Thanksgiving Grilled Turkey Wellington


  • 1 turkey breast
  • 1 box puff pastry
  • 1 egg beaten
  • ¼ cup cranberry jelly
  • 3lbs crimini mushrooms
  • 1 stick of butter
  • 8oz pecan halves
  • 1 small Spanish onion
  • 4 cloves garlic
  • 3 lbs bulk loose packed sweet Italian sausage
  • 1 box stuffing
  • 6 sage leaves
  • 2 sprigs of rosemary
  • 1 tsp pumpkin pie spice

Equipment & Fuel


  1. Dice mushrooms into 1/4″ cubes and Sautee in butter.
  2. Chop the pecans, add them into the skillet to toast.
  3. Mince garlic and onion, add to skillet.
  4. Start browning the sausage in a skillet while breaking into small pieces.
  5. Add stuffing mix along with water.
  6. Finish with chopped sage, rosemary and pumpkin pie spice, stir.
  7. Cut the turkey breast accordingly to fit your puff pastry.
  8. Grill turkey to 135 degrees over royal oak charcoal.
  9. Slather the turkey with cranberry jelly when still warm.
  10. Lay out puff pastry sheet, spread stuffing mix in a thin layer leaving a 1-inch border empty.
  11. Place grilled turkey on top and roll up sealing the ends together.
  12. Score the top of the wellington with slash marks to let steam out.
  13. Brush with a beaten egg, finish with pretzel salt.
  14. Roast at 400 degrees over royal oak charcoal until golden brown.

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