Turkey sous vide

• 1. Set your sous vide to 56 degrees Celsius (133 degrees Fahrenheit).
  2. Place the turkey meat in a vacuum bag.
  3. Vacuum seal the bag and put it in the water bath. Let the meat cook here for 4 hours.
  4. After 4 hours, remove the turkey from the water bath.
  5. Open the vacuum bag and take out the meat.
  6. Pat the meat dry with a clean cloth or tea towel.
  7. Heat a pan over high heat.
  8. When the pan is VERY HOT, sear the turkey. You do not need to use fat. Remember, the meat only needs a sear for flavor, so it should only have about 20 seconds on each side.
  9. Remove the seared meat from the pan.
  10. Place the meat in a bag and put it in the freezer for cooling for an hour.
  11. After an hour, take the meat out of the freezer.
  12. Now place the meat in the fridge for 2 hours. In the meantime, start preparing the filling.
•  
• 1. Rinse the mushrooms for soil residue.
  2. Put the cleaned mushrooms in your blender. You can also use an immersion blender if you have one.
  3. Blend the mushrooms finely. Champignons turn completely black when blended, so you are warned ?
  4. Heat a pan over medium heat.
  5. Put the blended mushroom mixture on the dry pan.
  6. Let it cook over medium heat for 40-60 minutes. The reason they need so long is that we want all the liquid out of them.
  7. After 40-60 minutes, the mushroom mixture has turned into a dry, "hard" mass that no longer resembles mushrooms!
•  
• 1. Take the turkey breast out of the fridge once it is completely cooled.
  2. Cut off the ends of the meat and save the ends for, for example, lunch. In a traditional Wellington, you use the cut chateaubriand (the officially best piece of the animal), which is cut from the middle of a trimmed tenderloin. Therefore, a Beef Wellington gets its very uniform "sausage shape" with flat ends. And of course, that is the appearance we are aiming for with our Turkey Wellington!
  3. Brush the meat with mustard in a thin layer.
  4. Take a piece of plastic wrap that is slightly larger than your puff pastry.
  5. Distribute the prosciutto in a thin layer on top of the plastic wrap.
  6. Then spread the mushroom mixture on top of the prosciutto.
  7. Place the turkey breast in the middle and on top of the mushroom mixture.
  8. Roll it tightly together in the plastic wrap to form a sausage.
  9. Let it stand for 15 minutes.
  10. Remove the plastic wrap from the "sausage."
  11. Place the puff pastry on the table.
  12. Lift the sausage onto the puff pastry.
  13. Roll the whole thing together.
  14. Place the package in the fridge for 2 hours.
•  
• 1. Preheat the oven to 190 degrees Celsius (374 degrees Fahrenheit) with fan.
  2. Take the package out of the fridge.
  3. Score the dough and brush with egg yolk. See how in the video below.
  4. Place a piece of parchment paper on a wire rack. It is important that there is plenty of air/"ventilation" around the dough because it will produce condensation - and that will make the puff pastry soft. Therefore, it is not optimal to bake it on a regular baking sheet.
  5. Place your Turkey Wellington in the preheated oven.
  6. Let it bake for about 25-30 minutes until the puff pastry is crispy and golden.
  7. Take the finished Turkey Wellington out of the oven. Let it stand on the wire rack so the puff pastry does not get soft from condensation.
  8. Cut it into slices with a bread knife.
  9. Serve!
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