Chorizo crumb turkey breast roll wedding recipe

As mentionend on on Radio 4 The Kitchen Cabinet Woking, series 26 episode on the 12th October.

If you missed it, here’s a summary of recipes on the show and links to listen and the extended podcast version.

This Turkey breast recipe was created for Bramble Farm Turkeys owner Adrian Joy for his and Sarah’s wedding in May 2019 and kindly shared by our wedding caterer Rafika Bouguermat from Buzz Events Catering ltd

We wanted to serve turkey breast Rolls with a difference! A turkey recipe for a real feast.

Recipe ingredients


225g of chorizo 

80g soften butter

100g Panco breadcrumbs


1 medium size onion 

1 tbsp of crushed Garlic 

50g of freshly grated parmesan 

1 small free-range egg, lightly beaten 

Salt, pepper, fennel seed 

2 spoons of French mustard 

How to prepare

Skin the chorizo and slice in 1cm chunks

Sautée the chorizo and fennel seeds in a dry pan until light brown

Remove the chorizo and discard the seeds

Place the chopped onions and garlic in the pan, using the fragrant oil from the chorizo to sweat the onions

Add thyme and season to taste

Place the chorizo in a food processor to make a crumb 

Place the chorizo crumb, breadcrumbs, onion mix, parmesan, butter and egg in a bowl and mix to form a dough.

Roll the dough to ½ centimetre between 2 sheets of parchment paper

Spread the mustard on the turkey breast

Place and press the sheet of “crumb” on the turkey  

Cook in the oven to 60-65 degrees (See our how to cook Bramble Farm a turkey Instruction’s as they cook quicker than most supermarket birds.)

Gluten and dairy free alternative

We also made the dairy and gluten free crust swapping the parmesan, butter and egg with 4 tbsp of vegan mayo and using gluten free breadcrumb.

spicy turkey breast version

You can also add piment d’Espelette or cayenne pepper to the crumb to make it more spicy.

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