How To Make Gordon Ramsay Turkey Wellington At Home

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Want to shake things up this Thanksgiving while still staying true to tradition? Look no further! Gordon Ramsay’s Turkey Wellington is the perfect recipe. It is just your regular turkey cooked most extravagantly. 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 that is done, you will get a delicious turkey rolled in yummy soft crepes, then rolled in puff pastry. You’ll get golden, flaky pastry on the outside, soft crepes with delicious stuffing in the middle, and seasoned turkey on the inside if you make Gordon Ramsay’s Turkey Wellington.

I know it is a bit time-consuming, but so is baking the turkey and making the Thanksgiving feast. This way, you won’t stray 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.

Expert Tips That I Recommend

Keep the turkey evenly thick. Then gently pound the turkey so it cooks evenly and rolls neatly, with no thick sections left raw.
Make sure you caramelize the shallots before mixing them with the ground meat. Warm stuffing affects the Wellington’s texture.
Always chill the assembled Wellington before baking. This helps it rise better and stay flakier.
Brush the pastry with egg wash, but don’t add too much, as it can affect browning.
Do not cut the prepared Wellington immediately; let it rest for 10-15 minutes, then cut it.

Recipe Variation for Different Diets

Keto Version: Use avocado oil instead of regular oil, and replace butter with grass-fed butter. You can add pork rind instead of breadcrumbs and use sugar-free ground sausage instead of regular sausage. Also, replace all-purpose flour with almond flour, puff pastry sheets with keto puff pastry sheets, and swap cranberry sauce for monk fruit sweetener.
Gluten-Free Version: Replace regular breadcrumbs with gluten-free breadcrumbs, all-purpose flour with gluten-free flour, and use gluten-free puff pastry instead of regular puff pastry. You can add gluten-free cranberry sauce instead of regular cranberry sauce.

How To Make Gordon Ramsay Turkey Wellington

Storing And Reheating This Recipe

Storing

Let the turkey cool completely. Then wrap it in foil, place it in an airtight container, and refrigerate. Consume within 3-4 days.
For longer storage, you can also freeze it. Add the turkey to a freezer-safe container and freeze it for up to 2 to 3 months.

Reheating

Oven: First, preheat the oven to 300°F. Then add the turkey to an oven-safe dish and cover it lightly with foil. Heat for 15-20 minutes.
Stovetop: Take a skillet, add the turkey along with some broth. Then gently warm for 5-8 minutes. Keep checking it in between to prevent overheating, as it can affect the texture and dry out the turkey.

What To Serve With This Recipe

Gordon Ramsay’s Turkey Wellington pairs well with classic turkey gravy and cranberry sauce. If you want to add something light, enjoy it with roasted Brussels sprouts or garlic-butter green beans. You can also add creamy cauliflower mash or honey-glazed carrots to keep it fresh and satisfying.

Printable version

Main CourseAmerican

Gordon Ramsay Turkey Wellington

Gordon Ramsay's Turkey Wellington is a great recipe for a Thanksgiving dinner. The Wellington has three delicious layers. 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.

Recipe by

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Prep1 hour
Cook45 minutes
Extra
Total1 hour 45 minutes
Serves
Calories1976kcal

Ingredients

2 tablespoons Unsalted Butter
1 Large Shallot finely chopped
2 ½ ounces Diced Drried Apricot about ½ cup
2 tablespoons Brandy
1 tablespoon Thyme Leaves
1 tablespoon Sage Leaves
¾ pound Ground Sausage Meat
½ teaspoon Kosher Salt
Ground Black Pepper
37 g Suet or Tallow about 3 tablespoons
2 ½ ounces Panko Breadcrumbs about ¾ cup

Crepes

2 Eggs
½ cup All Purpose Flour 60g
½ cup Whole Milk 125ml
1 tablespoon Thyme Leaves
½ teaspoon Kosher Salt
Black Pepper
Vegetable Oil

Assembly

1 Egg Yolk beaten with a splash of water and a small pinch of salt
2 9 x 9-inch Sheets of Frozen Puff Pastry
Flaky Salt
Cranberry Sauce for serving
Gravy for serving

Equipment

3 Sheet Trays
Plastic Wrap and Aluminum Foil
12-Inch Non-Stick Pan
Medium Skillet
Oven
A Large Bowl
Blender
Knife
Kitchen Twine
Wooden Spoon
Brush

Method

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 is 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.
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 in with 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.
Add flour, milk, oil, egg, salt, pepper, and thyme leaves to 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 between cooking each crepe.
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.
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, making an even, flat layer of the stuffing. Spread it all over the crepe square, leaving only ¾ of the 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 wrapper. 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.
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 roll out 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-wash 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 for 40-45 minutes. After half the 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.

Recipe notes

Nutrition

per serving

1976kcalCalories
111gCarbs
76gProtein
127gFat
7gFibre
12gSugar
5071mgSodium

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FAQs About Gordon Ramsay’s Turkey Wellington

Why should I chill puff pastry?

The cold pastry has firm butter layers that create steam in the oven. This helps keep the pastry crisp, flaky, and well-risen.

How do I prevent Wellington from becoming soggy?

You can prevent it from becoming soggy by keeping the filling dry. Make sure you chill the assembled roll thoroughly and do not add too much egg wash.

What if the puff pastry cracks while rolling?

Do not stretch the pastry too aggressively, as it can result in cracking. If there are cracks, you can patch them with pastry adough nd seal wthem ith ean gg wash.

How do I know if the Wellington is done?

The easiest way to know is when the pastry turns golden and crisp. Also, as the turkey reaches the appropriate internal temperature when checked with an instant thermometer, consider it cooked.

More Recipes That You Can Try

Gordon Ramsay’s Sea Bass With Sorrel Sauce Recipe

Flavorful Gordon Ramsay Steak Marinade

Gordon Ramsay Beef Wellington

Gordon Ramsay Taco

Conclusion

If you are looking for something different and unique to prepare with Turkey, Gordon Ramsay Turkey Wellington is the perfect choice. This festive dish wraps turkey with savory stuffing in crispy pastry and bakes it until golden. Add this exotic recipe to your Thanksgiving or Christmas party and have everyone obsessed with it.

So do not wait any longer and prepare this delicious recipe, and do let me know in the comments section how it turned out for you.

Made this recipe?

Leave a rating and a comment below — it helps other cooks — and pin it so you can find it again.