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Gordon Ramsay Turkey Wellington

Gordon Ramsay’s Turkey Wellington is a spectacular dish , made with turkey breast, aromatic herbs, and a decadent apricot-infused sausage stuffing. In just 5 hours and 25 minutes., serve up to 6 guests this flavorful Dish.

Try More Gordon Ramsay Recipes:

🧡 Why You Should Give This Turkey Wellington Recipe A Chance:

  • Flavor Explosion: Gordon Ramsay’s Turkey Wellington combines succulent turkey, brandy-infused apricots, and savory sausage stuffing for an explosion of delicious flavors.
  • Textural Harmony: From the flaky puff pastry to the tender turkey and crispy crepes, this dish offers a delightful harmony of textures.
  • Ease of Preparation: With straightforward steps and common ingredients, this recipe is approachable, allowing anyone to create a culinary masterpiece.
  • Impressive Presentation: Elevate your holiday feast with a stunning centerpiece – the golden-brown, puff pastry-wrapped Turkey Wellington is sure to wow your guests.

❓ What Is Gordon Ramsay Turkey Wellington Recipe?

Gordon Ramsay’s Turkey Wellington is a culinary masterpiece, featuring a deboned turkey breast enveloped in puff pastry. The succulent turkey, infused with aromatic herbs, brandy-kissed apricots, and savory sausage stuffing, promises a harmonious blend of textures.

Gordon Ramsay Turkey Wellington
Gordon Ramsay Turkey Wellington

🍗 Gordon Ramsay Turkey Wellington Ingredients

Turkey:

  • 1, 2-3 pound turkey breast, deboned and skin removed
  • Avocado or vegetable oil
  • Kosher salt

Stuffing:

  • 2 tablespoons unsalted butter
  • 1 large shallot, finely chopped
  • 2 ½ ounces diced dried apricot (about ½ cup)
  • 2 tablespoons brandy
  • 1 tablespoon chopped thyme leaves
  • 1 tablespoon chopped sage leaves
  • ¾ pound ground sausage meat
  • ½ teaspoon kosher salt
  • A few very generous cracks freshly ground black pepper
  • 37g suet or tallow (about 3 tablespoons)
  • 2 ½ ounces panko breadcrumbs (about ¾ cup)

Crepes:

  • 2 eggs
  • ½ cup all purpose flour (60g)
  • ½ cup whole milk (125ml)
  • 1 tablespoon thyme leaves
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • Vegetable oil

Assembly:

  • 1 egg yolk, beaten with a splash of water and small pinch of salt
  • 2, 9 x 9-inch sheets frozen puff pastry
  • Flaky salt
  • Cranberry sauce, for serving
  • Gravy, for serving

🥧 How To Make Gordon Ramsay Turkey Wellington

  1. Prepare the Turkey: Lay down the breast and butterfly it with a sharp knife to balance out the thickness. Pound lightly if needed. Salt the turkey breast on all sides and place it on a wire-rack-lined sheet tray. Refrigerate for at least 2 hours, ideally overnight, in light plastic wrap. Let stand at room temperature for 30 minutes before cooking.
  2. Cook Turkey: Pre-heat the oven to 250˚F (120˚C).
  3. Truss and hold the turkey breast in a cylindrical shape with kitchen twine. Tear off a large square of heavy-duty aluminum foil and set the trussed turkey breast in the bottom middle, closest to you.
  4. Rub a tablespoon or two of oil on the turkey with your hands. Clean your hands and pull the bottom of the foil square over the turkey, delicately yet tightly rolling it into a perfect cylinder. Twist the ends like a candy wrapper and tuck them into the foil seam.
  5. Place seam-side up on a clean sheet tray with a wire rack and bake. Allow the turkey to cook for 2 hours until a thermometer put into the center reads at least 160˚F (71˚C). Continue cooling after 30 minutes without foil.
  6. Make Crepes: Blend all ingredients in a blender on high for 15–30 seconds until smooth and flour-free.
  7. Heat a 12-inch nonstick skillet on medium-low. Pour a little oil into the skillet and wipe it with a paper towel to grease it. Pour about ⅓ cup of batter into the skillet and tilt to coat evenly. After 1–2 minutes, the batter should seem dry. Flip the crepe and cook for another minute without coloring it. Instead of golden and crisp, the crepe should be pale, soft, and malleable. Place the crepe on a baking sheet or dish and repeat with the remaining batter, lightly coating the pan with shallot oil between crepes.
  8. Make Stuffing: Butter in a medium skillet over medium heat. The shallots should be tender and slightly caramelized after 5-7 minutes. Let cool in a medium bowl for a few minutes. Add the remaining ingredients to the large bowl and stir with your hands after cooling. Store in the fridge until needed.
  9. Assemble: Make a huge square by stacking 4 crepes and trimming the edges.
  10. Overlap two long plastic wrap pieces by 4 inches on a workstation. Place four crepes in a large square, overlapping each by at least ½-inch. Add 2 cups of stuffing to the bottom of the crepe square and flatten into a square that reaches approximately ¾ of the way up, leaving a few inches of crepe on top. Create a ¼-inch thick solid layer. Before continuing, wash your hands after handling uncooked stuffing.
  11. Keep the turkey cylindrical by carefully cutting and removing the thread. Place it at the bottom of the crepe and filling square and let the plastic wrap securely and carefully roll upwards away from you until the bottom edge overlaps slightly. Trim any excess crepe from the top and sides with a paring knife, leaving a 1-inch border. Don’t leave plastic wrap between crepe layers; tuck these sides in. Same method as wrapping the turkey breast cylinder in foil, roll the plastic wrap over the top. Fold the side crepe edges into a tight coil to hide the stuffing and turkey. Twist the ends like a candy wrapper and tuck them into the plastic wrap seam.
  12. Freeze for 30 minutes. Remove puff pastry from freezer and defrost while this freezes.
  13. Repeat the technique to wrap the crepe-covered turkey breast in puff pastry when it thaws. Overlap two long plastic wrap pieces by 4 inches on a workstation. Roll each puff pastry square at least 2 inches wider than the turkey cylinder with a rolling pin. Make sure the pastry is ⅛-inch thin. Apply a small layer of egg wash to the bottom edge of one pastry square and place the second square below it, overlapping by ½-inch. Seal two pastry squares with the rolling pin. Egg-wash the pastry completely.
  14. Take the crepe cylinder out of the freezer and carefully remove the plastic wrap. Use the same method to enclose the cylinder in puff pastry at the bottom of the pastry rectangle. Roll the puff pastry away from you until the bottom edge reaches the top. Leave 1-inch pastry to overlap. Trim excess. Brush gently with egg wash and press to seal pastry bottom and top. Cut excess dough from the sides, leaving ½-inch to surround the cylinder. Twist and roll the ends on the work surface to make another tight bundle. Put the ends beneath the seam and freeze for 15 minutes.
  15. Pre-heat the oven to 375˚F (190˚C). To avoid soggy bottoms, preheat a sheet tray in the oven.
  16. Remove the wellington from the freezer, remove the plastic wrap, and place seam-side down on parchment paper. Use a paring knife to score a pleasing design on top, then egg wash the entire surface. Season with flaky salt. Carefully take the hot sheet tray from the oven, place the parchment paper and Wellington on it, and return it.
  17. Puff pastry should be deep golden brown after 40–45 minutes. Turn the pan 180˚ halfway through baking and brush with egg wash again if desired. Slice and serve after 10-15 minutes of cooling. Cranberry sauce on the side.

💭 Recipe Tips

  • Ensure the turkey breast is properly deboned to maintain a uniform cook.
  • Use fresh herbs for maximum flavor; avoid substituting key ingredients like brandy or puff pastry.
  • Pay attention to crepe thickness; too thin may tear during assembly, impacting the dish’s structure.
  • Avoid overcooking the turkey; monitor internal temperature to preserve its succulence.
  • Brush puff pastry with egg yolk for a golden finish, but be cautious not to oversaturate and compromise crispiness.
Gordon Ramsay Turkey Wellington
Gordon Ramsay Turkey Wellington

🍷 What To Serve With Turkey Wellington?

Serve Turkey Wellington with classic holiday sides like creamy mashed potatoes, roasted Brussels sprouts, and a rich red wine gravy for a complete and indulgent feast.

🎚 How To Store Leftovers Turkey Wellington?

  • In The Fridge. Store Leftovers Turkey Wellington in airtight container, refrigerate for up to 3 days.
  • In The Freezer. Freeze wrapped Leftovers Turkey Wellington lasts 2-3 months. thaw before reheating.

🥵 How To Reheat Leftovers Turkey Wellington?

  • Oven Method: Reheat Gordon Ramsay Turkey Wellington in a preheated oven at 350°F (175°C) for 15-20 minutes to maintain its crispy exterior.
  • Slicing and Pan-Searing: For individual slices, pan-sear briefly on each side for a warm and crisp result.

FAQs

How Do I Prevent The Puff Pastry From Becoming Soggy During Baking?

To prevent puff pastry from becoming soggy during baking, prick the pastry with a fork before baking to release steam and prevent sogginess.

How Can I Prevent The Crepes From Tearing When Wrapping The Turkey?

To prevent crepes from tearing when wrapping turkey, ensure the crepes are not overfilled and are cooled before wrapping to maintain their integrity.

How Do I Properly Debone A Turkey Breast For This Recipe?

To properly debone a turkey breast, start by cutting along the breastbone and then carefully remove the meat from the bone.

Is It Possible To Prepare The Stuffing Without Using Brandy?

Yes, it’s possible to prepare stuffing without using brandy; substitute with chicken or vegetable broth for a flavorful alternative.

Try More Gordon Ramsay Recipes:

Gordon Ramsay Turkey Wellington Nutrition Facts

Amount Per Serving

  • Calories: 787
  • Fat: 29g
  • Saturates: 16.6g
  • Sugars: 38g
  • Protein:15.3g
  • Carbs: 66.3g

Gordon Ramsay Turkey Wellington

Difficulty:BeginnerPrep time:1 hour 5 minutesCook time:2 hours 20 minutesRest time:2 hours Total time:5 hours 25 minutesServings:6 servingsCalories:787 kcal Best Season:Available

Description

Gordon Ramsay’s Turkey Wellington is a spectacular dish , made with turkey breast, aromatic herbs, and a decadent apricot-infused sausage stuffing. In just 5 hours and 25 minutes., serve up to 6 guests this flavorful Dish.

Ingredients

    Turkey:

  • Stuffing:

  • Crepes:

  • Assembly:

Instructions

  1. Prepare the Turkey: Lay down the breast and butterfly it with a sharp knife to balance out the thickness. Pound lightly if needed. Salt the turkey breast on all sides and place it on a wire-rack-lined sheet tray. Refrigerate for at least 2 hours, ideally overnight, in light plastic wrap. Let stand at room temperature for 30 minutes before cooking.
  2. Cook Turkey: Pre-heat the oven to 250˚F (120˚C).
    Truss and hold the turkey breast in a cylindrical shape with kitchen twine. Tear off a large square of heavy-duty aluminum foil and set the trussed turkey breast in the bottom middle, closest to you.
  3. Rub a tablespoon or two of oil on the turkey with your hands. Clean your hands and pull the bottom of the foil square over the turkey, delicately yet tightly rolling it into a perfect cylinder. Twist the ends like a candy wrapper and tuck them into the foil seam.
  4. Place seam-side up on a clean sheet tray with a wire rack and bake. Allow the turkey to cook for 2 hours until a thermometer put into the center reads at least 160˚F (71˚C). Continue cooling after 30 minutes without foil.
  5. Make Crepes: Blend all ingredients in a blender on high for 15–30 seconds until smooth and flour-free.
  6. Heat a 12-inch nonstick skillet on medium-low. Pour a little oil into the skillet and wipe it with a paper towel to grease it. Pour about ⅓ cup of batter into the skillet and tilt to coat evenly. After 1–2 minutes, the batter should seem dry. Flip the crepe and cook for another minute without coloring it. Instead of golden and crisp, the crepe should be pale, soft, and malleable. Place the crepe on a baking sheet or dish and repeat with the remaining batter, lightly coating the pan with shallot oil between crepes.
  7. Make Stuffing: Butter in a medium skillet over medium heat. The shallots should be tender and slightly caramelized after 5-7 minutes. Let cool in a medium bowl for a few minutes. Add the remaining ingredients to the large bowl and stir with your hands after cooling. Store in the fridge until needed.
  8. Assemble: Make a huge square by stacking 4 crepes and trimming the edges.
  9. Overlap two long plastic wrap pieces by 4 inches on a workstation. Place four crepes in a large square, overlapping each by at least ½-inch. Add 2 cups of stuffing to the bottom of the crepe square and flatten into a square that reaches approximately ¾ of the way up, leaving a few inches of crepe on top. Create a ¼-inch thick solid layer. Before continuing, wash your hands after handling uncooked stuffing.
  10. Keep the turkey cylindrical by carefully cutting and removing the thread. Place it at the bottom of the crepe and filling square and let the plastic wrap securely and carefully roll upwards away from you until the bottom edge overlaps slightly. Trim any excess crepe from the top and sides with a paring knife, leaving a 1-inch border. Don’t leave plastic wrap between crepe layers; tuck these sides in. Same method as wrapping the turkey breast cylinder in foil, roll the plastic wrap over the top. Fold the side crepe edges into a tight coil to hide the stuffing and turkey. Twist the ends like a candy wrapper and tuck them into the plastic wrap seam.
  11. Freeze for 30 minutes. Remove puff pastry from freezer and defrost while this freezes.
    Repeat the technique to wrap the crepe-covered turkey breast in puff pastry when it thaws. Overlap two long plastic wrap pieces by 4 inches on a workstation. Roll each puff pastry square at least 2 inches wider than the turkey cylinder with a rolling pin. Make sure the pastry is ⅛-inch thin. Apply a small layer of egg wash to the bottom edge of one pastry square and place the second square below it, overlapping by ½-inch. Seal two pastry squares with the rolling pin. Egg-wash the pastry completely.
  12. Take the crepe cylinder out of the freezer and carefully remove the plastic wrap. Use the same method to enclose the cylinder in puff pastry at the bottom of the pastry rectangle. Roll the puff pastry away from you until the bottom edge reaches the top. Leave 1-inch pastry to overlap. Trim excess. Brush gently with egg wash and press to seal pastry bottom and top. Cut excess dough from the sides, leaving ½-inch to surround the cylinder. Twist and roll the ends on the work surface to make another tight bundle. Put the ends beneath the seam and freeze for 15 minutes.
  13. Pre-heat the oven to 375˚F (190˚C). To avoid soggy bottoms, preheat a sheet tray in the oven.
  14. Remove the wellington from the freezer, remove the plastic wrap, and place seam-side down on parchment paper. Use a paring knife to score a pleasing design on top, then egg wash the entire surface. Season with flaky salt. Carefully take the hot sheet tray from the oven, place the parchment paper and Wellington on it, and return it.
  15. Puff pastry should be deep golden brown after 40–45 minutes. Turn the pan 180˚ halfway through baking and brush with egg wash again if desired. Slice and serve after 10-15 minutes of cooling. Cranberry sauce on the side.

Notes

  • Ensure the turkey breast is properly deboned to maintain a uniform cook.
    Use fresh herbs for maximum flavor; avoid substituting key ingredients like brandy or puff pastry.
    Pay attention to crepe thickness; too thin may tear during assembly, impacting the dish’s structure.
    Avoid overcooking the turkey; monitor internal temperature to preserve its succulence.
Keywords:Gordon Ramsay Turkey Wellington