C (180C fan/gas 6). Remove the cling film from the bombe. Lightly brush the bombe with sunflower 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).
Brush the bombe with maple syrup to give it a sticky finish. Continue to roast for another 45 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. Allow the bombe to rest for at least 15 minutes before carving into thick slices.
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.