Jane Devonshire's Gluten Free Turkey Wellington
We have a wonderful recipe for you from the talented and lovely Jane Devonshire. Jane not only won the 2016 BBC Masterchef but she is also the author of ‘Hassle Free Gluten Free’, does demonstrations up and down the country and has worked with numerous renowned chefs at their restaurants, including Jason Atherton, Atol Kochner, Marcus Wareing, Michel Roux and Michael O’Hare.
The internal temperature of the turkey breast should be 74°C.
For the stuffing
I love this recipe it is an ideal alternative to a full turkey roast at Christmas and if you assemble it the day before means just an hour of easy cooking on the big day. Wellingtons are always tricky so using a Thermapen with this recipe guarantees a perfect and stress free result every time, especially important on a day like Christmas!