Festive Turkey Wellington
Turkey Wellington features superbly succulent turkey breast encased in a rich mushroom filling and light, crispy pastry. It's a delicious centerpiece perfect for Christmas or Thanksgiving. And it’s easier to make than it looks!
Servings 6 servings
Calories 387kcal
Equipment
- Food processor
- Large non-stick pan
- Medium sized baking sheet
- Pastry brush
Ingredients
- 2.2 pounds turkey breast skinless
- 13.23 ounces 1 sheet ready rolled puff pastry room temperature, or pastry block
- 10.58 ounces mushrooms wiped, chopped
- 0.25 ounces porcini mushrooms small handful
- 2.47 ounces ready-to-eat roasted chestnuts or pecans, chopped
- 3 sundried tomatoes in oil, drained, chopped
- 3 thyme sprigs leaves only
- 1 tablespoon fresh rosemary leaves only, finely chopped, or ½ tsp dried
- 4-5 tablespoons parmesan cheese coarsely grated
- 2 tablespoons olive oil
- 1½ tablespoons breadcrumbs
- Fine sea salt and pepper to taste
- 1 egg yolk lightly beaten with a few drops of water
Instructions
Prepare the turkey
- Preheat the oven to 350 F/ 180 C/ gas mark 4. Coat in oil: Season then rub the turkey breast with a little oil (approx. 2 teaspoons) and thyme leaves (approx. 2 sprigs) and place in a small pan. If your turkey breast is uneven in places you can shape it by using a few cocktail sticks where needed to ensure it doesn't unfold in the oven.
- Bake: Bake the turkey breast in the centre of the oven for about 55-60 minutes or until just cooked through - your thermometer inserted into the thickest part of the meat should read 72 degrees C (161.6 F).
- Cool: Remove from the oven and set aside to cool completely. Reserve the juices that will gather as the turkey cools (you can make a little gravy with them later, see below).
Prepare the mushroom mixture
- Prepare porcini: Rinse the porcini in cold water rubbing gently with your fingertips to remove any grit. Place in a small bowl and add a few spoonfuls of water, enough to just cover the mushrooms. Leave to soak for a few minutes while you prepare the regular mushrooms.
- Fry mushrooms: Fry the mushrooms in 1 tablespoon of oil over a fairly high heat for several minutes until nicely browned and the water has evaporated, stirring occasionally.
- Add ingredients: Add the porcini (along with the water they soaked in), rosemary, thyme leaves (1 sprig), sun-dried tomatoes and stir. Continue cooking and stirring until all the moisture has evaporated. Do this thoroughly.
- Pulse: Place the mixture in a food processor, add the chestnuts and pulse until sticky and there are no large mushroom pieces left.
- Add parmesan: Stir in the parmesan, breadcrumbs and season to taste.
Assemble
- Preheat the oven to 400 F/ 200 C/ 180 C fan/ gas mark 6.Prepare pastry: Unroll the puff pastry (or roll out on top of a lightly floured surface, if using a pastry block). Remove the cocktail sticks from the turkey (if present). Line a baking sheet with parchment paper, sprinkle with flour and place the rolled out pastry sheet on top (if your pastry comes with parchment paper use that).
- Add mushroom mixture: Spread the mushroom mixture over the middle of the pastry sheet (covering an area approx. 3 times that of the turkey breast) leaving one end untouched.
- Add turkey: Pat dry the bottom of the turkey breast with kitchen paper and place near the end with the mushroom base underneath. Brush the edges of the pastry lightly with the beaten yolk. Bring up the shorter side and fold the opposite side of the pastry over the breast (stripping the parchment off as you go) wrapping as tightly as possible to get rid of any air pockets. Make sure the pastry is nice and snug around the turkey breast. Trim the edges if needed.
- Bake: Using the back of a knife carefully score the pastry in a diamond pattern (optional) then brush the pastry all over with the beaten yolk. Bake in the centre of the oven for 45-50 minutes or until golden brown.
- Remove from the oven and set aside for 5 minutes before serving. In the meantime make the gravy (optional).
Prepare the gravy
- Make gravy: To a saucepan add the meat juices, along with some chicken/vegetable stock (twice the amount of the turkey juices) and 3 tablespoons of white wine. In a separate bowl dissolve 4 teaspoons of cornflour/cornstarch in 5 teaspoons of water and whisk into the sauce. Cook until the mixture thickens and starts bubbling, whisking all the time. Remove from the heat, adjust the seasoning, add a little mustard, more stock/water if needed, a few drops of balsamic vinegar, soy sauce or a bit of redcurrant jelly to taste (all optional). Serve!
Notes
- Bake the turkey breast until just cooked before assembling the recipe.
- Cool the turkey breast as well as the mushroom mixture completely before wrapping in the pastry.
- Both can be prepared the night before. Once cooled refrigerate overnight and assemble the recipe the next day. Remove from the fridge an hour before making the recipe.
- Ensure the pastry is also at room temperature before assembling the recipe.
- Make sure your pastry is big enough to wrap around the turkey breast.
- Cook the mushroom mixture until ALL the moisture has evaporated.
- Season the mushroom mixture generously.
- Bake the wellington in a preheated oven.
- Use a sharp knife to slice your turkey wellington. Your slices will look neater.
- Best served hot. Refrigerate leftovers, covered, for up to 4 days.
Nutrition
Serving: 1serving | Calories: 387kcal | Carbohydrates: 33g | Protein: 38g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.02g | Cholesterol: 91mg | Sodium: 460mg | Potassium: 601mg | Fiber: 2g | Sugar: 2g | Vitamin A: 127IU | Vitamin C: 6mg | Calcium: 79mg | Iron: 3mg