Cranberry Hazelnut Turkey Wellington Recipe With Video Included

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Season the turkey breast with salt and pepper, ensuring it's evenly coated on all sides.

3. In a bowl, mix together the cranberry sauce and chopped hazelnuts until well combined.

4. On a clean surface, roll out the puff pastry into a rectangle large enough to wrap the turkey breast completely.

5. Spread the cranberry hazelnut mixture evenly over the puff pastry, leaving a border around the edges.

6. Place the seasoned turkey breast on top of the cranberry hazelnut mixture.

7. Carefully fold the puff pastry over the turkey breast, sealing the edges by pressing them together. Trim any excess pastry if needed.

8. Place the turkey Wellington seam side down on the prepared baking sheet.

9. Brush the top of the puff pastry with the beaten egg to create a golden, glossy finish when baked.

10. Make a few slits on top of the pastry to allow steam to escape during baking.

11. Bake in the preheated oven for about 40-45 minutes or until the pastry is golden brown and the internal temperature of the turkey reaches 165°F (74°C).

12. Once done, remove the turkey Wellington from the oven and let it rest for a few minutes before slicing.

13. Serve slices of the Cranberry Hazelnut Turkey Wellington on a platter, garnished with fresh herbs for an elegant touch.