Kimchi-Stuffed Turkey Breast

Preparation

1. 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.
2. 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.
3. Spread the squash mixture down the middle of the turkey. Roll tightly and tie shut using twine. Pat dry with a paper towel.
4. 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.
5. Sprinkle the onion, garlic cloves, ginger and chilies around the turkey breast and stir frequently as the turkey browns.
6. 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.
7. Cook, turning the breast every 10 minutes, for about 45 minutes, until the center of the turkey registers 165 F.
8. 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.