Tuesday, December 1, 2009

Notes: Making Turkey Wellington

The in-laws purchased a frozen turkey breast at Tom Thumb (a local grocery store chain) and then took it to the deli counter to have it de-boned the next day. It came back deboned, and cut in two fillets and a small strip of tenderloin.

2 turkey fillets
1 box puff pastry dough, defrosted
vegetable oil
1 beaten egg
Also, cotton string/twine

1.  Make a stuffing of your choice.  I used an apple cranberry walnut stuffing found here.  I mixed all the ingredients and cooked it on the stovetop.  I thought the recipe lacked a little "oomph", so I added a splash of orange juice to the recipe.  Let the stuffing cool a little.

2. Flatten the fillet to about a 1/4" thickness: Place the fillet between two sheets of plastic wrap. Pound it with either a meat mallet, or in this case, a cast iron pan.

3.  Scoop up the stuffing with your hands.  Spread it on top of the turkey fillet.

4.  Pull the ends of the fillet together, so that it forms a circle.  (Close the Pac-Man mouth)

5.  Roll it all up.  Yumm...raw poultry.  (I think the photo looks a little obscene)

6.  We're not done, yet!  Tie the roll in string.

7.  In a large frypan, heat some oil.  Place the rolled turkey in the pan to sear.  Turn it so the outside is cooked all the way around.  It looks like fish!

8.  After the turkey has been seared, remove from the pan and allow to cool.  While waiting for the turkey to cool, roll out one sheet of the puff pastry dough.

9.  Cut the string off the turkey roll, and carefully remove it.  We don't want the roll falling apart.

10.  Put the turkey on top of the the dough.  Bring the edges of the dough up around the turkey, and cut off extra dough if there is too much overlap.  Pinch the edges of the dough together.  Turn the whole thing over, so that the seam of the dough is underneath.  If you want, use a cookie cutter to cut decorative shapes from the extra dough.  Place it on top of the roll to make it look pretty.

11.  Brush the loaf with the beaten egg.

12.  Place in the oven at 350 F.  Bake for 20-30 min, or until internal temperature reads 170 F.

13.  Slice, eat, enjoy.   (Thanks to Mr. Turro for the photo)

It goes well with gravy, and I'm told it does well, and in some ways is better, re-heated.  Just place slices on a pan to warm up.

We didn't eat until 4:30pm...it really was a Thanksgiving dinner.  But!  People were impressed with it.  I had fun making it.  It was a group effort.  The father-in-law beat the turkey into submission, while the mother-in-law tied the turkey rolls.

I've been encouraged to make Beef Wellington for Christmas.

Good thing I know of a place in Metro to buy foie gras.  And perhaps I should go to that queen of gastronomy, Julia Child, for the recipe of  filet de bœuf en croûte ?