Turkey Wellington Recipe | Smoked Turkey Wellington

Turkey Wellington Recipe

The season of "Wellingtons" is here. With the fancy appeal of a pastry-wrapped protein is decadent and now festive with this turkey wellington recipe. A turkey breast wrapped in pastry-lined with cranberry paste and stuffing is a savory holiday treat.

Smoked turkey wellington takes this recipe to the next level. Adding a kiss of wood fire taste that will have all your guests saying wow! First lined with a homemade cranberry spread then with a layer of stuffing. Encased with a delicate lattice pastry appeal. I'm so very excited about sharing this recipe, and I hope you enjoy it.

WHAT IS A WELLINGTON?

Most popularized is, "Beef Wellington" which is a beef tenderloin roast wrapped in prosciutto with mushroom paste. This comes from British cuisine. This turkey wellington recipe is an adaptation of this concept.

WHAT YOU'LL NEED

PELLET GRILL - I used my Louisiana Grills Founders Premier

PELLETS - Competition Blend by Lousiana Grills

Smoked Turkey Wellington

INGREDIENTS

Pastry Sheets (1-2 sheets)

Turkey Breast (1)

Stuffing (pre-made)

Cranberries (1/2 cup)

Egg (1)

Flour (as needed)

COOKWARE

Baster (for egg wash)

Pastry Lattice (optional - for the second layer of pastry)

Baking Sheet with parchment paper

INSTRUCTIONS

Preheat your smoker to 300 degrees. Next, prepare your cranberry spread by adding the cranberries to a small saucepan on low heat. Slowly reduce into a paste stirring frequently (5 minutes). Once most of the moisture is gone, set it aside.

If your turkey breast has skin on it, remove it. Next, lay your first layer of pastry on a lightly dusted flour surface. Spread an even layer of cranberry paste, then add the premade stuffing mix (as on the box or mixture). Make sure that the cranberry paste is covered. Place the turkey breast next and fold over all edges of the pastry to tightly enclose the turkey wellington with stuffing. Do an egg wash by tossing an egg in a small bowl. Using a baster, coat the whole top with a thin layer.

Optional: For a fancier look, you can use a lattice pastry cutter and place a lattice on top of the original layer of pastry. Use that second layer of pastry and cut the slits using the lattice cutter. Drap over the original layer of pastry. If you do the second layer, use an egg wash on this final layer instead.

Place on a baking sheet and directly on your grill. You will smoke this for approximately an hour and a half (depending on the side of your turkey breast) or until an internal temperature of 165 degrees. Once done, let rest for 5-10 minutes before slicing into. Enjoy!

https://video.wixstatic.com/video/b593ba_a987d735798f4b638a9d3e8013963ad0/1080p/mp4/file.mp4

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