Kimchi-Stuffed Turkey Breast

Name: Kimchi-Stuffed Turkey Breast
Total time: PT50M30M
Yield: 6
Ingredients: Ingredients 2 teaspoons sesame oil 2 scallions 1 cup peeled and cubed butternut squash, &frac12; inch 1/2 cup kimchi and 1 tablespoon of kimchi juice 1 1/2&nbsp; pound turkey breast, skin on 2 tablespoons vegetable oil (or other neutral oil) 1 small onion, coarsely chopped 4 garlic cloves, peeled 4 slices fresh ginger 4 dried red chilies 1 cup water 1/4 cup soy sauce, low sodium 1/2 cup mirin (rice wine) 1/4 cup light brown sugar Kitchen twine

By:

Co+op

Recipe Information

Total Time:

50 minutes; 30 minutes active

Servings:

A juicy braise, infused with ginger, chilies and mirin keeps the turkey moist and tender. This could become your favorite turkey dish!

Instead of stuffing a whole bird with bread cubes, try stuffing a turkey breast with vegetables and Korean flavors. A juicy braise, infused with ginger, chilies and mirin keeps the turkey moist and tender. This could become your favorite turkey dish!

Ingredients

2 teaspoons sesame oil
2 scallions
1 cup peeled and cubed butternut squash, ½ inch
1/2 cup kimchi and 1 tablespoon of kimchi juice
1 1/2 pound turkey breast, skin on
2 tablespoons vegetable oil (or other neutral oil)
1 small onion, coarsely chopped
4 garlic cloves, peeled
4 slices fresh ginger
4 dried red chilies
1 cup water
1/4 cup soy sauce, low sodium
1/2 cup mirin (rice wine)
1/4 cup light brown sugar
Kitchen twine

Preparation

In a small pot over medium heat, warm sesame oil and add scallions and squash cubes. Saute for a few seconds, then add the kimchi and juice and cover; reduce to medium-low heat to braise the squash for 5 to10 minutes. When the squash is tender, remove from heat and let cool.
Prep turkey: Place skin-side down and find the small tenderloin muscle on one side of the breast, and gently pull the tenderloin open, leaving it attached. Where the tenderloin meets the breast, make a cut into the breast, parallel to the cutting board, dividing the meat into two slabs, but not cutting all the way through. Cover with waxed paper and use a meat hammer to gently pound into ½-inch thickness.
Spread the squash mixture down the middle of the turkey. Roll tightly and tie shut using twine. Pat dry with a paper towel.
In a Dutch oven or large pot over medium-high heat, drizzle oil and heat for a few seconds. Place the turkey roll, skin-side down, in the oil and let sear for 1 to 2 minutes before turning with tongs. Brown on all sides.
Sprinkle the onion, garlic cloves, ginger and chilies around the turkey breast and stir frequently as the turkey browns.
In a small bowl, combine the water, soy sauce, mirin and brown sugar and pour around the roll, stirring the vegetables. Bring to a boil, reduce heat to medium-low, and cover.
Cook, turning the breast every 10 minutes, for about 45 minutes, until the center of the turkey registers 165 F.
Transfer the turkey to a cutting board, and let it rest while you boil the remaining liquids to thicken, about 5 minutes. Strain the liquids into a heat-safe cup or gravy bowl and pour over slices of turkey at serving.