From the Kitchen of Terri Bergman

Turkey Wellington

SERVES: 10-12
LEVEL: Intermediate

For Turkey:

1 bone-in whole turkey breast (6- 7 lbs), thawed if frozen
½  C apricot brandy
½ cup butter melted
2 tsp Amazing Rub

1 sheet puff pastry

For Sauce:
Turkey pan drippings + water to equal 2 cups
1 can apricot halves
2 T cornstarch
2 T cold water

Heat oven to 325ºF. Place turkey, skin side up, on rack in large shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Roast uncovered 1 hour.

Mix Brandy with melted butter and Amazing Rub. Brush turkey with half of the butter mixture. Roast 30 minutes; brush with remaining butter mixture. Roast about 1 hour longer or until thermometer reads 165ºF.

Remove turkey from oven and let stand 30 minutes for easier carving to remove bones.  When only Turkey Breast Roast is left, enrobe the Turkey Breast with a thin layer of Puff Pastry brushed with a light egg wash; and bake again for 30 minutes until golden brown.  Let rest 10 minutes before carving.

Meanwhile, pour pan drippings into measuring cup; skim fat from drippings. Add enough water to drippings to measure 2 cups. Heat drippings to boiling in 1-quart saucepan add one can of Apricots. Mix cornstarch and 2 tablespoons cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.

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