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turkey wellington sliced

Gordon Ramsay's Turkey Wellington

Gordon Ramsay's turkey wellington is a great recipe for a Thanksgiving dinner. The wellington has three delicious layer. The outermost layer is the golden and flaky pastry, the middle layer is soft crepes and a meat stuffing, and the inner layer is the juicy turkey.
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Prep Time 3 hours
Cook Time 3 hours
Total Time 6 hours
Course Chef's Delight
Cuisine American
Servings 4
Calories 1445 kcal

Equipment

  • 3 Sheet Trays
  • Plastic Wrap
  • Aluminum Foil
  • 12-inch Non-Stick Pan
  • Medium Skillet
  • Oven
  • Large Bowl
  • Blender
  • Knife
  • Kitchen Twine
  • Wooden Spoon
  • Brush

Ingredients
  

For The Turkey

  • 1 2-pound Turkey Breast (deboned, skin removed)
  • Vegetable Oil
  • Kosher Salt

For The Stuffing

  • 1 large Shallot (finely chopped)
  • ½ cup Dried Apricot (diced)
  • ¾ pound Ground Sausage Meat
  • 2 ½ ounces Panko Breadcrumbs
  • 2 tablespoons Unsalted Butter
  • 37 g Suet
  • 1 tablespoon Thyme Leaves (chopped)
  • 1 tablespoon Sage Leaves (chopped)
  • ½ teaspoon Kosher Salt
  • A few cracks Freshly Ground Black Pepper

For The Crepes

  • ½ cup All-Purpose Flour
  • ½ cup Whole Milk
  • 2 Eggs
  • ½ teaspoon Kosher Salt and Freshly Ground Black Pepper
  • Vegetable Oil

For Assembly

  • 2 (9x9 inch) sheets Frozen Puff Pastry
  • 1 Egg Yolk (beaten with a little water and salt)
  • Flaky Salt
  • Cranberry Sauce (for serving)
  • Gravy (for serving)

Instructions
 

Cooking The Turkey

  • Take the deboned turkey and lay it out on a surface. Using a sharp knife, butterfly it so that the meat is of even thickness. If you want, you can pound it so that it is even throughout.
  • Season the turkey with salt and place on a sheet tray. Cover the sheet tray with plastic wrap and place it in the refrigerator for a minimum of 2 hours. After that, take it out and let it come to room temperature for 30 minutes.
  • Before you cook the turkey, preheat the oven to 250˚F.
  • Now, roll up the turkey and truss it. Pour some oil over it and rub it using your hands. After that, wrap this turkey roll in aluminum foil and place it on a sheet tray.
  • Bake the turkey in the oven for 2 hours. When cooked, take it out and let it rest for half an hour.

Making The Crepes

  • In a blender, add flour, milk, oil, egg, salt, pepper, and thyme leaves and blend for half a minute to make a smooth crepe batter.
  • Then, heat a 12-inch non-stick pan and grease it with just a touch of oil. Pour ⅓ cup of the batter into the skillet and spread it all over the skillet. Cook it for about 2 minutes and then flip it. Cook the other side for a minute and transfer it to a baking sheet.
  • Repeat this process to make three more crepes, greasing in between each crepe.

Making The Stuffing

  • In a medium skillet, melt butter and add the shallots to it. Cook them for about 5 minutes until they are caramelized.
  • When the shallots are caramelized, add them to a large bowl. Add the ground meat, apricot, sage, thyme, breadcrumbs, salt, and pepper to it. Also, add brandy and suet to the bowl and mix everything with the help of your hands.

Assemble All Of It

  • Lay 4 sheets of plastic wrap such that they make a large square and overlap each other by just 4 inches.
  • Cut the crepes in equal square shapes. Then, lay them over the plastic sheet so that they overlap each other by ½ inch to make a giant square.
  • Scoop the stuffing on one end of the giant crepe square and spread it out using your hands. Spread out all over the crepe square leaving only ¾ square at the top.
  • Untwine the turkey and place it on the bottom end of the crepe square. Then, using the plastic wrap, roll the crepes over the turkey roll.
  • Close the extra plastic wrap on the sides by twisting it like a candy wrap. Place this roll in the refrigerator for 30 minutes
  • Lay the puff pastry like you lay the crepes before and join their edges. Using a brush, egg wash the puff pastry.
  • Take the turkey-crepe roll out of the refrigerator and unwrap it. Then, place it at the bottom end of the square.
  • Roll it and seal the pastry by applying egg wash over the edge and pressing it to the roll.
  • Trim any extra puff pastry, cover it with plastic wrap, and place this roll in the refrigerator for another 15 minutes.
  • Meanwhile, preheat the oven at 375˚F and also place the sheet tray in it.
  • Take the rollout of the refrigerator and unwrap it for the last time. Using a knife, score the top of the roll and make a pretty pattern. Also, brush the roll with the egg wash.
  • Place the roll on the preheated sheet tray and place it in the oven to bake it for 40-45 minutes.
  • After half time is over, rotate the tray at 180˚ so that the wellington is cooked evenly.
  • Take it out of the oven and let it rest for 10-15 minutes.
  • Lastly, slice the turkey wellington and serve it with cranberry sauce and gravy.

Video

Gordon Ramsay's Turkey Wellington and other Holiday Recipes for the Perfect Dinner

Nutrition

Serving: 712g | Calories: 1445kcal | Carbohydrates: 127g | Protein: 104g | Fat: 60g | Saturated Fat: 27.2g | Sodium: 2720mg | Fiber: 7g | Sugar: 15g
Keyword Gordon Ramsay, Gordon Ramsay Turkey Wellington, Turkey Wellington
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