Jamie Oliver Turkey Wellington

The Jamie Oliver Turkey Wellington is everything a festive centerpiece should be—crispy, juicy, hearty, and just a bit posh. Wrapped in golden puff pastry with a rich mushroom filling, this clever twist on tradition feels both classic and special. I made it for a small family gathering, and wow—it totally stole the show. I loved how the cranberry jam snuck in that subtle sweet zing. (inspired by Jamie Oliver)

Ingredients Needed

For the Turkey

• 1.6 kg (3.5 lb) turkey breast, skin off
• Sea salt and freshly ground black pepper
• Olive oil
• 1 large bunch fresh thyme (leaves picked)
• 340 g (12 oz) cranberry jam

For the Mushroom Filling

• 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 knob unsalted butter

For the Gravy

• 1 turkey leg
• 1 carrot, roughly chopped
• 1 leek, trimmed and roughly chopped
• 1 onion, peeled and chopped
• 2 heaped tbsp plain flour
• 1 tbsp balsamic vinegar
• 1 tbsp cranberry jam
• Salt and pepper
• 2 liters boiling water

For the Pastry

• 2 x 500 g (17.6 oz) packets all-butter puff pastry (chilled)
• Plain flour, for dusting
• 1 large free-range egg, beaten

How To Make Jamie Oliver Turkey Wellington

Prep the Turkey:
Preheat your oven to 180°C (350°F). Lay the turkey breast upside-down on a board and gently slice to create a pocket in the meat. Season it inside and out, drizzle with olive oil, and sprinkle thyme leaves into the pocket. Spread cranberry jam generously inside, then fold it back and secure with cocktail sticks.

Roast the Turkey:
Pop the turkey in a roasting tray, season again, cover with foil, and roast for 60–70 minutes. You want the thickest part to reach 72°C (162°F) to lock in all those juices.

Make the Mushroom Mix:
While the turkey’s roasting, soak porcini mushrooms in just-boiled water. Fry bacon until crispy, then add rosemary leaves at the last moment. Remove and set aside. Cook the fresh mushrooms until golden, then add chopped porcini and a splash of soaking water. Once it’s all cooked down and dry, stir in a knob of butter and blitz in a food processor.

Cook the Gravy:
Slash the turkey leg and place it in a pot with carrot, leek, onion, flour, vinegar, cranberry jam, and rosemary. Add boiling water and simmer for about 2 hours. Once thickened, strain it and reheat later.

Assemble the Wellington:
Once everything is cool, roll out the pastry. Lay one piece on a tray, spread half the mushroom mix, and top with turkey (remove sticks!). Cover with the rest of the mix, crispy bacon, and rosemary. Lay the second sheet of pastry over, seal edges, and decorate. Brush with egg and chill overnight.

Bake:
Bake at 180°C (350°F) for 50–60 minutes until deeply golden. Let it rest for 10 minutes, then slice and serve with that gorgeous gravy.

Why I Love This Recipe

Honestly, I made this for our Christmas Eve dinner and it was a massive hit. My partner usually turns up their nose at turkey, but they went back for seconds. It’s just so full of flavor, and prepping it the day before made everything feel relaxed and festive.

Recipe Tips

• Seal the meat well to hold in that cranberry filling.
• Use a thermometer to avoid dry turkey—72°C is the magic number.
• Cool the mushroom mix before assembling so the pastry doesn’t get soggy.
• Customize the filling with mushrooms like shiitake or chestnut for depth.
• Let it rest before slicing—this keeps all the juices where they should be.

How To Store This Jamie Oliver Turkey Wellington

At Room Temperature

Leave it out for no more than 2 hours. After that, it’s fridge time.

In the Fridge

Wrap leftovers tightly or use an airtight container. Keeps well for up to 3 days.

In the Freezer

Freeze cooked Wellington in slices or whole for up to 3 months. Thaw overnight in the fridge.

Reheating

• Oven: Cover with foil and bake at 180°C for 20 minutes.
• Microwave: Medium power, 2–3 minutes per slice.
• Stovetop: Gently heat slices in a non-stick pan, about 5 mins per side.

Nutrition Facts (per serving)

• Calories: 787
• Carbs: 66.3g
• Protein: 15.3g
• Fat: 29g
• Sugar: 38g
• Fibre: 5g
• Sodium: 850mg

Let’s Answer a Few Questions!

Can I make this ahead of time?
Totally! Assemble the day before and bake fresh. It actually improves the texture.

Is it okay to freeze before baking?
Yes, wrap it tight in cling film and foil. Freeze for up to 2 months and thaw in the fridge overnight.

What if I don’t like cranberry?
No worries—fig or apricot jam also works beautifully.

Can I use chicken instead of turkey?
Sure! Just make sure it’s a large breast and check the internal temp for doneness.

Do I really need the gravy?
Let’s just say it takes the whole dish up a notch. But it’s still tasty without.

Try More Recipes:

• Jamie Oliver Turkey Pasta
• Jamie Oliver The Hix Turkey Burger
• Jamie Oliver Turkey Risotto