Turkey Wellington

How to Breast the Whole Turkey

1. Cut down along close to the breastbone with a sharp chef’s knife. Cut all the way down to the bottom of the breast.
2. Use your knife to loosen the skin so that you can see. Then pull the skin off with your fingers. Once the skin is removed, you can see where to cut the bottom of the breast perpendicular to the first cut. Cut it about where the legs attach.
3. Drape the skin back over the breastbone. The skin adds much-needed fat to roast the bird and produce drippings for the gravy.
4. Roast the dark meat for about 13 minutes per pound in a 325°F oven or until the internal temperature measures 180°F. Note: The FDA states that all poultry be cooked to 165°F. This ensures that bacteria are killed. The dark meat will still be red or pink around the bone when cooked to 165°F. Dark meat benefits from cooking to a higher temperature of 180°F. There is more connective tissue and the meat will be more tender when cooked to this higher temperature.
5. Roast the dark meat while you make the Wellingtons. Once it is done, remove the carcass from the roasting pan to a platter.

For the Duxelles

1. Crisp the bacon in a cast iron pan. You will want some of the bacon grease for the filling. Once the bacon is browned, remove all but 1 tablespoon of the grease. Then add a pat of butter.
2. Sauté the onions in the same skillet over medium heat. After the onions have softened, add the garlic and stir. Soften the garlic for about 3 minutes.
3. Meanwhile, chop the mushrooms. Remove the onions to a bowl. Add the chopped mushrooms to the pan. Pro tip: Do not stir or flip the mushrooms until all juices they produce have evaporated from the skillet, or they will be chewy and not as good.
4. Add more butter as needed and sauté them until they are slightly golden. Remove the mushrooms and put them in the bowl with the onions.
5. Add another pat of butter and quickly sauté the spinach until just wilted. Turn often with tongs or a large spoon. Remove from the heat.
6. Add the seasonings to the bowl. Add the filling ingredients that are in the bowl back to the spinach. Mix them together.

To Assemble the Wellington

1. Dust a large board with flour.
2. Place the puff pastry sheet on the floured board. Roll it out with a rolling pin to about a ten by twelve sheet.
3. Spread about half to three-quarter cups of the filling on the pastry.
4. Butterfly the breast in half. Spread another cup or so of filling out on the breast.
5. Close it and place it on the rolled-out pastry.
6. Whisk an egg in a small bowl with a tablespoon of water.
7. Gently stretch the pastry around the breast. Brush the edges with the egg wash to “glue” them together.
8. Brush the ends with egg wash and wrap them as you would a present.
9. Wrap the packages in plastic wrap and freeze them for about 20 to cool the pastry back down. This will prevent the pastry from spreading too much.
10. Preheat the oven to 350°F. Place the Wellington on a parchment paper-lined baking sheet. Cut slits in the top to release steam with a sharp knife. Brush the entire thing with egg wash. Cover loosely with foil. Don’t let the foil touch the top of the pastry. You may need to stick a couple of toothpicks in the top of the Wellington to hold the foil off of it.
11. Bake for 35 minutes, covered with foil. Increase the oven temperature to 375°F. Uncover the turkey, brush the pastry with more egg wash, and bake for about 35 more minutes until the internal temperature is 165°F.
12. Let the turkey rest for at least 10 minutes before slicing.
13. While the breasts are baking, make the gravy with the pan drippings from the carcass that you roasted, if desired.