This delicious Turkey Wellington is a show-stopping dish perfect for special occasions. With a crispy puff pastry crust, savory stuffing, and juicy turkey, it’s a true crowd-pleaser. This recipe is surprisingly easy to prepare, and you can customize the stuffing to suit your taste. A perfect meal for any festive gathering!
Ingredients Needed:
Turkey:
- 1, 2-3 pound turkey breast, deboned and skin removed
- Avocado or vegetable oil
- Kosher salt
Stuffing:
- 2 tablespoons unsalted butter
- 1 large shallot, finely chopped
- 2 ½ ounces diced dried apricot (about ½ cup)
- 2 tablespoons brandy
- 1 tablespoon chopped thyme leaves
- 1 tablespoon chopped sage leaves
- ¾ pound ground sausage meat
- ½ teaspoon kosher salt
- A few very generous cracks of freshly ground black pepper
- 37g suet or tallow (about 3 tablespoons)
- 2 ½ ounces panko breadcrumbs (about ¾ cup)
Crepes:
- 2 eggs
- ½ cup all-purpose flour (60g)
- ½ cup whole milk (125ml)
- 1 tablespoon thyme leaves
- ½ teaspoon kosher salt
- Freshly ground black pepper
- Vegetable oil
Assembly:
- 1 egg yolk, beaten with a splash of water and a small pinch of salt
- 2, 9 x 9-inch sheets of frozen puff pastry
- Flaky salt
- Cranberry sauce, for serving
- Gravy, for serving
How To Make Turkey Wellington Recipe?
- Preheat the Oven: Preheat your oven to 120°C.
- Prepare the Turkey: Flatten the turkey breast and season it with salt. Place it on a wire rack, cover with plastic wrap, and refrigerate for 2 hours or overnight. Let it sit at room temperature for 30 minutes before cooking.
- Cook the Turkey: Drizzle the turkey with oil and roll it into a cylinder. Wrap it tightly in foil and bake for 2 hours, or until it reaches 71°C. Let it cool for 30 minutes before removing the foil.
- Make the Crepes: Blend the eggs, flour, milk, thyme, salt, and pepper until smooth. Heat a nonstick skillet over medium-low heat and lightly grease it. Pour a little batter in and cook each crepe for 1-2 minutes per side. Set aside to cool.
- Make the Stuffing: Melt butter in a skillet, then cook the shallots for 5-7 minutes until soft. Cool and mix with the other stuffing ingredients. Refrigerate until ready to use.
- Assemble the Wellington: Lay the crepes on plastic wrap, overlapping slightly. Spread the stuffing on the bottom third of the crepes. Unwrap the turkey and place it on top. Roll the crepes tightly around the turkey. Freeze for 30 minutes.
- Prepare the Puff Pastry: Roll out the puff pastry and brush one edge with egg wash. Place the second pastry sheet on top and roll to seal. Brush the entire pastry with egg wash.
- Wrap the Wellington: Remove the turkey from the freezer, unwrap it, and place it in the center of the pastry. Roll it tightly, sealing the edges with egg wash. Freeze for another 15 minutes.
- Cook the Wellington: Preheat the oven to 190°C and place a tray inside to heat. Unwrap the Wellington and score the top. Brush with egg wash and sprinkle with flaky salt. Bake for 40-45 minutes until golden, rotating halfway through. Let it cool for 10-15 minutes before slicing.
Recipe Tips:
- Don’t Overstuff the Crepes: When adding the stuffing, make sure it’s spread thin. Too much stuffing will make the Wellington hard to roll and cook unevenly.
- Chill Before Baking: After wrapping the turkey in pastry, freeze it for at least 15 minutes. This helps the pastry hold its shape during baking.
- Monitor the Oven Temperature: Ensure the oven is fully preheated. This will give you a perfectly crispy pastry without burning it.
- Rest Before Slicing: After baking, let the Wellington rest for 10-15 minutes. This lets the juices settle, making it easier to slice and more flavorful.
How To Store & Reheat Leftovers?
- Refrigerate: Let the Turkey Wellington cool to room temperature. Wrap it well and store it in the fridge for up to 3 days.
- Freeze: For freezing, wrap it in plastic wrap and aluminum foil. Freeze for up to 1 month.
- Reheat: Preheat to 180°C. Heat the Wellington for 5-7 minutes.
Nutrition Facts:
- Calories: 530 kcal
- Total Fat: 25g
- Saturated Fat: 13g
- Cholesterol: 110mg
- Sodium: 1570mg
- Potassium: 450mg
- Total Carbohydrate: 46g
- Dietary Fiber: 3g
- Sugars: 11g
- Protein: 29g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Turkey Gravy Recipe
- Gordon Ramsay Turkey Brine Recipe
- Gordon Ramsay Turkey Burger Recipe
Gordon Ramsay Turkey Wellington Recipe
Description
This delicious Turkey Wellington is a show-stopping dish perfect for special occasions. With a crispy puff pastry crust, savory stuffing, and juicy turkey, it’s a true crowd-pleaser. This recipe is surprisingly easy to prepare, and you can customize the stuffing to suit your taste. A perfect meal for any festive gathering!
Ingredients
Turkey:
Stuffing:
Crepes:
Assembly:
Instructions
- Preheat the Oven: Preheat your oven to 120°C.
- Prepare the Turkey: Flatten the turkey breast and season it with salt. Place it on a wire rack, cover with plastic wrap, and refrigerate for 2 hours or overnight. Let it sit at room temperature for 30 minutes before cooking.
- Cook the Turkey: Drizzle the turkey with oil and roll it into a cylinder. Wrap it tightly in foil and bake for 2 hours, or until it reaches 71°C. Let it cool for 30 minutes before removing the foil.
- Make the Crepes: Blend the eggs, flour, milk, thyme, salt, and pepper until smooth. Heat a nonstick skillet over medium-low heat and lightly grease it. Pour a little batter in and cook each crepe for 1-2 minutes per side. Set aside to cool.
- Make the Stuffing: Melt butter in a skillet, then cook the shallots for 5-7 minutes until soft. Cool and mix with the other stuffing ingredients. Refrigerate until ready to use.
- Assemble the Wellington: Lay the crepes on plastic wrap, overlapping slightly. Spread the stuffing on the bottom third of the crepes. Unwrap the turkey and place it on top. Roll the crepes tightly around the turkey. Freeze for 30 minutes.
- Prepare the Puff Pastry: Roll out the puff pastry and brush one edge with egg wash. Place the second pastry sheet on top and roll to seal. Brush the entire pastry with egg wash.
- Wrap the Wellington: Remove the turkey from the freezer, unwrap it, and place it in the center of the pastry. Roll it tightly, sealing the edges with egg wash. Freeze for another 15 minutes.
- Cook the Wellington: Preheat the oven to 190°C and place a tray inside to heat. Unwrap the Wellington and score the top. Brush with egg wash and sprinkle with flaky salt. Bake for 40-45 minutes until golden, rotating halfway through. Let it cool for 10-15 minutes before slicing.
Notes
- Don’t Overstuff the Crepes: When adding the stuffing, make sure it’s spread thin. Too much stuffing will make the Wellington hard to roll and cook unevenly.
- Chill Before Baking: After wrapping the turkey in pastry, freeze it for at least 15 minutes. This helps the pastry hold its shape during baking.
- Monitor the Oven Temperature: Ensure the oven is fully preheated. This will give you a perfectly crispy pastry without burning it.
- Rest Before Slicing: After baking, let the Wellington rest for 10-15 minutes. This lets the juices settle, making it easier to slice and more flavorful.
Gordon Ramsay Turkey Wellington Recipe