Turkey Wellington: A Showstopper That Won't Break the Bank

Beef tenderloin costs a small fortune, but a holiday centerpiece doesn't have to. In this episode, learn how turkey breast from a whole bird becomes Turkey Wellington, plus the frozen breast roast shortcut for busy cooks. Hear why sous vide solves the biggest Wellington problem, why butter and white wine go in before the water bath, how to make sherry mushroom duxelles, and why the duxelles must cool before they meet the pastry. Plus, a lattice cutter turns plain puff pastry into a crust worthy of the holidays. It's Part 1 of International Turkey Day, where one bird travels to England, China, France, and America so everyone gets their favorite part. Recipe: https://the-good-plate.com/turkey-wellington/ Visit us at The Good Plate (https://the-good-plate.com) for ingredient amounts, detailed instructions, photos, tips, and more. Find us on Facebook (https://www.facebook.com/thegoodplate) , Instagram (https://www.instagram.com/arbpen/) , Pinterest (https://www.pinterest.com/arbpen/) , Linked In (https://www.linkedin.com/in/arbpen/) , and YouTube (http://www.youtube.com/channel/UCHRWbeu2VrQQ1G94ibEL7eA) .  Have a question?  We would love to help!  Ask [email protected]