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Turkey Breast Wellington

Turkey breast Wellington wraps seared turkey, savory mushroom duxelles, and prosciutto in golden puff pastry. Chill the wrapped turkey before baking for neat slices and a crisp, flaky crust.
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Prep Time 20 minutes
Cook Time 1 hour 17 minutes
chilling and resting 55 minutes
Total Time 2 hours 32 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the turkey
  • 2 lb turkey breast roast boneless, skinless, patted dry
  • 1.25 tsp kosher salt divided
  • 0.5 tsp black pepper
  • 1 tbsp olive oil
For the mushroom duxelles
  • 2 tbsp unsalted butter
  • 1 shallot small, finely minced
  • 8 oz cremini mushrooms finely chopped
  • 1 tsp fresh thyme leaves
  • 0.25 cup dry white wine
For the Wellington
  • 4 oz prosciutto thinly sliced
  • 1 tbsp all-purpose flour for rolling
  • 1 sheet (about 8.5 oz) frozen puff pastry thawed
  • 1 egg large
  • 1 tsp water

Equipment

  • 1 12-inch skillet
  • 1 rimmed baking sheet

Method
 

Sear the turkey
  1. Sprinkle the turkey all over with 1 teaspoon of the salt and the black pepper.
  2. Heat the olive oil in a 12-inch skillet over medium-high heat, then sear the turkey, turning to brown all sides, for 6–8 minutes.
  3. Transfer the turkey to a plate and refrigerate until completely cool, about 30 minutes.
Cook the mushroom duxelles
  1. Melt the butter in the same skillet over medium heat, add the shallot, and cook for 2–3 minutes, stirring, until softened.
  2. Add the mushrooms, thyme, and remaining 1/4 teaspoon salt; cook for 10–12 minutes, stirring often, until the mushrooms have released their liquid and the pan is nearly dry.
  3. Add the wine and cook for 2–3 minutes, stirring, until the liquid has evaporated.
  4. Spread the duxelles on a plate and cool completely.
Assemble and bake
  1. Heat the oven to 400°F and line a rimmed baking sheet with parchment paper.
  2. Arrange the prosciutto slices in an overlapping rectangle on a sheet of plastic wrap.
  3. Spread the cooled duxelles over the prosciutto and place the turkey in the center.
  4. Use the plastic wrap to snugly wrap the prosciutto around the turkey, then refrigerate for 15 minutes.
  5. On a lightly floured surface, roll the puff pastry into a rectangle large enough to enclose the turkey.
  6. Unwrap the turkey and place it seam-side down in the center of the pastry.
  7. Fold the pastry around the turkey and seal the seams.
  8. Beat the egg with the water and brush the pastry all over.
  9. Score the top lightly with a sharp knife without cutting through the pastry.
  10. Bake on the prepared sheet for 45–60 minutes, until the pastry is golden brown and a thermometer inserted through one end into the center of the turkey reads 165°F.
  11. If the pastry browns before the turkey reaches temperature, tent it loosely with foil.
  12. Rest for 10 minutes before slicing and serving.

Notes

For the neatest slices, make sure the turkey and duxelles are completely cool before wrapping. Refrigerate leftovers in an airtight container for up to 3 days; freeze wrapped slices for up to 2 months. For a gluten-free swap, use gluten-free puff pastry and flour.