Delia Smith Turkey en Croûte Recipe

This Turkey en Croûte is a great choice for Christmas, Thanksgiving, or a Sunday lunch. Juicy turkey, savory stuffing, and crispy bacon are wrapped in golden puff pastry for a delicious, elegant dish. It’s easy to make and looks impressive on the table!

Ingredients Needed:

• 460 g Turkey Breast Steaks
• 190 g Stuffing
• 14 Rashers of Streaky Bacon
• 500 g Puff Pastry
• 1 Egg

How To Make Turkey en Croûte Recipe?

1. Preheat the oven: Set your oven to 190°C and line a baking tray with parchment paper.
2. Prepare the pastry: Roll out the puff pastry and cut it into two rectangular pieces, making the top piece slightly bigger.
3. Lay the base: Place the smaller piece of pastry on the baking tray.
4. Layer the turkey: Arrange the turkey breast steaks on the pastry, leaving space around the edges.
5. Add the stuffing: Spread the stuffing evenly over the turkey.
6. Add the bacon: Stretch out the streaky bacon and layer it on top, overlapping slightly.
7. Seal the pastry: Brush the edges of the pastry with beaten egg, then place the larger piece of pastry on top. Press the edges down to seal, trimming any extra pastry to leave a 2cm border.
8. Crimp and score: Use a fork to crimp the edges and lightly score the top in a criss-cross pattern for ventilation.
9. Brush with egg: Coat the pastry with beaten egg for a golden crust.
10. Bake the turkey parcel: Place in the oven for 30 minutes.
11. Cover with foil: Remove from the oven and cover loosely with foil to prevent over-browning.
12. Finish baking: Return to the oven for another 45 minutes until the turkey is fully cooked.
13. Rest before serving: Let it rest for a few minutes, then slice and serve.

Recipe Tips:

• Keep the turkey even: Pound the turkey breast steaks lightly if they are too thick or uneven. This helps them cook evenly inside the pastry.
• Chill the pastry before baking: After assembling, place the wrapped turkey in the fridge for 15-20 minutes. This helps the pastry stay crisp and hold its shape while baking.
• Seal the edges well: Use a little water or extra egg wash on the edges before pressing them together. This keeps the filling inside and stops any leaks while baking.
• Use a meat thermometer: Check the internal temperature in the thickest part of the turkey. It should reach 74°C to be fully cooked.
• Let it rest before slicing: After baking, let the turkey en croûte rest for 5 minutes. This keeps the juices inside, so the turkey stays moist when you cut it.

How To Store & Reheat Leftovers?

• Refrigerate: Let the Turkey en Croûte cool down first. Then, wrap it well in foil or put it in a sealed container. Keep it in the fridge for up to 3 days.
• Freeze: After it cools, wrap the Turkey en Croûte in cling film and foil. Freeze for up to 3 months.
• Reheat: Set the air fryer to 160°C. Place the Turkey en Croûte inside and heat for 8-10 minutes until warm and crispy.

Nutrition Facts:

• Calories: 822 kcal
• Total Fat: 56g
• Saturated Fat: 16g
• Cholesterol: 109mg
• Sodium: 745mg
• Potassium: 186mg
• Total Carbohydrate: 45g
• Dietary Fiber: 2g
• Sugars: 1g
• Protein: 34g

Delia Smith Turkey en Croûte Recipe

Servings

4

servings

Prep time

20

minutes

Cooking time

1

hour 

15

minutes

Calories

822

kcal

This Turkey en Croûte is a great choice for Christmas, Thanksgiving, or a Sunday lunch. Juicy turkey, savory stuffing, and crispy bacon are wrapped in golden puff pastry for a delicious, elegant dish. It’s easy to make and looks impressive on the table!

Ingredients

• 460 g Turkey Breast Steaks

• 190 g Stuffing

• 14 Rashers of Streaky Bacon

• 500 g Puff Pastry

• 1 Egg

Directions

• Preheat the oven: Set your oven to 190°C and line a baking tray with parchment paper.
• Prepare the pastry: Roll out the puff pastry and cut it into two rectangular pieces, making the top piece slightly bigger.
• Lay the base: Place the smaller piece of pastry on the baking tray.
• Layer the turkey: Arrange the turkey breast steaks on the pastry, leaving space around the edges.
• Add the stuffing: Spread the stuffing evenly over the turkey.
• Add the bacon: Stretch out the streaky bacon and layer it on top, overlapping slightly.
• Seal the pastry: Brush the edges of the pastry with beaten egg, then place the larger piece of pastry on top. Press the edges down to seal, trimming any extra pastry to leave a 2cm border.
• Crimp and score: Use a fork to crimp the edges and lightly score the top in a criss-cross pattern for ventilation.
• Brush with egg: Coat the pastry with beaten egg for a golden crust.
• Bake the turkey parcel: Place in the oven for 30 minutes.
• Cover with foil: Remove from the oven and cover loosely with foil to prevent over-browning.
• Finish baking: Return to the oven for another 45 minutes until the turkey is fully cooked.
• Rest before serving: Let it rest for a few minutes, then slice and serve.

Notes

• Keep the turkey even: Pound the turkey breast steaks lightly if they are too thick or uneven. This helps them cook evenly inside the pastry.
• Chill the pastry before baking: After assembling, place the wrapped turkey in the fridge for 15-20 minutes. This helps the pastry stay crisp and hold its shape while baking.
• Seal the edges well: Use a little water or extra egg wash on the edges before pressing them together. This keeps the filling inside and stops any leaks while baking.
• Use a meat thermometer: Check the internal temperature in the thickest part of the turkey. It should reach 74°C to be fully cooked.
• Let it rest before slicing: After baking, let the turkey en croûte rest for 5 minutes. This keeps the juices inside, so the turkey stays moist when you cut it.