Celebrate the holiday season and roast dinner gatherings with this exquisite Turkey en Croute. A delicious twist on a traditional Beef Wellington that promises to impress your dinner guests with its golden, buttery puff pastry exterior, succulent roast turkey breast, and savoury stuffing wrapped in streaky bacon. A Turkey Wellington showstopper that simplifies the complex, making you the star of the holiday feast.
As the holiday season approaches, the anticipation of the Christmas or Thanksgiving dinner grows. It’s a time when we gather with family and friends to share laughter, stories, and, of course, a sumptuous feast. While the traditional roast turkey usually reigns as the centrepiece, this year, why not surprise your loved ones with a delightful twist that will have everyone asking for seconds?
Introducing our Turkey en Croute, a pastry-wrapped turkey that includes moist turkey breast steaks, covered with a traditional stuffing and streaky bacon, that’s all enveloped in a flaky, golden pastry parcel.
One of the most significant advantages of our Turkey en Croute is its efficiency. Cooking whole turkeys can be time-consuming, often leaving you juggling oven space and timing with a variety of side dishes like these Stuffed Yorkshire Puddings, Italian Fried Broccoli, or Crispy Cornflour Roast Potatoes and a selection of Vegetables. Our turkey breast en croute streamlines the process, providing you with moist and flavourful turkey dinner in much less time.
It’s the perfect solution for smaller gatherings or a quicker, but equally impressive meal.
You can also try this creamy Salmon En Croute recipe for a traditional alternative too.
Why You’ll Love This Recipe
- An Effortless Recipe: Impress your guests with a stunning centerpiece that’s easy to make, perfect for busy hosts.
- Moisture Guaranteed: Say goodbye to dry turkey – this recipe locks in moisture, ensuring tender, juicy meat every time.
- Freezer Friendly: You can prepare this ahead of time and freeze the whole Turkey En Croute unbaked, until you need it. Cook it straight from frozen.
- Shallow Roasting Tin, Baking Tray or Baking Sheet: This is essential for cooking the turkey to perfection. It should be large enough to comfortably accommodate the turkey wellington parcel with space around the pastry edges.
- Rolling Pin: You’ll need a rolling pin to flatten the puff pastry and create two pastry sheets for wrapping the turkey.
- Parchment Paper/Baking Paper: Use parchment paper to line the roasting pan, preventing the puff pastry from sticking and making clean-up easier.
- Basting Brush: A basting brush helps you achieve that beautiful, golden puff pastry crust by evenly applying an egg wash.
- Meat Thermometer: Ensure the turkey is cooked to perfection by using a meat thermometer to check its internal temperature.
- Sharp Knife: A sharp chef’s knife is necessary for preparing the turkey breast and vegetables.
- Cutting Board: A clean, spacious cutting board provides a safe and convenient workspace for chopping ingredients.
- Tin Foil: Foil is useful for tenting the turkey with a loose cover for the second half of the cooking time. A large sheet of foil will prevent the Turkey En Croute from browning too much and burning the Pastry case.
- Serving Platter: Choose an elegant serving platter to showcase your turkey en croute at the table.
- Turkey Breast Steaks: The star of the dish, boneless turkey breasts provide a lean and moist centrepiece when wrapped in puff pastry.
- Stuffing: The stuffing adds flavour and moisture to the turkey breast, making each bite more savoury and delicious. We use a traditional sage and onion stuffing but feel free to cater to your own tastes and choose a stuffing flavour that suits you.
- Streaky Bacon: The streaky bacon not only enhances the flavour but also wraps around the turkey breast, keeping it juicy and infusing it with a smoky, savoury taste. You can use smoked or unsmoked bacon, depending on your preference.
- Puff Pastry: Puff pastry dough is the key to achieving that golden, flaky crust that encases the turkey and stuffing, creating a delightful contrast in textures. You can use ready-rolled puff pastry for ease or buy a block and roll it out yourself.
- Black Pepper and Sea Salt: You can use optional seasoning to suit your tastes to enhance the flavour of the turkey or add it to the stuffing layer.
- Egg: Beaten egg serves as an egg wash to brush over the puff pastry. It adds a glossy finish and helps the pastry turn a beautiful golden brown during baking.
Additions and Substitutions
- Herbs: Enhance the flavour by adding fresh or dried herbs like thyme, rosemary sprigs, or parsley to the stuffing or turkey.
- Cheese: Try adding a layer of thinly sliced brie cheese underneath the stuffing layer. Brie and Turkey go very well together.
- Cranberry Sauce: Serve the turkey en croute with a side of cranberry sauce for a classic pairing or add a layer underneath the bacon inside the turkey Wellington.
- Knob of Butter: Add a little butter to the stuffing mixture for richness.
- Pastry Decorations: If you want to be really fancy, use the excess pastry trimmings to create decorations for the top of the Turkey en Croute. Try making leaf shapes, hearts or even a mini Christmas tree for the festive season.
- Turkey Breast Steaks: You can substitute turkey breast steaks with chicken breast or even pork tenderloin for a different flavour.
- Stuffing: Experiment with different types of stuffing, such as cranberry and chestnut, apple and sage, or a vegetarian stuffing for non-meat options.
- Streaky Bacon: Replace streaky bacon with turkey bacon or pancetta for a lighter option, or use thinly sliced prosciutto for a different taste.
- Egg Wash: Instead of egg wash, you can use milk or cream for a lighter finish.
Step-By-Step How To Make Turkey En Croute – Turkey Wellington
Step 1: Preheat the Oven
- Start by preheating your oven to 190°C (375°F).
Step 2: Prepare the Pastry
- Roll out your puff pastry into two rectangular pieces on a lightly-floured work surface. One should be slightly larger than the other. If using ready-rolled puff pastry, divide it into two pieces and gently roll one out to make it a bit larger.
- Lay the smaller piece for the bottom layer on a lined baking tray.
Step 3: Assemble the Filling
- Lay your turkey steaks on the smaller sheet of pastry, leaving a border around the edges.
- Spread the stuffing evenly over the turkey, ensuring it covers the entire surface.
- Layer the streaky bacon rashers on top of the stuffing, overlapping them slightly.
Step 4: Seal the Parcel
- Brush the exposed edge of the pastry with beaten egg.
- Carefully place the larger piece of pastry over the top, pressing it down to seal the parcel. Trim any excess pastry to create a neat border, about 2cm wide.
- Seal the edges of the pastry by crimping them with a fork. This creates a tighter seal to the perimeter of the pastry preventing the filling from leaking out.
Step 5: Prepare for Baking
- To allow steam to escape during baking, score the top of the pastry in a criss-cross pattern with a sharp knife.
- Brush the entire surface of the parcel with beaten egg for a beautiful golden finish.
Step 6: Bake Your Turkey En Croute
- Place your prepared turkey en croute in the preheated oven for 30 minutes.
Step 7: Foil Covering
- After the initial 30 minutes, remove the parcel from the oven and loosely cover it with foil to prevent excessive browning.
- Return the parcel to the oven for an additional 45 minutes.
Step 8: Rest and Serve
- Once your turkey en croute is cooked through, remove it from the oven. Carefully remove the foil covering and let it rest for a few minutes before slicing and serving.
- Gravy: Serve with a rich, flavourful gravy poured over the top. A classic addition that enhances the taste of the turkey and puff pastry. Feel free to choose a turkey gravy or another variety of your choosing.
- Cranberry Sauce: A dollop of homemade cranberry sauce compliments the dish’s flavours and adds a touch of sweetness.
- Mashed Potatoes: Creamy mashed potatoes are an excellent side dish to serve with turkey en croute. The combination of textures and flavours works wonderfully.
- Roasted Vegetables: A medley of roasted vegetables, such as carrots, parsnips, and Brussels sprouts, adds colour and nutrition to the plate.
- Green Beans: Steamed or sautéed green beans provide a fresh, crisp contrast to the richness of the turkey and pastry.
- Herb Butter: A pat of herb-infused butter can be placed on top of the turkey en croute for an extra burst of flavour.
- Red Wine: Serve with a glass of red wine, such as a Pinot Noir or Merlot, to compliment the savoury flavours.
What is a Turkey Wellington?
You might be more familiar with a traditional beef wellington, which is an English recipe usually made with a fillet steak which is encased in layers of pate, duxelles and puff pastry. However, the exact name and origin is a topic that is contested at times. It shares many similarities with filet de bœuf en croûte, which is a French dish meaning fillet of beef in pastry.
There are many varieties of the original wellington recipe now, which include the use of various meats and vegetarian options as well as the inclusion of stuffing, cranberry sauce and ham or bacon. You can get pretty creative with your wellington ingredients if you want to.
Similar to this salmon en croute. Turkey wellington is a cheaper alternative to the more traditional Beef wellington. Turkey meat is much leaner, lower fat and much less expensive than beef fillet, making it a great substitution that children will also, likely enjoy more.
Yes, you can substitute chicken breast for turkey breast in this recipe. Just be sure to adjust the cooking time as chicken may cook faster than turkey.
To ensure the turkey is fully cooked, use a meat thermometer to check the internal temperature. It should reach at least 74°C (165°F) when inserted into the thickest part of the turkey.
Yes, you can assemble the turkey en croute ahead of time and refrigerate it until you’re ready to bake. Just be sure to brush with beaten egg just before baking.
Pro Tips and Guidance
- Even Thickness: Roll out the puff pastry into an even thickness to ensure consistent baking. This prevents some areas from being undercooked while others are overcooked.
- Chill the Pastry: If the puff pastry becomes too soft while working with it, pop it in the refrigerator for a few minutes to firm it up. This makes it easier to handle.
- Seal Properly: When sealing the pastry edges, press down firmly with a fork to create a tight seal. This prevents the filling from leaking out during baking.
- Air Ventilation: Scoring the pastry in a crisscross pattern on top allows steam to escape during baking, preventing the pastry from developing a soggy bottom.
- Resting Time: Allow the turkey en croute to rest for a few minutes after removing it from the oven. This helps the juices redistribute, resulting in moist and flavourful meat.
- Use a Meat Thermometer: For precise cooking, use a meat thermometer to check the internal temperature of the turkey. It should reach at least 74°C (165°F) to ensure it’s fully cooked.
- Slicing Technique: Use a sharp knife to slice the turkey en croute. A serrated knife works well for cleanly cutting through the pastry.
Storage: You can store leftover turkey en croute in the refrigerator for up to 3 days. To do so, wrap it tightly in plastic wrap or aluminium foil and place it in an airtight container to maintain its freshness.
Reheating: To reheat turkey en croute, preheat your oven to 180°C (350°F). Place the parcel on a baking sheet and cover it loosely with aluminium foil to prevent over-browning. Heat in the oven for approximately 15-20 minutes, or until it’s warmed through. Ensure the internal temperature reaches 75°C (165°F) to ensure safe consumption.
Freezing Leftovers: Once cooked, we do not recommend freezing turkey en croute. Freezing can negatively affect the texture of the pastry, making it less crisp and flaky upon thawing and reheating.
Freezing Before Cooking: You can freeze the turkey en croute before baking and cook it straight from frozen. Leave the egg brush off before freezing it, place it on a lined baking tray and allow it to freeze solid before wrapping it in clingfilm and placing it in an airtight container or freezer bag for storage. Unbaked Turkey en croute can be frozen for up to 3 months.
Cooking from Frozen: If you have chosen to freeze the uncooked turkey en croute, we recommend that you cook it straight from frozen to prevent any sogginess as it defrosts. Brush it with an egg wash before placing it in a preheated oven. Please note that the cooking time from frozen will be longer and it is best to check the temperature of the inside using a meat thermometer to ensure it has been cooked through thoroughly.
Check Out These Roast Dinner Recipes
Classic Yorkshire puddings stuffed with pigs in blankets, stuffing and onion chutney. A delicious side or starter.
A traditional accompaniment to your roast dinner meal. This easy to make cranberry sauce can be stored for months.
An authentic Italian side dish that goes so well with any roast or Thanksgiving dinner. It’s quick and easy to make.
Turkey En Croute With Stuffing – Turkey Wellington
- 460 g Turkey Breast Steaks
- 190 g Stuffing
- 14 Rashers of Streaky Bacon
- 500 g Puff Pastry
- 1 Egg, beaten
- Preheat your oven to 190°C (375°F).
- Roll out the puff pastry using a rolling pin and divide it into two rectangular pieces, with one for the top layer being slightly bigger than the other. If you are using ready-rolled puff pastry, divide it into two pieces and gently roll out one piece to make it a little bigger.
- Lay the smaller piece for the bottom layer onto a lined baking tray.
- Lay out your turkey steaks in a small pile on one piece of the pastry, leaving a large enough border of pastry around the edges to completely encase the filling.
- Spread the stuffing evenly over the turkey, so that it completely covers it. then cover the stuffing with the rashers of streaky bacon.
- Cover the stuffing with the rashers of streaky bacon. Stretch each one out slightly and lay the rashers down, overlapping each other at the edges.
- Brush the exposed edge of the pastry with the beaten egg.
- Carefully place the second piece of pastry over the top, and press it down to seal. Cut away any excess pastry edges to make the parcel neat with a border that's around 2cm wide.
- Use a fork to crimp the edges of the pastry, sealing the parcel shut.
- To allow steam to escape during baking and keep the shape of the parcel, score the top of the pastry in a criss-cross pattern with a sharp knife.
- Brush the entire surface of the parcel with the beaten egg for a beautiful golden finish.
- Place the prepared Turkey En Croute in the preheated oven for 30 minutes.
- After the initial 30 minutes, remove it from the oven and cover the parcel completely with a foil tent. Use a large sheet of foil or a couple of smaller pieces to allow for room between the turkey parcel and the foil. Do not wrap it tightly. The foil tent will prevent the pastry from browning too much.
- Return the Turkey En Croute to the oven and bake for a further 45 minutes.
- Once the turkey parcel is completely cooked through, remove it from the oven. Remove the foil covering and allow it to rest for a few minutes before slicing to serve.
- Even Thickness: Roll pastry evenly for consistent baking.
- Chill if Needed: Refrigerate soft pastry briefly for easier handling.
- Seal Securely: Press edges firmly with a fork to prevent leaks.
- Ventilation: Score pastry for steam escape and no soggy bottoms.
- Rest After Baking: Resting enhances flavor and moisture.
- Use a Meat Thermometer: Ensure turkey reaches 74°C (165°F).
- Slice with Care: A sharp, serrated knife makes clean cuts.