Turkey Wellington with Chestnuts and Cranberries

Method

1. 1Take the turkey out of the fridge 30 minutes ahead, so it is at room temperature.
2. 2First, open up the turkey breast so you can roll it.
3. 3Lay plastic wrap on your work surface and slice the turkey breast open, as thin as you can.
4. 4Cover with another sheet of plastic wrap and pound the breast so it spreads out.
5. 5The turkey should be a rectangle, so the roll comes out even.
6. TipFor a perfect shape, trim the pieces that stick out and patch them into any gaps. Don’t worry if it isn’t in one piece: once rolled and baked, it all sticks together.
7. 6Season the turkey with salt and pepper, then spread a layer of the cheese over it and scatter the cranberries on top.
8. 7Finely chop the chestnuts and add them over the cheese.
9. 8Carefully lift one side of the turkey using the plastic wrap and roll it up as tightly as you can.
10. 9Keep rolling, lifting the plastic wrap as you go so it doesn’t get rolled into the turkey.
11. 10The next step is important for a well-shaped roll.
12. 11Hold both ends of the plastic wrap and roll the turkey on the counter in one direction. Repeat several times, until it is tight and shaped like a wrapped candy, then tie the ends in a knot.
13. TipAir often gets trapped between the plastic wrap and the roll. Prick the wrap in 2–3 places with a sharp knife so the air escapes as you roll.
14. 12Put the roll in the freezer for 10 minutes to firm up.
15. 13Meanwhile, lay plastic wrap on your work surface again, place the puff pastry sheet on it and lay 4 slices of prosciutto in a row, slightly overlapping. You need enough prosciutto to cover the length of the roll.
16. 14Take the roll out of the freezer, remove the plastic wrap and place it on the prosciutto.
17. 15Wrap the puff pastry around the turkey and seal the ends, folding over any extra pastry.
18. 16As before, twist the plastic wrap into a candy shape and put it back in the freezer for 10 minutes.
19. 17When it comes out of the freezer, the roll should have a smooth, even shape.
20. 18Line a baking tray with parchment paper and place the roll in the center.
21. 19In a small bowl, mix the egg yolk with a little water and brush it over the pastry.
22. 20With the back of a knife, score lines on the pastry and sprinkle with a little flaky salt or coarse salt.
23. 21Bake the turkey Wellington in a preheated oven at 200°C, fan, for 10 minutes, then lower the heat to 175°C and bake for another 40–45 minutes, until the pastry is nicely golden.
24. 22Take the turkey Wellington out of the oven and let it rest for 10 minutes before slicing.
25. 23With a very sharp knife, cut the turkey Wellington into 2 cm slices.
26. 24Garnish with a few pomegranate seeds and serve.