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Turkey wellington
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Total Time:
2 hours 35 minutes
Ingredients:
  • 1.6 kg turkey breast skin off, preferably higher welfare
  • sea salt and freshly ground black pepper
  • 1 large bunch fresh thyme leaves picked
  • 1 x 340 g jar cranberry jam
  • 25 g dried porcini mushrooms
  • 6 rashers quality smoked streaky bacon thinly sliced
  • 3 sprigs fresh rosemary
  • 600 g mixed mushrooms chopped
  • 1 turkey leg
  • 1 carrot roughly chopped
  • 1 leek trimmed and roughly chopped
  • 1 onion peeled and roughly chopped
  • 2 heaped tablespoons plain flour plus extra for dusting
  • 1 tablespoon balsamic vinegar
  • 1 knob unsalted butter
  • 2 x 500 g packets all butter puff pastry chilled
  • 1 large free-range egg beaten
Instructions:
  • Preheat the oven to 180°C/350°F/gas 4. Season the turkey breast and drizzle with olive oil. Sprinkle half of the thyme leaves, spread cranberry jam, then seal the breast like a Swiss roll and secure with cocktail sticks. Roast covered with foil for 60-70 minutes until 72°C at the thickest point. Soak porcini in hot water, fry bacon until crispy, then cook fresh mushrooms with porcini. Make gravy with turkey thigh, carrot, leek, onion, flour, water, cranberry jam, balsamic vinegar, and rosemary. Process mushrooms, roll out puff pastry, spread half of the mushroom mixture, add the turkey breast, remaining stuffing, bacon, and rosemary. Seal with the second pastry sheet, brush with egg wash, and refrigerate overnight. Bake at 180°C/350°F/gas 4 for 50-60 minutes until golden and turkey is hot. Rest before carving and serve with gravy. Enjoy!

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