Turkey Wellington is Jamie Oliver’s holiday twist on the classic Beef Wellington. Instead of beef, it stars a juicy turkey breast, often butterflied and stuffed, then wrapped in layers of prosciutto, mushroom duxelles (a fancy word for a finely chopped mushroom filling) and flaky puff pastry.
What makes Jamie’s version stand out? It’s got bold flavor layers, clever shortcuts and the kind of festive flair that makes it perfect for a Christmas or Thanksgiving table. It’s not just dinner. it’s a centerpiece. When you slice into that golden crust and see the spiraled filling inside, you know you’ve made something special.
It’s hearty, savory and far more forgiving than you’d think. You don’t need to be a pro chef to pull this off. just a bit of planning and a calm approach to pastry.
Jamie Oliver Turkey Wellington Recipe
Ingredients Needed
Let’s break this down. You’re building a layered dish, so expect a few components. Here’s what you’ll need:
For The Turkey And Stuffing
- 1 skinless turkey breast, about 1-1.2kg
- Olive oil
- Fresh rosemary
- Salt and pepper
For The Mushroom Duxelles
- 500g mushrooms (chestnut or portobello work well)
- 2 cloves of garlic
- Fresh thyme
- Butter
- 1 onion or shallot
- A splash of white wine or Madeira (optional but classy)
For The Wrapping
- 8-10 slices of prosciutto or Parma ham
- 500g all-butter puff pastry (store-bought is fine)
- 1 egg, beaten (for egg wash)
- Plain flour, for dusting
Optional Extras
- Spinach or kale, wilted and squeezed dry, to add a green layer
- Cranberry sauce or chutney, if you want a hint of sweetness inside
Pro tip: Don’t skip the prosciutto. It adds flavor and acts as a barrier between the moist filling and the pastry. Nobody wants soggy bottoms.
Equipment Needed
You won’t need fancy gadgets but here’s what helps:
- Sharp knife – for trimming and butterflying the turkey
- Cling film – essential for shaping the Wellington before baking
- Rolling pin – to work the pastry evenly
- Large frying pan – for cooking the mushrooms and searing the turkey
- Baking tray – with parchment paper or a silicone mat
- Pastry brush – for that all-important egg wash
- Oven thermometer (optional) – to avoid under or overcooking
If you’ve got a food processor, it makes chopping the mushrooms quicker but hand-chopping works too. Just bring patience.
How To Make Jamie Oliver’s Turkey Wellington
Alright, let’s get into it. Take your time with each step. this isn’t a midweek rush meal.
1. Prep The Turkey
Butterfly the turkey breast so it opens up like a book. If it’s super thick, gently pound it with a rolling pin between cling film to even it out. Season with salt, pepper and chopped rosemary.
Sear the turkey in a hot pan with olive oil. just to get some color. You don’t need to cook it through, just a golden crust. Let it cool.
2. Make The Mushroom Duxelles
Chop your mushrooms, garlic, onion and thyme finely (or blitz them). Sauté in butter over medium heat until all the moisture is cooked off and you’ve got a rich, paste-like mixture. Add a splash of wine if you like. it adds depth.
Set aside to cool. This part is key; don’t spread hot mushroom mix onto your pastry later or it’ll melt and tear.
3. Assemble The Wellington
Lay out a sheet of cling film. Arrange the prosciutto slices in a slightly overlapping layer. Spread the cooled mushroom mix over it.
Place your turkey breast on top. If you want to get fancy, you can spread some cranberry sauce on the inside before rolling.
Using the cling film, roll everything tightly into a log. Twist the ends of the cling film like a Christmas cracker. Chill this for at least 30 minutes. this helps it hold its shape.
4. Wrap In Puff Pastry
Roll out your puff pastry on a floured surface. Unwrap the turkey log and place it in the center. Fold the pastry over it, sealing the edges with egg wash. Tuck or trim any excess so it’s neat.
Place seam-side down on a baking tray. Brush the whole thing with beaten egg. You can score the top with a knife for decoration. just don’t cut through.
5. Bake!
Into a hot oven (200°C / 400°F) for about 45-55 minutes. The pastry should be golden and puffed. Let it rest for 10-15 minutes before slicing.
Use a meat thermometer if you’re unsure. the internal temp of the turkey should be around 74°C / 165°F.
What I Learnt
Making this dish taught me a few things:
- Chilling is your best friend.Every time you let the Wellington rest you’re giving the pastry a better shot at staying crisp.
- Mushrooms matter. Don’t rush the duxelles. Cook all the liquid out. If they’re watery, your pastry will pay the price.
- Layering is key. The prosciutto isn’t just for taste; it insulates the turkey. Skipping it means soggier pastry and less flavor.
- It’s easier than it looks. The steps sound involved but they flow naturally. Once you do it once, you’ll feel like a seasoned pro.
Recipe Tweaks For Jamie Oliver’s Turkey Wellington
Jamie Oliver’s Turkey Wellington is a showstopper. But let’s be honest. there’s always room to make it your own. Maybe you want to punch up the flavor. Or you’re working with what’s in your pantry. Either way, here are a few smart, tasty tweaks.
1. Ditch the Mushrooms (or Swap Them)
Not a fan of mushrooms in the duxelles? You’re not alone. Try finely chopped sautéed leeks, caramelized onions or even roasted chestnuts for a deeper, nutty flavor. They still give that earthy base without the mushroomy vibe.
2. Add Some Heat
Jamie keeps it mild but if your tastebuds crave more excitement, toss in a bit of finely chopped chili or a teaspoon of Dijon mustard into the stuffing or even the duxelles. It gives that subtle kick without overpowering the turkey.
3. Bacon Blanket? Yes, Please.
Wrap the turkey fillet in prosciutto or streaky bacon before you encase it in puff pastry. Not only does it add moisture but it gives a smoky depth that’s next level. Bonus: the salty crispness works magic with the turkey’s mild flavor.
4. Herb It Up
Don’t be shy with the herbs. Jamie usually sticks with thyme or rosemary but a mix of sage, tarragon or even a little marjoram can bring the whole dish alive. Mix fresh herbs into your stuffing or duxelles for a garden-fresh layer of flavor.
5. Puff Pastry Upgrades
No shame in store-bought pastry-but don’t forget to egg wash generously and sprinkle a little flaky sea salt or sesame seeds on top before baking. Want to be extra? Cut little decorative leaves out of spare pastry and layer them on for a rustic finish.
Storage Tips For Leftovers
So, you made a big Wellington and now you’re staring down leftovers. First-lucky you. Second, let’s make sure they keep well and reheat like a dream.
1. Let It Cool (But Not Too Long)
Leave it out for no more than two hours after serving. Wrap slices tightly in foil or clingfilm. Or better yet, place them in an airtight container.
2. Fridge Or Freezer?
- Fridge: Lasts about 3 days.
- Freezer: Up to 2 months. Wrap individual portions in parchment, then foil and pop them in a freezer bag.
3. Reheating Without Sogginess
This is key. Use the oven-not the microwave. Preheat to 180°C (350°F) and reheat slices on a wire rack over a baking tray. This keeps the bottom from getting mushy. About 15-20 minutes should do it. Brush a little butter on top for added crisp.
4. Sauce on the Side
Store any leftover gravy separately. Heat it gently on the stovetop and spoon over the Wellington once it’s warm. This keeps the pastry crisp while still giving you that saucy goodness.
What To Eat With Jamie Oliver’s Turkey Wellington?
This dish is rich and filling, so your sides should balance and complement, not compete. Think light, vibrant and textural.
1. Roasted Veggies
Carrots, parsnips and Brussels sprouts roasted with a bit of honey and mustard work beautifully. They echo the sweet-savory notes of the Wellington without stealing the spotlight.
2. Bright Greens
A simple side of garlicky green beans or steamed broccoli with lemon zest adds freshness. Don’t underestimate the power of a green crunch next to that golden pastry.
3. Potatoes (But Make Them Crisp)
If you’re going potatoes, go crispy. Roasted or smashed potatoes give a great texture. Creamy mashed potatoes can work too but only if you’ve got a punchy gravy to go with them.
4. Cranberry Sauce or Redcurrant Jelly
Sweet-tart sauces cut through the richness. They also add a festive vibe. perfect if you’re making this around the holidays.
5. Simple Salad
Need to lighten the plate? A peppery rocket salad with a mustard vinaigrette is a fresh contrast to the buttery Wellington.
FAQs
How Long Should I Cook Jamie Oliver’s Turkey Wellington?
Jamie recommends cooking it for about 45 minutes at 200°C (400°F), or until golden and crispy.
Can I Make Jamie Oliver’s Turkey Wellington Ahead Of Time?
Yes, you can assemble it the day before and store it in the fridge. Just bake it when you’re ready to serve!
What Can I Serve With Turkey Wellington?
Jamie suggests a side of roasted vegetables or a fresh salad. Mashed potatoes also go great with it!
