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Donal Skehan
Turkey Wellington | DonalSkehan.com
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Turkey Wellington

December 16

For an alternative to the big bird for Christmas, this is an ideal roast for a smaller crowd or particularly if the thought of carving an entire turkey scares the living bejesus out of you. Master the method here and then feel free to adapt the stuffing flavours to your liking.

  • time 1 hour 10 minutes
  • serves Serves 6
Method
  1. Heat the butter and oil in a large non stick frying pan over a medium heat. Add the shallot and garlic, let these soften for a minute before adding the mushrooms and thyme. Sauté for 5-6 minutes until the liquid has evaporated and they have browned a little, don’t stir during this stage too much. Season to taste then set aside and leave to cool. Blitz this in a food processor, tip into a bowl and stir through the parmesan, breadcrumbs and herbs.
  2. Preheat the oven to 180c. Line a large baking tray with parchment paper.
  3. Butterfly the chicken breast and then using a rolling pin, bash to give an even thickness. It should be around the size of an a4 sheet. Spread this across the turkey and then from one of the shorter ends, roll tightly to give you a spiral pattern.
  4. Roll the pastry out the same shape as the rolled turkey but leaving about 5cm all around, or enough to roll it around the turkey. Using a pastry brush, brush the inside of the pastry with the egg. Arrange the turkey on this and then roll so it’s seam side down.
  5. Brush the outside of the pastry with egg. Use a small sharp knife to score the pastry but don’t cut fully through. Create a diamond pattern on the surface. You can roll any excess pastry and cut into leaves or other patterns if you like. Sprinkle with sea salt and the rosemary. Place in the middle shelf of the oven for an hour until golden then leave to rest for about 10 minutes before slicing and serving with cranberry sauce and roast vegetables.

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Ingredients

1/4 stick butter 

1 tbsp olive oil 

1 shallot, finely chopped 

2 garlic cloves, finely chopped

2 thyme sprigs, leaves removed 

3.5oz wild mushrooms 

8.8oz chestnut mushrooms, sliced

1.7oz parmesan, finely grated 

3.5g breadcrumbs 

Large handful parsley, chopped 

53oz skinless turkey breast 

Cranberry sauce 

1 x 17oz pack puff pastry 

1 free range egg, beaten 

1 sprig rosemary, leaves removed 

Cranberry sauce, to serve

Roast vegetables, to serve 

Sea salt and freshly ground black pepper 

25g butter 

1 tbsp olive oil 

1 shallot, finely chopped 

2 garlic cloves, finely chopped

2 thyme sprigs, leaves removed 

100g wild mushrooms 

250g chestnut mushrooms, sliced

50g parmesan, finely grated 

100g breadcrumbs 

Large handful parsley, chopped 

1.5kg skinless turkey breast 

Cranberry sauce 

1 x 500g pack puff pastry 

1 free range egg, beaten 

1 sprig rosemary, leaves removed 

Cranberry sauce, to serve

Roast vegetables, to serve 

Sea salt and freshly ground black pepper 

You'll Need

Baking tray

Pastry brush

Non stick frying pan

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