Turkey Wellington Turkey Recipes Jamie Oliver 2

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 on both sides. Sear the turkey breast on all sides until golden brown. Remove from the skillet and set aside to cool.

3. In the same skillet, add the chopped onion and garlic. Sauté until softened, about 3-4 minutes. Add the chopped mushrooms and cook until they release their liquid and it evaporates, about 5-7 minutes. Stir in the fresh parsley and season with salt and pepper. Allow the mushroom mixture to cool slightly.

4. Lay out a sheet of plastic wrap on a clean surface. Arrange the prosciutto slices on the plastic wrap, slightly overlapping. Spread the mushroom mixture evenly over the prosciutto. Place the seared turkey breast on top of the mushroom layer.

5. Carefully wrap the prosciutto and mushroom mixture around the turkey breast, forming a tight package. Roll out the puff pastry sheet on a lightly floured surface to a rectangle large enough to encase the turkey completely.

6. Place the turkey package in the center of the puff pastry. Gently fold the pastry around the turkey, ensuring a snug fit. Trim any excess pastry and seal the edges by pressing with a fork. Score the top of the pastry lightly for a decorative finish. Brush the entire Wellington with the beaten egg for a golden color when baked.

7. Transfer the Turkey Wellington to the prepared baking sheet. Bake in the preheated oven for 35-40 minutes, or until the puff pastry is golden brown and the internal temperature of the turkey reaches 165°F (74°C).

8. Once cooked, allow the Turkey Wellington to rest for a few minutes before slicing. Serve slices of the Turkey Wellington with your favorite sides like roasted vegetables or mashed potatoes.