Turkey Wellington is a delicious twist on the classic Beef Wellington, perfect for a special occasion or a festive meal or a showcase winter dinner party, with the added bonus of being half the cost of a traditional beef fillet. This dish is a labour of love but our step by step recipe will guide you through creating a mouthwatering Turkey Wellington.
800g of boneless turkey breast
Salt and black pepper to taste
1tbsp olive oil
1ts dried thyme
250g of mushrooms, finely chopped
1 large onion, finely chopped
2 cloves of garlic, minced
1 tbs butter
1 tsp dried tarragon
8 slices of prosciutto
400g of puff pastry
1 egg, beaten (for egg wash)
200ml red wine
200ml beef or turkey stock
1tbsp plain flour
Preheat your oven to 200°C (180°C fan/Gas Mark 6). Season the turkey breast with salt, black pepper, dried thyme, and olive oil. Set it aside to marinate while you prepare the mushroom duxelles.
In a frying pan, melt the butter over medium heat. Add the finely chopped onions and cook until they become translucent, about 3-4 minutes.
Add the minced garlic and chopped mushrooms to the pan. Cook for another 5-7 minutes until the mushrooms release their moisture and start to brown.
Season the mixture with dried tarragon, salt, and black pepper. Cook for an additional 2 minutes.
Remove from heat and let it cool.
Lay out a large sheet of cling film. Arrange the prosciutto slices on it, slightly overlapping to form a rectangle.
Spread the cooled mushroom duxelles evenly over the prosciutto.
Place the seasoned turkey breast in the centre of the mushroom-covered prosciutto.
Carefully wrap the prosciutto and mushroom mixture around the turkey, using the cling film to help shape it into a tight log. Chill the wrapped turkey in the refrigerator for about 15 minutes to firm it up.
Roll out the puff pastry on a floured surface to a size large enough to encase the turkey.
Remove the chilled turkey from the cling film and place it in the centre of the pastry.
Fold the pastry over the turkey, sealing the edges. Trim any excess pastry.
Brush the pastry with the beaten egg to give it a beautiful golden colour.
Using a sharp knife, gently score the top of the pastry with diagonal lines.
Place the Turkey Wellington on a baking tray lined with parchment paper. Bake in the preheated oven for 35-40 minutes or until the pastry is golden brown and the turkey reaches an internal temperature of 75°C.
While the Wellington is baking, prepare the gravy. In a saucepan, melt the butter over medium heat. Add the plain flour and cook for a minute or two until it turns a light golden colour.
Slowly pour in the red wine and turkey or beef stock, stirring constantly to avoid lumps.
Simmer the gravy until it thickens, which should take about 10-15 minutes. Season with salt and black pepper to taste.
Let the Turkey Wellington rest for a few minutes before slicing. Serve it with the red wine gravy and a dollop of cranberry. sauce.