A moist turkey breast stuffed with cranberry jam and wrapped in puffed pastry makes for one great holiday entree.
1 (1 1/2-pound) boneless turkey breast
3/4 cup cranberry jam
1 bunch fresh thyme, divided
Sea salt, to taste
Black pepper, to taste
2 tablespoons olive oil
1 tablespoon butter
3/4 cup baby portabella mushrooms, finely chopped
1/2 cup herbed breadcrumbs
1 package puff pastry, defrosted
Preheat oven to 350 degrees. Salt and pepper the turkey breast well. Sprinkle with thyme leaves then slice the breast lengthwise, creating a pocket. Place the cranberry jam inside the pocket then wrap the turkey tightly around itself in a roulade fashion. Tie the roll tightly with twine, drizzle with olive oil then bake for about 40 minutes.
Meanwhile, heat the butter over medium and cook down the mushrooms until the liquid has evaporated. Add a few sprigs of thyme then add in the breadcrumbs. Season well with salt and pepper and set aside.
Raise oven temperature to 400 degrees. To assemble, roll out the puff pastry and sprinkle with the mushroom mixture. Remove twine from turkey and place the turkey roulade in the center of the puff pastry. Garnish the puff pastry with leaves and a criss cross design if desired. Bake the Wellington at 400 degrees for 20 minutes, then lower the oven temperature to 350 degrees and roast for another 40 minutes or so, until the turkey reaches an internal temperature of 165 degrees. Allow to sit for 10 minutes before serving.