Turkey Wellington | Turkey Recipes | Jamie Oliver (2024)

FAQs

What is the turkey Wellington on Masterchef Duncan? ›

Duncan's winning menu started with a turkey roulade Wellington - a rolled up escalope of turkey, filled with stuffing and cranberries, and wrapped in Parma ham and puff pastry, served with roasted carrots, parsnips and sprouts and a red wine sauce.

Preheat your oven to full whack, get the turkey in the roasting tray and cover with foil. As soon as it goes in the oven, immediately turn the heat down to 180ºC/350ºF/gas 4. As a rough guide, you want to cook the turkey for about 35 to 40 minutes per kilogram, so a 7kg turkey will want about 4 to 4½ hours in the oven.

There are four essential steps for a perfectly roasted Thanksgiving turkey: brining, stuffing with aromatics, rubbing with herb compound butter, and roasting to perfection. The herb butter does double duty. Part of it is rubbed under the skin and over the meat of the bird for a major boost in flavor.

Roast the turkey in the hot oven for 10–15 minutes. Take the tray out of the oven, baste the bird with the pan juices and lay the bacon rashers over the breast to keep it moist. Baste again. Lower the setting to 180°C/Gas 4 and cook for about 2 1⁄2 hours (calculating at 30 minutes per kg), basting occasionally.

He had discovered his spiritual home in Australia. His time in Sydney was followed by consultancy work before he moved to Adelaide as Executive Chef at Penfolds' Magill Estate Restaurant. He remains in Adelaide and is now chef and owner of Restaurant Orana and Restaurant Blackwood.

He responded by taking to his Instagram account to answer the “billion messages” he received from fans asking about his mysterious bracelet. “These are worry beads,” Jock explained in the clip, which you can watch above.

Roast 1 hour, then baste every 30 minutes with pan liquids, until an instant-read thermometer inserted into the thickest part of thigh (avoiding bone) registers 125°F, about 3 hours. Remove foil; raise oven heat to 400°F. Continue roasting, basting occasionally, until thigh reaches 180°F, 45 to 60 minutes more.

Brining is the method whereby meat (turkey, in this case) is soaked in a salty water mixed with aromatics like bay leaves, peppercorns and garlic for a couple of days. This has the effect of trapping moisture in the flesh while it roasts, yielding super juicy turkey.

Fat is going to help the skin get brown and crisp, and contrary to what most might think, butter isn't better. Butter does an okay job, but because it contains a lot of water, oil is a better fat to rub on the skin to ensure it gets extra crispy.

Place roast, skin side up, on a flat roasting rack in 2-inch deep roasting pan. Do not add water to pan. Roast uncovered according to Cooking Schedule or until meat thermometer in center of breast roast reaches 170° F and in center of turkey roast reaches 175° F.

How does Ina Garten cook her turkey? ›

Brush the outside of the turkey with the butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey. Roast the turkey for 2 1/2 hours, basting from time to time with pan juices, until the juices run clear when you cut between the leg and the thigh.

We recommend roasting turkey at 350 degrees F (175 degrees C) for 13 minutes per pound for an unstuffed turkey. We've done the math for you — check out the chart below to determine both turkey cook times and estimated servings (with leftovers!).

Put the turkey on top of the vegetables, put in the oven and roast until lightly golden brown, about 45 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with the warm chicken stock every 15 minutes, 2 to 2 hours 15 minutes hours longer.

The MasterChef star, 46, was found dead at Zagame's House hotel in Carlton, near Melbourne's CBD, at about 2am on April 30 last year. At the time, his wife Lauren was in Italy with their two young children and had phoned Victoria Police to request a welfare check because he stopped answering her calls.

Barry "Jock" Zonfrillo (4 August 1976 – 30 April 2023) was a Scottish chef, television presenter and restaurateur. He was the founder of the Orana Foundation and a judge on MasterChef Australia.

Sharing a video on Instagram, the host explained: “These are worry beads. I've got lots of different types of worry beads, and when I'm feeling anxious or a little bit stressed, basically, I flick through them like that and the more anxious and more worried you get, the faster I do it.”

While most of the cooked food is eaten by the judges, and the contestants often have a nibble as well, sometimes there are leftovers and the lucky contenders are encouraged to take it home!