Thanksgiving Turkey Wellington

In a small pot, combine the 2 cups water, 3 tablespoons salt, sugar, whole peppercorns, cloves, and rosemary. Bring the liquid up to a simmer and stir to dissolve the salt and sugar. Remove from the heat and cool completely.

Combine the turkey and brine in a Chamber Vacuum Pouch, then seal the pouch in the chamber vacuum using the normal vacuum and seal settings. (Alternatively, seal the turkey and brine in a zipper-lock bag. Place in a rimmed sheet pan to catch any juices.) Transfer the turkey into the fridge to brine for 12 to 24 hours.

While the turkey is brining, spread the bread in an even layer on a sheet pan and transfer to the oven. Bake until golden brown, about 15 minutes. Leave the oven on with the same settings.

Place a medium skillet over medium heat. Once hot, add 1 tablespoon of the oil, followed by the onion and celery. Cook, stirring frequently, until translucent, 3 to 5 minutes. Transfer to a large bowl.

Add the toasted bread, sourdough, Gruyère, cranberries, thyme, remaining salt, and ground pepper. In a separate bowl, whisk together the milk, whole eggs, orange zest, and juice. Add the milk mixture to the bread mixture and mix until combined. Let the bread soak for 10 minutes.

Transfer the bread mixture to a parchment-lined 9- by 13-inch baking dish. Using your hands, very firmly press down on the bread to make it flat and quite compact. Cover with aluminum foil, transfer to the oven, and bake until the pudding is set and brown around the edges, about 50 minutes.

Remove from the oven, cool to room temperature, then refrigerate overnight. Turn off the oven until tomorrow.

The next day, remove the turkey from the brine and thoroughly pat dry with paper towels. Heat a large skillet over high heat. When the skillet is hot, add the remaining vegetable oil, followed by the turkey. Sear on all sides until golden brown, 4 to 6 minutes total. Remove from the heat.

Lay 2 large pieces of plastic wrap, slightly overlapping each other, onto a clean work surface. Lay the prosciutto slices on top of the plastic so that they’re slightly overlapping. Place the turkey perpendicular to the end of the prosciutto slices and, using the plastic wrap, roll the prosciutto tightly around the turkey. Tie the ends to keep a cylinder shape. Transfer the turkey to the freezer for 30 minutes.

While the turkey is in the freezer, lay another 2 large pieces of plastic wrap, slightly overlapping each other, onto the counter. Remove the bread pudding from the baking dish and place it on top of the plastic with the short edge facing the end of the counter.

Unwrap the turkey and lay it on top of the bread pudding with the long edge facing the end of the countertop. Using the plastic wrap, roll the bread tightly around the turkey. (Use more plastic wrap as needed to get a tight cylinder.) Tie the ends of the plastic wrap and transfer to the freezer for 2 hours. (This will help the bread keep its cylindrical shape so that it’ll be easier to roll in the pastry.)

Lay the 2 sheets of puff pastry on a floured work surface so that they slightly overlap. Roll into a large, long sheet of pastry about ⅛-inch thick that allows for about 5cm of pastry on each side of the turkey.

Place the turkey on the pastry and wrap it completely. Trim off excess pastry and reserve for making decorations. Combine the yolk and remaining water in a ramekin and brush the pasty. Transfer the Wellington onto a parchment-lined sheet pan. Cut scraps into decorations and add to the top of the roast. Brush the Wellington with the egg wash and let sit at room temperature, uncovered, for 30 minutes.

Brush the Wellington with the egg wash a second time. Insert the internal probe through the end of the Wellington so that it reaches the center of the turkey. Transfer to the oven and bake until the probe reaches its target temperature, 1 ½ to 2 hours. Cover the Wellington with foil 1 hour into the bake.

Let rest for 45 to 60 minutes before carving. Serve with gravy and cranberry sauce.