Turkey Wellington by @maxthemeatguy

INSTRUCTIONS

• 1 Butterfly turkey breast by slicing horizontally (while leaving the breast as one whole piece) and gently pound out areas that are thicker. Season both sides with salt, pepper, garlic powder, and thyme. Avoid over seasoning with salt as the breast should be fairly thin at this point.
• 2 Carefully roll up breast back to its original shape. Wrap/cover breast in plastic wrap and place in refrigerator (ideally overnight) and prepare the rest of the dish.
• 3 Lay out one thawed puff pastry and gently roll out with rolling pin, adding flour if needed. Roll out puff pastry until about 50% larger (turkey breast should easily fit when rolled up).
• 4 Add an even layer of prepared stuffing, about ½-inch thick directly on top of the puff pastry. Cover the entire puff pastry aside from several inches on all sides. Add an even layer of prepared mashed potatoes directly on top of the stuffing. Lightly sprinkle with thyme and sage. Top with an even layer of cranberry sauce
• 5 Remove seasoned turkey breast from fridge. Preheat a pan on medium high and add a high smoke point oil such as avocado oil. Sear turkey breast over high heat for about 1 minute per side, developing color without cooking the inside.
• 6 Paint outer border of puff pastry with thin layer of egg yolk. Lay turkey breast at the base of the puff pastry. Roll tightly so the turkey breast is fully enclosed. Pinch and tuck the sides, adding more egg yolk if needed to help with sticking.
• 7 Gently move wellington to sheet pan and paint exterior with a thin layer of egg yolk. Use back of knife to create a design if desired, and top with a pinch of coarse-ground salt.
• 8 Bake in preheated 325°F oven for about 60 minutes (about 30 minutes per pound). Keep an eye on the color of the exterior as well as the internal temp of the breast. You are looking for a golden-brown exterior and about 165° F turkey breast internal temp (reduce temp if puff pastry is browning too quickly, increase temp if not browning quickly enough).
• 9 Remove from oven and let Wellington rest for 10 min before slicing. Serve with McCormick Brown Gravy as desired.