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.