Thanksgiving turkey recipe-Turkey Wellington

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Last year I wanted to give it a twist to the traditional baked turkey and make a Turkey Wellington, we were really surprised on how delicious it turn out and we added it to our "Favorite Thanksgiving Dishes".

This Turkey Wellington is perfect for small families as you will be using  frozen boneless "turkey breast"  instead of the whole turkey, off course you can make several of them to feed a crowd. 

Each of those turkey breast weight around 3 lbs and you will need to bake it at 375ºF for 15-20 min per pound to get an internal temperature of 165°F (74°C) for safety. You can take out the turkey out of the oven when it reaches a temperature of 160 ºF, as it will continue cooking after you take it out.

When it comes to cook for thanksgiving the more practical you are the less tire you will be the next day, so you can use store bought cranberry sauce and frozen puff pastry or you can use homemade as well. 

For the mushrooms, the more variety of mushrooms will be best, but this will depend on your budget.  I  use my food processor to chop all the mushrooms. 

Here you can watch a snippet of the full video that soon  will be ready on the channel!

 

Turkey Wellington      Prep time: 2 Hrs Servings: 6 Ingredients: • 3 pounds boneless turkey breast, thawed • 1/4 cups pancetta or bacon, chopped • 2 small shallots, chopped • 1 1⁄2 cups cremini mushrooms, chopped • 1 cups shiitake mushroom, chopped • 1 1⁄2 cups white mushroom, chopped • 1 cups cranberry sauce • 14 ounce frozen puff pastry, thawed • 1-2  medium egg, beaten • 1 sprig rosemary • 1/2 cups dry vermouth • 1 pounds prosciutto, thinly sliced • 3 tbsps butter • 3-4 tbsp olive oil • 1 tsps rosemary • 1-2  tsps pepper • 2 -3  tsps sea salt • 1/2 tsps garlic powder • 2 small garlic cloves, minced • 1 sprig bay leaves  Procedure Preheat oven at 375 º F. 1) Thaw the turkey Brest and the puff pastry according the package instructions.  2) Once your turkey is thaw,  mix 2 tbsp of butter with the, garlic powder, rosemary,  pepper and sea salt and  rub the outside of the turkey with it and refrigerate for couple of hours.  3) In a skillet cook the pancetta at medium high heat until browned.  4) Add the shallots, garlic and sauté until shallots are translucid, increase the heat to high and add the chopped mushrooms, stir, add 1 tsp sea salt and cook for 6-7 minutes until all the mushroom’s moisture has evaporated. 5) Reduce the heat to medium, add 1 tbsp butter, stir continuously  and continue cooking for 15-20 minutes until the mushrooms mix is golden for better flavor. You can add more butter or olive oil if you see that the mushrooms need it.  Add the bay leaves, cook for 1 minute or two, add the vermouth, stir and cook for another minute. Transfer this mix to a dish and in the same skillet. 6) In the same skillet you cook the mushroom mix add 2 tbsp olive oil an heat at medium high, add the turkey, being sure all sides are seared. I like to leave the turkey a little bit longer in the skillet so the baking time will be less.  7) Over a plastic paper place the prosciutto slices, add mushroom mix, cranberry sauce and place turkey breast on top. Wrap around the prosciutto with the plastic paper and if you want you can tie it with some baker's thread.  Set aside. 8) Roll out half of the puff pastry over a parchment paper to an even thickness, take our the turkey from the plastic paper and place the turkey and wrapped  around the puff pastry,  leaving the seam on the bottom of the turkey bundle. Brush  the beaten egg all over the pastry. 9) Roll the other half of the puff pastry and with a pastry roller trace the design and cover the turkey. Brush with egg again.  10) Transfer the piece of parchment paper to a baking sheet. Insert an electronic thermometer and bake 15-20 minutes per pound of turkey, until the thermometer reads 165ºF.  This is so delicious!! You will enjoy it!