Turkey Wellington

Instructions

• 1Cut each turkey breast in half horizontally, without cutting all the way through. Open out and lay flat.
• 2Place the turkey breasts, slightly overlapping, between sheets of plastic wrap. Use a mallet to evenly flatten and create a rectangle. Remove the top layer of plastic wrap.
• 3Brush the turkey with the mustard, sprinkle with the salt and season with pepper. Using the plastic wrap as a guide, tightly roll the turkey. Tie the ends of the plastic wrap to create a tight cylinder. Place in the freezer to set for 2 hours. Meanwhile, continue to the next step.
• 4Place the flour, salt and sugar in a large bowl and whisk to combine. Whisk the milk and egg together then slowly pour the milk mixture into the flour, whisking until smooth. Whisk in the melted butter. Cover and set aside for 30 minutes to rest. Meanwhile, continue to the next step.
• 5Tear the bread into the food processor bowl and pulse to create crumbs. Remove and set aside. Add the pistachios and cranberries to the processor and pulse until coarsely chopped. Remove and set aside.
• 6Place the butter in a large frying pan over medium heat until melted. Add the onion and cook, stirring for 3 minutes, or until softened. Add the garlic and cook for 1 minute. Add the pistachios and cranberries and cook for 2 minutes.
• 7Add the brandy to deglaze the pan and stir for 30 seconds. Add the breadcrumbs and stir to coat, then add the herbs and season with salt and pepper. Remove from the heat.
• 8Place a 10-inch frying pan over high heat. When hot, remove the pan from the heat to spray with cooking spray. Pour ¼ cup (2 fl oz) of the crepe batter into the pan and swirl to evenly coat the base. Cook for 1 minute or until lightly colored. Turn the crepe and cook the other side for 1 minute. Remove from the pan and place on a plate. Repeat with the remaining batter to make another 5 crepes.
• 9Once the turkey is partially frozen, place a layer of plastic wrap on the countertop. Layer the crepes on the plastic wrap, in 2 rows, slightly over lapping. Press the stuffing, the length of the turkey, onto the crepes to create a flat, even, compact layer, leaving a 1-inch edge at the top and bottom. Unwrap the turkey, place it in the center of the crepes and roll, using the plastic wrap as a guide. Press the ends of the turkey together to seal, trim the excess crepe and tuck in the sides.
  Tip: Overlapping the crepes and laying left to right helps secure the stuffing when rolling.
• 10Place a sheet of pastry on a piece of parchment paper on the countertop and dock with a fork. Brush with some of egg yolk. Place the rolled turkey in the center of the pastry. Place the other piece of pastry on top and press the ends to seal.
• 11Trim the pastry leaving a ¾-inch edge and press with a fork to seal. Place the Wellington in the air fry basket, on the parchment paper and trim the excess paper. Score the pastry with the back of a butter knife, being careful not to cut all the way through the pastry. Using the tip of a knife cut a small circle to allow the steam to escape during cooking. Brush the pastry with the remaining egg yolks. Place in the refrigerator for 30 minutes.
• 12Insert the wire rack into position 8 then, in Breville+ press Start to preheat and follow along for the rest of the recipe.
• 13Once preheated, place the basket in position 5 and start Autopilot.
• 14The Wellington is ready when the pastry is golden brown and crisp and a meat thermometer inserted into the center of the turkey reads a minimum of 155°F. If not, give it a bit more.
  Tip: The shape of the turkey can alter the cooking time. For best results, using a probe, test for doneness 5-10 minutes before the end of the cook.
• 15Allow the Wellington to rest for 10 minutes.
• 16Transfer the Wellington to a cutting board. Slice and serve.