- 1.6 kg turkey breast, skin off
- Salt and pepper, to season
4 tbsp olive oil
1 large bunch fresh thyme, leaves picked
- 5 tbsp cranberry and maple confit
3 tbsp maple syrup (preferably amber syrup for its rich taste)
15 g dried porcini mushrooms
6 rashers quality smoked streaky bacon, thinly sliced
300 g mixed mushrooms, cleaned and chopped
1 knob unsalted butter
150g plain flour
400ml full fat milk
Handful of fresh herbs, finely chopped
2 x packets all butter puff pastry, chilled
Preheat the oven to 180°. Place the turkey breast upside-down on a board. Gently slice into the breast muscle to make a pocket. Season with salt and pepper and drizzle with half the olive oil, then spread over an even layer of the cranberry confit.
Fold the breast back into shape, brush with maple syrup and push a few cocktail sticks to keep the meat together.
Transfer the turkey to a roasting tray, season the outside with some thyme leaves, a good pinch of salt and pepper and the rest of the olive oil, rub it all in. Cover the meat in tin foil and roast for 1 hour, then set aside.
Meanwhile, soak the porcini mushrooms in a bowl of just-boiled water. After 5 minutes, stir with a fork so any bits of grit sink to the bottom.
Heat a splash of oil in a large frying pan, add the bacon and fry for 5-10 minutes or until crispy. Set the bacon aside, leaving the fat in the pan.
Add the fresh mushrooms to the pan then drain and chop the porcini, saving the water, and stir into the pan. Add a splash of the water, then cook for 10-15 minutes, or until the mushrooms are golden and soft. Add a knob of butter and toss to coat the mushrooms. Add the mushrooms and bacon to a food processor and whiz, leaving some chunky bits.
Meanwhile, place flour and three eggs into a large bowl and slowly add milk, stirring continuously. Once the batter is combined and lump-free, add the herbs. Pour a thin layer of the batter in a hot frying pan, flipping once golden.
Repeat to make six pancakes and set aside. Once the turkey breast and stuffing have cooled, you can assemble the wellington.
Dust a clean surface with flour, then roll out each packet of puff pastry. Line a large roasting tray with greaseproof paper, dust with flour, then lay out one of the pastry sheets.
Separately, spread out the six crepes, overlapping, in two rows of three. Spread a thin layer of the mushroom mixture over the crepes, then place the turkey lengthways at one end, removing the cocktail sticks. Roll the turkey so it is covered with pancake and trim any excess.
Place on top of the pastry, brush the edges with beaten egg and lay the second sheet of pastry over the top. Gently mould it round the shape of the breast, pushing all the air out and seal it together. Trim the edges, then pinch both sheets of pastry together.
Brush the whole thing with beaten egg and chill uncovered in the fridge overnight. Cook at 180° for 50 to 60 minutes, or until the pastry is golden brown and the turkey is piping hot. Remove from the oven and leave to rest for around 10 minutes before serving.
If you’re not a big fan of red meat, this turkey wellington with maple is a perfect alternative to the traditional beef wellington.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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