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Do you want to shake things up this Thanksgiving while still staying true to the tradition? Look no further! Gordon Ramsay’s turkey wellington is the perfect recipe for you. It is just your regular turkey cooked in the most extravagant fashion. You still serve it with cranberry sauce and gravy and technically, there’s still stuffing.
The recipe needs a lot of rolling and waiting. But trust me! Once all of that is over, you will get a delicious turkey rolled in yummy soft crepes, which are then rolled in puff pastry. The golden and flaky pastry on the outside, the soft crepes with delicious stuffing in the middle, and a seasoned turkey on the inside are what you’ll get if you make Gordon Ramsay’s turkey wellington.
I know it is a tad bit time-consuming, but so is baking the turkey and making the Thanksgiving feast. This way, you’ll be not straying away from Thanksgiving customs while still making something different and, as I mentioned, delicious. Now, let’s get straight into it, as it is a pretty long recipe.But before you check it out, explore the other Gordon Ramsay’s Thanksgiving recipes. Apart from the thanksgiving recipes, you can also try the best Gordon Ramsay recipes.
What's In The Post
Other Gordon Ramsay Recipes That You Can Try
- Gordon Ramsay Roast Turkey
- Gordon Ramsay Turkey Breast
- Gordon Ramsay Roasted Squash Hummus
- Gordon Ramsay Honey Glazed Ham
- Gordon Ramsay Chicken Pie
- Gordon Ramsay Lemon Meringue Pie
- Gordon Ramsay Tacos
- Gordon Ramsay Stuffed Chicken
- Gordon Ramsay Mutton Stew
- Gordon Ramsay Lamb Kofta
What Equipment Will You Need To Make Gordon Ramsay’s Turkey Wellington?
- 3 Sheet Trays- You need the sheet trays to freeze and bake the turkey and the wellington.
- Plastic Wrap and Aluminum Foil- You need them to wrap the turkey and then the wellington.
- 12-Inch Non-Stick Pan- A large non-stick pan is the best choice to make large and soft crepes.
- Medium Skillet- The medium skillet is used to caramelize the shallots for the stuffing.
- Oven- Bake the turkey and then the wellington in the oven.
- A Large Bowl- Use the bowl to mix all the ingredients of the stuffing.
- Blender- Use the blender to make a smooth batter for the crepes.
- Knife- For chopping, trimming, and scoring, you can use the knife for all of these purposes.
- Kitchen Twine- You’ll need the kitchen twine to truss the turkey.
- Wooden Spoon- You’ll need this tool when you have to stir or scoop something.
- Brush- Use the brush to egg wash the pastry.
How Much Time Will You Need To Make Gordon Ramsay’s Turkey Wellington?
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 3 Hours | 3 Hours | 6 Hours |
What Ingredients Will You Need To Make Gordon Ramsay’s Turkey Wellington?
For Turkey
- Turkey- You should use a deboned turkey breast of even thickness so that the roll is even throughout.
- Vegetable Oil and Kosher Salt- The oil and salt are used to season and prep the turkey.
For The Stuffing
- Shallots- The shallots are caramelized and give a sweet and smooth taste to the stuffing.
- Unsalted Butter- Butter works better on low heat, making it the perfect choice to use for caramelizing the shallots.
- Breadcrumbs- Breadcrumbs help combine the stuffing together.
- Thyme and Sage- Thyme and sage add freshness to the stuffing.
- Suet- Suet is a type of fat and adds richness to the stuffing.
- Ground Sausage Meat- Meat is essential for the stuffing and is one of the important constituents of it.
- Dried Apricots- Dried apricots give a sweet and sour shock to the stuffing.
- Brandy- Brandy adds moisture, depth, and a little bitterness to the stuffing.
- Salt and Pepper- Can’t stress enough how important this duo is.
For The Crepes
- Eggs, All-Purpose Flour, Milk, and Vegetable Oil- These are the basic ingredients you’ll need to make a crepe.
- Thyme Leaves- Thyme leaves give the crepes a herby and fresh flavor which goes well with the herby stuffing and the turkey.
- Salt and Pepper- We are making savory crepes, so add a little bit of salt and pepper.
For Assembly
- Puff Pastry Sheets- Pastry sheets make the outermost layer for the turkey wellington.
- Egg Yolk- Beat the egg yolks with a little bit of water to make the egg wash.
- Cranberry Sauce and Gravy- Serve your delicious turkey wellington with cranberry sauce and gravy.
Steps To Make Gordon Ramsay’s Turkey Wellington
1. Prep Turkey
Take the deboned turkey and lay it out on a surface. Using a sharp knife, butterfly it so that the meat is of even thickness. If you want, you can pound it so that the turkey even throughout when you roll it. Season the turkey with salt and place it on a sheet tray. Cover the sheet tray with plastic wrap and place it in the refrigerator for a minimum of 2 hours. After that, take it out and let it come to room temperature for 30 minutes.
2. Cooking The Turkey
Before you cook the turkey, preheat the oven to 250˚F. While the oven is heating, roll up the turkey and truss it using kitchen twine. Pour some oil over it and rub it using your hands. After that, wrap this turkey roll in aluminum foil and place it on another sheet tray. Place the sheet tray in the oven and bake the turkey for about 2 hours. The turkey is cooked when a thermometer inserted in the center of the roll reads 160˚F. Let the turkey rest for about 30 minutes.
3. Making The Crepes
Add flour, milk, oil, egg, salt, pepper, and thyme leaves in a blender jar and blend for half a minute to make a smooth crepe batter. After that, heat a 12-inch non-stick pan and grease it with just a touch of oil. Using a paper towel, spread it evenly all over the skillet. Now, pour about ⅓ cup of the batter into the skillet and spread it all over. Cook it for about 2 minutes until the top looks dry, and then flip it. Cook the other side for a minute and transfer it to a baking sheet.
Repeat this process to make three more crepes. Make sure to grease the skillet in between cooking each crepe.
4. Making The Stuffing
Melt butter in a medium skillet and add the shallots to it. Cook them for about 5 minutes until they are caramelized. After they are done, transfer them to a large bowl. Add the ground meat, apricot, sage, thyme, breadcrumbs, salt, and pepper to the bowl as well. Lastly, add brandy and suet to the bowl and mix everything using your hands.
5. Assemble It
Now it’s time to assemble all of this. Lay 4 sheets of plastic wrap such that they make a large square and overlap each other by just 4 inches. Stack the crepes and cut the crepes into equal square shapes. Then, lay them over the plastic sheet so that they overlap each other by ½ inch to make a giant square.
Scoop about 2 tablespoons of the stuffing on one end of the giant crepe square and spread it out using your hands and make an even flat layer of the stuffing. Spread out all over the crepe square leaving only ¾ square at the top that’ll be the edge when you roll it. Carefully untwine the turkey and place it on the bottom end of the crepe square.
Then, using the plastic wrap, roll it. Twist the extra plastic wrap at the edges like a candy wrap. Place this roll in the refrigerator for 30 minutes.
Lay the puff pastry like you laid the crepes before and make sure they overlap as well to make a giant puff pastry square. Egg wash the puff pastry before placing the roll on it. This will make sure the pastry sticks to the roll.
Then, take the turkey-crepe roll out of the refrigerator and unwrap it. Then, place it at the bottom end of the square. Roll the pastry around the turkey-crepe roll and seal the edge by applying egg wash and pressing it to the roll. Trim any extra puff pastry, cover it with plastic wrap, and place this roll in the refrigerator for another 15 minutes.
6. Bake The Wellington
Again, preheat the oven but this time to 375˚F, and also place the sheet tray in it. A preheated sheet tray prevents a soggy bottom. Take the rollout of the refrigerator and unwrap it for the last time. Using a knife, score the top of the roll and make a pretty pattern. Also, egg washes the roll and sprinkle some flaky salt on top.
Place the roll on the preheated sheet tray and place it in the oven to bake it for 40-45 minutes. After half time is over, rotate the tray at 180˚ so that the wellington is cooked evenly. Don’t serve immediately when you take it out of the oven. Instead, let it rest for 10-15 minutes.
For serving, slice the turkey wellington and serve it with cranberry sauce and gravy.
Nutritional Value
| Calories | 1445 kcal |
| Fat | 60 g |
| Saturated Fat | 27.2 g |
| Sodium | 2720 mg |
| Carbohydrates | 127 g |
| Fiber | 7 g |
| Sugar | 15 g |
| Protein | 104 g |
How Will Gordon Ramsay’s Turkey Wellington Look And Taste Like?
The turkey wellington’s outer layer is the puff pastry. So, it looks golden and crisp on the outside, with the scorings making a pretty pattern. When sliced, you can see the distinct layers of the pastry, the crepes, and the turkey. If you take a bite, you get the flavor of the turkey mixed with the herby and meaty stuffing. The soft crepes and crispy pastry go really well with the turkey. This combination of the crispy exterior and a soft center gives its taste certain layers that make this dish very enjoyable.
Recipe Card
Gordon Ramsay’s Turkey Wellington
Gordon Ramsay's turkey wellington is a great recipe for a Thanksgiving dinner. The wellington has three delicious layer. The outermost layer is the golden and flaky pastry, the middle layer is soft crepes and a meat stuffing, and the inner layer is the juicy turkey.
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Prep Time 3 hours hrs
Cook Time 3 hours hrs
Total Time 6 hours hrs
Course Chef’s Delight
Cuisine American
Servings 4
Calories 1445 kcal
Equipment
3 Sheet Trays
Plastic Wrap
Aluminum Foil
12-inch Non-Stick Pan
Medium Skillet
Oven
Large Bowl
Blender
Knife
Kitchen Twine
Wooden Spoon
Brush
Ingredients
For The Turkey
- 1 2-pound Turkey Breast (deboned, skin removed)
- Vegetable Oil
- Kosher Salt
For The Stuffing
- 1 large Shallot (finely chopped)
- ½ cup Dried Apricot (diced)
- ¾ pound Ground Sausage Meat
- 2 ½ ounces Panko Breadcrumbs
- 2 tablespoons Unsalted Butter
- 37 g Suet
- 1 tablespoon Thyme Leaves (chopped)
- 1 tablespoon Sage Leaves (chopped)
- ½ teaspoon Kosher Salt
- A few cracks Freshly Ground Black Pepper
For The Crepes
- ½ cup All-Purpose Flour
- ½ cup Whole Milk
- 2 Eggs
- ½ teaspoon Kosher Salt and Freshly Ground Black Pepper
- Vegetable Oil
For Assembly
- 2 (9×9 inch) sheets Frozen Puff Pastry
- 1 Egg Yolk (beaten with a little water and salt)
- Flaky Salt
- Cranberry Sauce (for serving)
- Gravy (for serving)
Instructions
Cooking The Turkey
Take the deboned turkey and lay it out on a surface. Using a sharp knife, butterfly it so that the meat is of even thickness. If you want, you can pound it so that it is even throughout.
Season the turkey with salt and place on a sheet tray. Cover the sheet tray with plastic wrap and place it in the refrigerator for a minimum of 2 hours. After that, take it out and let it come to room temperature for 30 minutes.
Before you cook the turkey, preheat the oven to 250˚F.
Now, roll up the turkey and truss it. Pour some oil over it and rub it using your hands. After that, wrap this turkey roll in aluminum foil and place it on a sheet tray.
Bake the turkey in the oven for 2 hours. When cooked, take it out and let it rest for half an hour.
Making The Crepes
In a blender, add flour, milk, oil, egg, salt, pepper, and thyme leaves and blend for half a minute to make a smooth crepe batter.
Then, heat a 12-inch non-stick pan and grease it with just a touch of oil. Pour ⅓ cup of the batter into the skillet and spread it all over the skillet. Cook it for about 2 minutes and then flip it. Cook the other side for a minute and transfer it to a baking sheet.
Repeat this process to make three more crepes, greasing in between each crepe.
Making The Stuffing
In a medium skillet, melt butter and add the shallots to it. Cook them for about 5 minutes until they are caramelized.
When the shallots are caramelized, add them to a large bowl. Add the ground meat, apricot, sage, thyme, breadcrumbs, salt, and pepper to it. Also, add brandy and suet to the bowl and mix everything with the help of your hands.
Assemble All Of It
Lay 4 sheets of plastic wrap such that they make a large square and overlap each other by just 4 inches.
Cut the crepes in equal square shapes. Then, lay them over the plastic sheet so that they overlap each other by ½ inch to make a giant square.
Scoop the stuffing on one end of the giant crepe square and spread it out using your hands. Spread out all over the crepe square leaving only ¾ square at the top.
Untwine the turkey and place it on the bottom end of the crepe square. Then, using the plastic wrap, roll the crepes over the turkey roll.
Close the extra plastic wrap on the sides by twisting it like a candy wrap. Place this roll in the refrigerator for 30 minutes
Lay the puff pastry like you lay the crepes before and join their edges. Using a brush, egg wash the puff pastry.
Take the turkey-crepe roll out of the refrigerator and unwrap it. Then, place it at the bottom end of the square.
Roll it and seal the pastry by applying egg wash over the edge and pressing it to the roll.
Trim any extra puff pastry, cover it with plastic wrap, and place this roll in the refrigerator for another 15 minutes.
Meanwhile, preheat the oven at 375˚F and also place the sheet tray in it.
Take the rollout of the refrigerator and unwrap it for the last time. Using a knife, score the top of the roll and make a pretty pattern. Also, brush the roll with the egg wash.
Place the roll on the preheated sheet tray and place it in the oven to bake it for 40-45 minutes.
After half time is over, rotate the tray at 180˚ so that the wellington is cooked evenly.
Take it out of the oven and let it rest for 10-15 minutes.
Lastly, slice the turkey wellington and serve it with cranberry sauce and gravy.
Video
Nutrition
Serving: 712g | Calories: 1445kcal | Carbohydrates: 127g | Protein: 104g | Fat: 60g | Saturated Fat: 27.2g | Sodium: 2720mg | Fiber: 7g | Sugar: 15g
Keyword Gordon Ramsay, Gordon Ramsay Turkey Wellington, Turkey Wellington
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