Gordon Ramsay Turkey Wellington Recipe

The first time I made Turkey Wellington, I thought I could just swap beef for turkey, slap it in puff pastry, and call it gourmet.
Wrong.
The turkey came out dry, the pastry was soggy, and the stuffing exploded like a culinary crime scene.

What I didn’t get?
Turkey needs pre-cooking control. The crepes act as a moisture shield. And if you rush chilling, you kill the whole structure.

Learning Gordon’s method showed me this isn’t just swapping proteins—it’s a whole heat management system.
Today, I’ll show you how to nail it—no soggy bottoms, no dry bird, no Christmas dinner panic.

Why This Works (And Where Most Go Wrong)

• Turkey Breast is Lean: If you don’t pre-cook and shape it, it dries out or leaks juice into the pastry.
• Crepes Save the Day: They create a moisture barrier between the juicy stuffing and the pastry.
• Two Freezes, One Goal: Brief freezing locks structure so your Wellington bakes up tight and clean.
• Oven Heat Discipline: Starting with a hot tray and a fully preheated oven is non-negotiable for crisp puff pastry.

Where people blow it?

• Rushing the chilling steps
• Overloading the stuffing
• Under-seasoning the turkey

Ingredients That Actually Matter

Turkey:

• 1 turkey breast, 2–3 pounds, skin off, bones out
  Tip: Flatten slightly for even cooking.

Stuffing:

• 2 tbsp unsalted butter
• 1 large shallot, finely chopped
• ½ cup diced dried apricot
• 2 tbsp brandy
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh sage, chopped
• ¾ lb good-quality sausage meat
• ½ tsp kosher salt
• Big cracks of black pepper
• 3 tbsp suet or tallow (moisture insurance)
• ¾ cup panko breadcrumbs

Crepes:

• 2 eggs
• ½ cup all-purpose flour
• ½ cup whole milk
• 1 tbsp thyme leaves
• ½ tsp kosher salt + pepper

Assembly:

• 2 sheets frozen puff pastry
• 1 egg yolk + splash of water (egg wash)
• Flaky salt for topping
• Cranberry sauce and gravy to serve

How To Make Gordon Ramsay Turkey Wellington

• First, preheat your oven to 120°C (250°F).
• Prepare the Turkey:
  Flatten the turkey breast slightly with a rolling pin. Season it aggressively with kosher salt.
  Lay it on a rack, cover with plastic wrap, and refrigerate for at least 2 hours—overnight is ideal.
  Let it sit at room temp 30 minutes before roasting.
• Roast the Turkey:
  Drizzle lightly with oil. Roll into a cylinder, tight as a drum.
  Wrap in foil like a sausage, twisting the ends.
  Roast for about 2 hours, aiming for 71°C (160°F) internal temp.
  Cool 30 minutes inside the foil. Important: keep it tight.
• Make the Crepes:
  Whisk the batter: eggs, flour, milk, thyme, salt, pepper until smooth.
  Cook thin crepes in a lightly oiled skillet—medium-low, 1–2 minutes per side.
  Cool on a rack.
• Make the Stuffing:
  Melt butter, sweat the shallot for 5–7 minutes until translucent.
  Cool slightly, then mix with apricots, brandy, herbs, sausage meat, suet, and panko.
  Season hard. Refrigerate.
• Assemble:
  On plastic wrap, overlap the crepes into a big rectangle.
  Spread a thin layer of stuffing across the bottom third.
  Lay the turkey on top.
  Use the plastic wrap to roll everything into a tight cylinder.
  Freeze 30 minutes.
• Wrap in Puff Pastry:
  Roll out both pastry sheets slightly. Overlap and seal edges with egg wash.
  Unwrap the turkey/crepe log, place it in the center.
  Roll the pastry tightly around it, sealing edges with more egg wash.
  Freeze 15 minutes more.
• Bake:
  Preheat oven to 190°C (375°F).
  Heat the baking tray inside the oven.
  Score the top of the pastry lightly. Brush with egg wash and sprinkle flaky salt.
  Place Wellington on the hot tray and bake 40–45 minutes until deep golden. Rotate halfway.
• Rest:
  Let rest 10–15 minutes before slicing.
  Serve with cranberry sauce and gravy.

What Gordon Ramsay Says About This Dish

“If it’s soggy underneath, you’ve lost.” (Meaning: dry off the turkey, chill properly, crepes save the pastry.)

“Chill it at every stage—it’s like building a proper structure.” (Rush chilling = pastry collapse.)

“Cook the turkey low and slow first to lock in juices.” (Not searing—roasting.)

“Always let the Wellington breathe after baking. If you slice too early, you lose all the juices.”

These tips absolutely changed my game the second time around.

What I Got Wrong (And How I Fixed It)

• Mistake: Overstuffed the crepes—splitting the pastry later.
  Fix: Thin, even stuffing layer only.
• Mistake: Didn’t chill the rolled Wellington enough—pastry melted weirdly.
  Fix: Freeze between stages, even if you think it looks “good enough.”
• Mistake: Baked on a cold tray—soggy bottom guaranteed.
  Fix: Always preheat your baking tray inside the oven.

Variations That Actually Hold Up

• Dried Cranberries instead of Apricots: Adds tartness—great swap.
• Ground Chicken instead of Sausage: Works but add extra suet for moisture.
• Herb Crepes: Add extra parsley and sage into the crepe batter for a flavor punch.

DO NOT:

• Use regular pie dough. It won’t crisp and will leak everywhere.

Pro Tips That Change the Game

• Internal Temp Targets: Turkey: 71°C (160°F) when pre-cooked.
• Wellington Center: 74°C (165°F) after baking.
• Resting: Minimum 10 minutes—15 is better. Slice with a serrated knife.
• Crepe Thickness: Thinner = better. Think delicate, not pancake.
• Pastry Seams: Always place seams facing down on the tray, or it bursts.

Storage + Leftover Moves

• Refrigerate: Wrap slices tightly. Good for 3 days.
• Freeze: Freeze whole or in slices, double-wrapped. Up to 1 month.
• Reheat: 180°C (350°F), about 5–7 minutes for slices. Whole Wellingtons: about 15 minutes.
• Leftover Magic: Dice cold Wellington into cubes and crisp them in a skillet for incredible “Turkey Wellington Hash.”

FAQs – Quickfire

Q: Can I make it ahead of time?
Yes. Assemble and freeze before baking. Bake from frozen, adding 10–15 extra minutes.

Q: Can I use dark turkey meat?
Better flavor, but harder to shape. Breast works best.

Q: Why crepes and not prosciutto like Beef Wellington?
Turkey leaks way more liquid than beef—crepes soak it, prosciutto won’t.

Q: Can I skip the stuffing?
You could—but you’ll lose moisture and flavor protection inside.

Try More Recipes:

• Gordon Ramsay Turkey Gravy Recipe
• Gordon Ramsay Turkey Brine Recipe 
• Gordon Ramsay Turkey Burger Recipe