Jamie Oliver Turkey Wellington is made with turkey breast, sea salt, black pepper, olive oil, fresh thyme, cranberry jam, dried porcini mushrooms, smoked bacon, fresh rosemary, mixed mushrooms, a turkey leg, a carrot, a leek, an onion, plain flour, balsamic vinegar, butter, puff pastry, and an egg.
This amazing Turkey Wellington recipe makes a tasty dinner that takes about 4 hours and 30 minutes to make and serves up to 8 people.
This Turkey Wellington Recipe Is From Jamie’s Christmas with Bells On Cookbook By Jamie Oliver.
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🧡 Why This Turkey Wellington Recipe Will Leave You Wanting More
- Flavorful: The combination of turkey, cranberry jam, and mushrooms creates a delicious and rich flavor.
- Impressive: This dish looks stunning and is sure to impress your guests.
- Juicy and Moist: The pastry and stuffing help keep the turkey breast juicy and moist.
- Make Ahead: You can prepare this dish the day before, making it perfect for busy holiday schedules.
- Festive: It’s a great alternative to a whole turkey, perfect for smaller gatherings while still feeling festive.
🍗 Jamie Oliver Turkey Wellington Ingredients
- 1.6 kg (3.5 lb) turkey breast (skin off, preferably higher welfare)
- Sea salt and freshly ground black pepper
- Olive oil
- 1 large bunch fresh thyme (leaves picked)
- 340 g (12 oz) cranberry jam
- 25 g (1 oz) dried porcini mushrooms
- 6 rashers quality smoked streaky bacon (thinly sliced)
- 3 sprigs fresh rosemary
- 600 g (1.3 lb) 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 (17.6 oz) packets all-butter puff pastry (chilled)
- 1 large free-range egg (beaten)
🍠 How To Make Jamie Oliver Turkey Wellington
- Preheat the Oven and Prepare the Turkey Breast: Preheat your oven to 180°C (350°F). Place the turkey breast upside-down on a board. Carefully slice into the natural join of the breast muscle to open it out and create a pocket. Season well with salt and pepper, drizzle with olive oil, and sprinkle half the thyme leaves inside the pocket.
- Add Cranberry Jam and Prepare for Roasting: Spread an even layer of cranberry jam inside the turkey pocket, then fold the turkey back into shape and secure with cocktail sticks. Place the turkey in a roasting tray, season the outside with the remaining thyme, salt, pepper, and a drizzle of olive oil.
- Roast the Turkey: Cover the turkey with tin foil and roast it in the hot oven for 60-70 minutes or until the internal temperature reaches 72°C (162°F) at the thickest point. This will ensure the turkey is cooked through and juicy.
- Prepare the Mushroom Stuffing: While the turkey is roasting, soak the porcini mushrooms in just-boiled water. After 5 minutes, stir to let any grit settle. Fry the bacon in a large pan with a splash of olive oil until golden and crispy. Add the leaves from 2 rosemary sprigs for the last 30 seconds, then remove everything from the pan. Add the fresh mushrooms to the pan with salt and pepper. Drain and chop the porcini mushrooms, saving the soaking water, and add them to the pan. Cook until the mushrooms are golden and soft, then add a splash of the soaking water, avoiding any grit.
- Make the Gravy: To make the gravy, cut the thigh off the turkey leg and slash it. Place the leg and thigh in a pot with the carrot, leek, and onion. Add the flour, salt, pepper, and 2 liters (8 cups) of boiling water. Stir in 1 tablespoon of cranberry jam, the balsamic vinegar, and the remaining rosemary sprig. Bring to a boil, then simmer for around 2 hours or until thick. Strain through a sieve and reheat before serving.
- Prepare the Mushroom Mixture: Once the mushrooms are cooked and the pan is dry, add a knob of butter and toss to coat. Blitz the mushrooms in a food processor until smooth but still with some chunks. Let it cool completely.
- Assemble the Wellington: Once the turkey and mushroom mixture are cool, roll out the puff pastry on a floured surface. Place the smaller piece on a baking tray lined with greaseproof paper. Spread half the mushroom mixture in the center. Remove the cocktail sticks from the turkey and place the turkey on top of the mushroom mixture. Spread the remaining mushroom mixture over the top of the turkey, then sprinkle with crispy bacon and rosemary.
- Wrap the Wellington: Brush the edges of the pastry with beaten egg. Lay the second piece of pastry over the top and mold it around the turkey, pressing out any air and sealing the edges. Trim the edges, then decorate as desired. Brush the entire Wellington with beaten egg and leave uncovered in the fridge overnight.
- Bake and Serve: On Christmas Day, preheat the oven to 180°C (350°F). Bake the Wellington for 50-60 minutes until golden and the turkey is hot throughout. Let it rest for 10 minutes before carving into slices. Serve hot with the gravy and all your favorite sides.
💭 Recipe Tips
- Seal the Turkey Well: Securely fold and seal the turkey breast with cocktail sticks to keep the cranberry jam inside and keep the turkey juicy.
- Soak Mushrooms Right: Soak dried porcini mushrooms in hot water for at least 5 minutes and stir well to let any dirt settle at the bottom.
- Cook Mushrooms Until Golden: Cook the mushrooms until they are golden and sticky. This makes the stuffing taste better.
- Chill Overnight: Let the assembled Wellington rest in the fridge overnight. This helps the flavors mix and makes the pastry puff up nicely when baked.
- Use a Meat Thermometer: Check that the turkey is cooked to an internal temperature of 72°C (162°F) to make sure it is safe to eat and juicy.
🥗 What To Serve With Turkey Wellington?
Turkey Wellington pairs well with roasted vegetables, mashed potatoes, cranberry sauce, and a fresh green salad. It also can be served alongside stuffing, gravy, and Brussels sprouts for a family chrismas dinner.
🎚 How To Store Leftovers Turkey Wellington?
- Refrigerate: Store any leftover Turkey Wellington in an airtight container in the fridge for up to 3 days.
- Freeze: You can freeze the cooked Wellington in an airtight container for up to 3 months. Thaw it in the fridge overnight before reheating.
🥵 How To Reheat Turkey Wellington?
- In The Oven: Preheat the oven to 180°C (350°F). Place slices of the Wellington on a baking tray and cover with foil. Heat for about 20 minutes or until hot.
- In The Microwave: Place slices on a microwave-safe plate and cover. Heat on medium power for 2-3 minutes or until hot.
- On The Stovetop: You can reheat slices in a non-stick pan over medium heat. Cook each side for about 5 minutes until warmed through.
FAQs
Can I Make Turkey Wellington Ahead Of Time?
Yes, you can prepare the Turkey Wellington a day before. Assemble it and keep it in the fridge until you’re ready to bake it.
How Do I Keep The Turkey Breast Moist?
The stuffing and pastry help keep the turkey breast moist by sealing in the juices during baking so, keep calm this Wellington will come out perfect moist.
Can I Use Different Mushrooms?
Yes, you can use any mix of mushrooms you prefer, such as button mushrooms, portobello, or shiitake.
How Do I Prevent The Pastry From Getting Soggy?
Ensure the mushroom mixture is completely cool before assembling the Wellington. This helps prevent the pastry from becoming soggy.
What Should I Do If My Pastry Starts To Burn?
If the pastry starts to burn, loosely cover it with foil and continue baking. This will prevent further browning while allowing the turkey to cook through.
Can I Freeze The Uncooked Wellington?
Yes, you can freeze the uncooked Wellington for 2 monthes. Wrap it tightly in plastic wrap and foil. Thaw it overnight in the fridge before baking.
Can I Make The Gravy Ahead Of Time?
Yes, you can make the gravy ahead of time. Prepare it as instructed, strain it, and store it in the fridge for up to 3 days. Reheat it before serving.
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Jamie Oliver Turkey Wellington Nutrition Facts
- Calories: 787
- Fat: 29g
- Saturates: 16.6g
- Sugars:38g
- Protein: 15.3g
- Carbs: 66.3g
Jamie Oliver Turkey Wellington
Description
Jamie Oliver Turkey Wellington is made with turkey breast, sea salt, black pepper, olive oil, fresh thyme, cranberry jam, dried porcini mushrooms, smoked bacon, fresh rosemary, mixed mushrooms, a turkey leg, a carrot, a leek, an onion, plain flour, balsamic vinegar, butter, puff pastry, and an egg.
This amazing Turkey Wellington recipe makes a tasty dinner that takes about 4 hours and 30 minutes to make and serves up to 8 people.
Ingredients
Instructions
- Preheat the Oven and Prepare the Turkey Breast: Preheat your oven to 180°C (350°F). Place the turkey breast upside-down on a board. Carefully slice into the natural join of the breast muscle to open it out and create a pocket. Season well with salt and pepper, drizzle with olive oil, and sprinkle half the thyme leaves inside the pocket.
- Add Cranberry Jam and Prepare for Roasting: Spread an even layer of cranberry jam inside the turkey pocket, then fold the turkey back into shape and secure with cocktail sticks. Place the turkey in a roasting tray, season the outside with the remaining thyme, salt, pepper, and a drizzle of olive oil.
- Roast the Turkey: Cover the turkey with tin foil and roast it in the hot oven for 60-70 minutes or until the internal temperature reaches 72°C (162°F) at the thickest point. This will ensure the turkey is cooked through and juicy.
- Prepare the Mushroom Stuffing: While the turkey is roasting, soak the porcini mushrooms in just-boiled water. After 5 minutes, stir to let any grit settle. Fry the bacon in a large pan with a splash of olive oil until golden and crispy. Add the leaves from 2 rosemary sprigs for the last 30 seconds, then remove everything from the pan. Add the fresh mushrooms to the pan with salt and pepper. Drain and chop the porcini mushrooms, saving the soaking water, and add them to the pan. Cook until the mushrooms are golden and soft, then add a splash of the soaking water, avoiding any grit.
- Make the Gravy: To make the gravy, cut the thigh off the turkey leg and slash it. Place the leg and thigh in a pot with the carrot, leek, and onion. Add the flour, salt, pepper, and 2 liters (8 cups) of boiling water. Stir in 1 tablespoon of cranberry jam, the balsamic vinegar, and the remaining rosemary sprig. Bring to a boil, then simmer for around 2 hours or until thick. Strain through a sieve and reheat before serving.
- Prepare the Mushroom Mixture: Once the mushrooms are cooked and the pan is dry, add a knob of butter and toss to coat. Blitz the mushrooms in a food processor until smooth but still with some chunks. Let it cool completely.
- Assemble the Wellington: Once the turkey and mushroom mixture are cool, roll out the puff pastry on a floured surface. Place the smaller piece on a baking tray lined with greaseproof paper. Spread half the mushroom mixture in the center. Remove the cocktail sticks from the turkey and place the turkey on top of the mushroom mixture. Spread the remaining mushroom mixture over the top of the turkey, then sprinkle with crispy bacon and rosemary.
- Wrap the Wellington: Brush the edges of the pastry with beaten egg. Lay the second piece of pastry over the top and mold it around the turkey, pressing out any air and sealing the edges. Trim the edges, then decorate as desired. Brush the entire Wellington with beaten egg and leave uncovered in the fridge overnight.
- Bake and Serve: On Christmas Day, preheat the oven to 180°C (350°F). Bake the Wellington for 50-60 minutes until golden and the turkey is hot throughout. Let it rest for 10 minutes before carving into slices. Serve hot with the gravy and all your favorite sides.
Notes
- Seal the Turkey Well: Securely fold and seal the turkey breast with cocktail sticks to keep the cranberry jam inside and keep the turkey juicy.
- Soak Mushrooms Right: Soak dried porcini mushrooms in hot water for at least 5 minutes and stir well to let any dirt settle at the bottom.
- Cook Mushrooms Until Golden: Cook the mushrooms until they are golden and sticky. This makes the stuffing taste better.
- Chill Overnight: Let the assembled Wellington rest in the fridge overnight. This helps the flavors mix and makes the pastry puff up nicely when baked.
- Use a Meat Thermometer: Check that the turkey is cooked to an internal temperature of 72°C (162°F) to make sure it is safe to eat and juicy.
Jamie Oliver Turkey Wellington