A perfectly moist butterfly turkey breast wrapped in pork sausage stuffing flavoured with cranberries and toasted hazelnuts, all encased in a crispy, golden, mouthwatering puff pastry.
Preheat your oven to 180 C/ 350 F/ gas mark 4. Place your boneless, rolled 1.8 kg turkey breast butterfly on a baking tray, drizzle with 2 tbsp olive oil, sprinkle with 1 tbsp fresh thyme and season with plenty of Shetland sea salt and freshly ground black pepper.
Roast your turkey butterfly in the centre of the oven for 60-70 minutes, until the internal temperature reads 72 C. Remove from the oven and allow to cool completely.
To make the stuffing, sauté 1 large onion, finely chopped, in 1 tbsp butter over medium heat in a sauté pan, taking care not to brown the onion. Cool.
Add the cooled onion to 600 grams pork sausagemeat, 100 grams fresh breadcrumbs, 100 grams hazelnuts, toasted and chopped, 100 grams dried cranberries, 1 tbsp fresh thyme, 1 tbsp fresh rosemary and 1 tbsp fresh sage. Mix together well with your hands.
Add 2 large free-range eggs, and season well with Shetland sea salt and freshly ground black pepperMix until thoroughly combined. It’s easier just to do this with your hands.
Roll out one sheet of your 700 grams ready-to-roll puff pastry and place in a large roasting tin. Spread ½ of the pork stuffing mixture into the centre of the pasty in a shape roughly the same size as the base of your turkey.
Place the turkey on top (remember to remove the string if you’ve tied it!), and, using your hands, coat the outside of the turkey with the remaining stuffing.
Roll out the second sheet of puff pastry and carefully place on the top, pressing down slightly from the top to the bottom, pushing out any air.
Press the edges of the top and bottom puff pastry sheets together, cutting away any excess and crimping/folding to form a pastry edge.
You could, if desired, make decorations with the excess puff pastry.
Brush the pastry all over with 1 free-range egg yolk beaten with 1 tbsp water.
The turkey Wellington can, at this stage, be kept in the fridge overnight.
Preheat your oven to 180 C/ 350 F/ gas mark 4.
Roast the turkey wellington in the centre of the oven for 40-50 minutes, until the pastry is golden and the internal temperature of the turkey is 72 C. Depending on the heat distribution of your oven, you might want to rotate the turkey wellington midway for even browning.
Allow to rest for 15 minutes, and serve with your favourite turkey gravy and all the Christmas dinner trimmings.