Turkey Wellington


  • puff pastry
  • 3,34 lbs Turkey Breast
  • Salt And Pepper
  • Olive oil
  • 1 Bunch of Fresh Thyme
  • 3,34 lbs Cranberry Jam
  • 6 Slices Smoked Bacon
  • 3 Branches of Fresh Rosemary
  • 1 Egg
  • 0,88 lbs Chestnut Mushrooms
  • 2 Tablespoons of Flour
  • 0,22 lbs Butter


Preheat the oven to 358°F. Place the turkey breast upside down on a board. Gently slice the natural junction of the pectoral muscle to open it and make a kind of pocket. Season with salt and pepper and drizzle with olive oil.

Place half of the thyme leaves in the pocket you opened on the chest and spread the cranberry jam evenly in layers. Fold the meat to cover the mixture you put inside the breast and secure the fold with a few toothpicks to hold it together.

Transfer the turkey to a roasting tray, season the outside with remaining thyme leaves, a pinch of salt and pepper, and a little olive oil and spread over the entire surface. Cover with aluminum foil and roast in a hot oven for 60 to 70 minutes . Add the bacon to a large skillet over medium heat with some oil and fry until crispy. Remove from the pan with the help of a colander and do not spill the bacon grease.

Add the ground fresh mushrooms to the pan with a pinch of salt and pepper. Cook until the mushrooms are soft and sticky. Finally, add 1 tablespoon of flour and cook for 1 more minute, remove from the stove and leave to cool. When the roasted mushrooms are warm, add a little butter, throw them in the food processor and blend until you get a smooth mixture. Let it cool down.

After the turkey breast and mushroom stuffing has cooled, you can move on to making the wellington. Sprinkle flour on a clean surface, then roll out the puff pastry to serve as a base and cover for the Wellington. Try to roll out the dough you will use as a cover a little larger. Line a large baking tray with greaseproof paper, first add the small piece of dough.

Spread half of the mushroom filling in the center of the base to cover an area the same size as your turkey breast. Remove the toothpicks, then place the turkey breast on top. Sprinkle with the crispy bacon and rosemary, then brush the edges of the dough with the beaten egg. Put the second puff pastry on top, gently shape the breast, push out all the air and seal.

Trim the edges to about 4 cm, then fold the ends inward on all four sides so they don't open. Brush egg yolk on the puff pastry. Bake at 358°F until fluffy and golden. Remove from oven, let cool for about 10 minutes before slicing. Serve with the prepared sauce.

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