Turkey in Puff Pastry
Turkey in puff pastry is an easy way to turn a plain turkey breast fillet into a Sunday-lunch centrepiece. The fillet is browned, brushed with cranberry sauce and thyme, then wrapped in ready-rolled pastry and baked until the pastry is deep gold and the meat is cooked through. It serves four and carves into neat slices.
- Total
- 1 h 30 min
- Prep
- 15 min
- Cook
- 45 min
- Serves
- 4
- Per serving
- 615kcal
Getting a crisp crust on turkey in puff pastry
Lean turkey breast has little fat of its own, so the keys are a quick sear for colour, a thin layer of cranberry sauce for moisture, and a cooling stage before wrapping. A fillet that is cold or at least cool, and patted dry, stops steam building up under the pastry and softening the base. Use all-butter pastry if you can, as it browns better and tastes richer.
Step-by-step turkey in puff pastry
Tap a time to start a timer.
- Season and brown Pat the turkey dry with kitchen paper and rub with the thyme, salt and pepper. Heat the oil in a frying pan over a medium-high heat and brown the fillet for on each side, until golden all over. Lift it onto a plate and leave to cool for . Do not wrap hot meat, or the pastry will turn greasy.
- Heat the oven Heat the oven to 200°C (180°C fan), gas 6, and line a baking tray with baking paper.
- Wrap the turkey Unroll the pastry on its paper and trim it so it is about 5cm longer than the fillet and wide enough to wrap right round it. Spread the cranberry sauce over the middle, lay the turkey on top, then fold the pastry over and press the long seam shut. Fold in the ends and tuck them underneath.
- Glaze and chill Lift the parcel onto the tray, seam side down. Brush with beaten egg, cut 3 small slits in the top for steam, and chill for so the pastry bakes up crisp.
- Bake Brush with a second coat of egg and bake for , until the pastry is deep golden. If it browns too fast, cover it loosely with foil. Check that the turkey is cooked through with a meat thermometer pushed in through a slit: it should read 75°C in the centre, with no pink meat.
- Rest and slice Leave the turkey in puff pastry to stand for , then slice with a sharp serrated knife using a gentle sawing motion.
What to serve with it
Roast potatoes, buttery steamed greens and a jug of gravy turn this into a full Sunday dinner, and extra cranberry sauce on the side works well. Leftover slices are good cold in sandwiches the next day.
For a different pastry centrepiece, try beef fillet in puff pastry for a special occasion, or pan-fried turkey breast when you want a quicker midweek turkey dinner.
Common problems and fixes for turkey in Puff Pastry
- The pastry is pale and soggy underneath.
- The turkey was probably still warm or wet when wrapped. Let it cool fully, pat it dry, and bake on a hot tray in the lower half of the oven so the base crisps.
- The pastry is golden but the turkey is still pink in the middle.
- Cover the pastry loosely with foil and bake for another 5–10 minutes, checking again with a thermometer. The centre must reach 75°C before you slice.
- The parcel splits open in the oven.
- Press the seam firmly shut, place it seam side down, and leave steam slits in the top. Do not stretch the pastry when wrapping, as it shrinks back as it bakes.
Frequently asked questions about turkey in Puff Pastry
How long do you cook turkey in puff pastry?
Bake it for 35–40 minutes at 200°C (180°C fan), gas 6, after browning the fillet in a pan. The turkey is ready when a thermometer reads 75°C in the centre and the pastry is deep golden.
Can you prepare it the day before?
Yes, wrap the turkey and keep the unglazed parcel on the tray, covered, in the fridge for up to 24 hours. Glaze it just before baking and add 5 minutes to the cooking time, then check the core temperature.
What can I use instead of cranberry sauce?
Use 1 tbsp wholegrain mustard or a thin layer of sage and onion stuffing. Either one gives the turkey extra moisture and flavour.
Can I use leftover cooked turkey?
Yes, but use sliced cooked turkey and skip the browning step. Bake for 20–25 minutes, until the pastry is golden and the filling is steaming hot all the way through.
How did you like the recipe?
4.9 / 5 · 8 ratings
