• Helen ModernPepper

Thanksgiving | Christmas | Holiday Turkey Recipe: Kimchi Stuffed Turkey Breast In Bacon Blanket

Updated: Dec 13, 2019



Thanksgiving and holidays are usually a season of hosting parties and dinners for friends and family! What a joyous season of having delicious meals with your favorite people! OR at least, it is a season of a great excuse to enjoy decadent meals with friends and family, I say...:-)

When I host Thanksgiving or holiday dinners, I usually smoke a whole turkey bird or make a turkey rollatini (large flatted turkey breast stuffed with loads of delicious ingredients). I alternate between smoking a turkey bird or turkey rollatini. This year, I'm making stuffed turkey rollatini. And guess what? Turkey rollatini requires far-far less prepping and cooking time, compared to brining for 24 hours and smoking an entire turkey bird for 10 hours!

And this turkey rollatini is not your ordinary stuffed turkey breast recipe. This rollatini will be stuffed with perfectly fermented Kimchi and creamy braised leek, rolled up in butterflied turkey breast smothered in GoChuJang (Korean Red Pepper Paste) and butter...YUM! It is unlike any other turkey recipes you've had because this rolled up turkey breast will be WRAPPED UP IN A BACON BLANKET. Yup, a quilted bacon blanket...:-)

This Stuffed Turkey Breast Recipe includes the following:

- How To Butterfly A Turkey Breast - How To Even Out A Turkey Breast - How To Stuff and Roll Up A Turkey Breast - How To Quilt A Bacon Blanket - How To Make Creamy Braised Leek - How To Use Flavored Butter To Keep Your Turkey Moist - How To Cook Perfect Roast Stuffed Turkey Breast - How To Cook Tender Juicy Turkey - How To Make Homemade Turkey Gravy: Creamy Miso, Soy Sauce with Cognac Sauce (Easy Gravy Recipe)

Below you will find the following:

- Ingredient List

- Amazon.com links for ingredients and suggested kitchen gadgets

- Recipe Instructions

- Bonus Recipe: Turkey Breast Stuffed w/ Braised Peach & Stuffing

- Modern Pepper YouTube Videos Recommended For This Thanksgiving & Holiday Turkey Recipe

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Please take a photo of this Kimchi Stuffed Turkey Breast when you make it and post it on your social media and TAG @ModernPepper. I would love to see your creation!

CLICK HERE TO BINGE WATCH KOREAN-FUSION RECIPES

Thanks for watching!

Helen

INGREDIENTS

(Serving Size 6 to 8 Adults)

2.5 Turkey Breast

2 lbs. Bacon (Thick Cut)

2 Tbsp Butter (use butter that is yellow in color, not those off-white looking butter)

1 Tbsp GoChuJang (Korean Red Pepper Paste)

3 Large Kimchi Leaves (or 1 cup of precut kimchi)

Fresh Sage Leave (6 -8 leaves)

Fresh Parsley Leaves (for garnishing)

For light sprinkling on the turkey breast: Garlic Powder, Kosher salt and freshly ground black pepper

Butcher's twine (3 - 4 pieces, 12" long)

Parchment paper: 1 Large Sheet

To Make The Creamy Braised Leek

2 Cups Leek (Chopped)

1/2 Cup Heavy Cream

1/2 Cup Chicken Broth

1/2 Cup Parmesan Cheese (grated)

1 Bacon Strip, cut into small pieces (substitution options: Pancetta or Turkey Bacon)

1 Tbsp Shallot (finely minced)

1 Tbsp Olive Oil

1 Garlic Clove (finely minced)

Fresh Thyme (2 sprigs)

Kosher Salt (approximately 3 pinches)

Freshly ground black pepper (approximately 1 pinch or 10 turns on your pepper mill)

To Make The Creamy Miso Soy Sauce Cognac Gravy Sauce

3 Cups Chicken Broth

2 Tbsp Cold Water

1 Tbsp Cognac

1 Tbsp Olive Oil

1 Tbsp Corn Starch

1 Tbsp Butter (use butter that is yellow in color, not those off-white looking butter)

1/2 Tbsp Soy Sauce

1/2 Tbsp Miso Paste

1 Garlic Clove (finely minced)

Shallots (finely minced, approximately 1 Tbsp)

Fresh Thyme (2 sprigs)

Chili Threads (approximately 2 dozen threads)

Kosher salt (approximately 2 pinches)

Freshly Ground Black Pepper (approximately 1 pinch or 10 turns on your pepper mill)

AMAZON.COM Links For Ingredients & Suggested Kitchen Gadgets For Thanksgiving & Holiday Turkey Recipe

(Click on the links, not the pictures!)

Chung Jung One Sunchang Hot Pepper Paste Gold (Gochujang)

CLICK HERE: https://amzn.to/2C4iqMo

Hikari Organic Miso Paste

CLICK HERE: https://amzn.to/2IIjjtS

Kishibori Shoyu (Pure Artisan Soy Sauce), Premium Imported Soy, unadulterated and without preservatives

CLICK HERE: https://amzn.to/2AyzxVI

Kikkoman Soy Sauce

CLICK HERE: https://amzn.to/2KhKM4F

Top Shelf Parmigiano Reggiano 1lb. Frank and Sal Imported Cut Fresh and Vacuum Sealed Daily To Order - Aged 24 Months

CLICK HERE: https://amzn.to/2Cq6JOr

Swanson Organic Free-Range Chicken Stock, 32 oz. Cartons (Pack of 12)

CLICK HERE: https://amzn.to/2pOMD9p

Simply Organic Ground Garlic | Certified Organic

CLICK HERE: https://amzn.to/2REmd6S

Chili Thread for Garnishing / Shredded Red Pepper ShilGoChu

CLICK HERE: https://amzn.to/2Dv2mDq

Corn Starch (2 lb.) by Pure Organic Ingredients, Thickener For Sauces, Soup, & Gravy, Highest Quality, Kosher, USP & Food Grade, Vegan, Gluten-Free, Eco-Friendly

CLICK HERE: https://amzn.to/2EAtzWF

Olive Oil Greek medal winner

CLICK HERE: https://amzn.to/2AC9BbO

Zoe Organic Extra Virgin Olive Oil 25.5 FL. OZ. tins (Pack of 2), Organic Spanish Extra Virgin Olive Oil

CLICK HERE: https://amzn.to/2Ay7W7l

Spicy World Peppercorn (Whole)-Black Tellicherry

CLICK HERE: https://amzn.to/2Qz9aSK

COLE & MASON Capstan Wood Pepper Grinder - Wooden Mill Includes Precision Mechanism, 12.5 inch

CLICK HERE: https://amzn.to/2McIeGE

PaperChef Natural Release Coated Non-Stick Culinary Parchment Paper, (1) 205 sq ft roll (15 in x 164 ft)

CLICK HERE: https://amzn.to/2RW5vz7

Regency Natural Cooking Twine 1/2 Cone 100% Cotton 500ft

CLICK HERE: https://amzn.to/2ThiT2j

Le Creuset Tri-Ply 17 by 13.75-Inch Stainless Steel Roasting Pan Set, Large

CLICK HERE: https://amzn.to/2qNIqDn

All-Clad E7649764 HA1 Hard Anodized Nonstick Dishwasher Safe PFOA Free Roaster Cookware, 13-Inch by 16-Inch, Black

CLICK HERE: https://amzn.to/2RWQlJP

All-Clad 4403 Stainless Steel Tri-Ply Bonded Dishwasher Safe 3-Quart Saute Pan with Lid, Silver

CLICK HERE: https://amzn.to/2TchfyS

All-Clad D3 Stainless Steel 8" & 10" Fry Pan Set

CLICK HERE: https://amzn.to/2DoYSRO

OXO Good Grips Meat Tenderizer

CLICK HERE: https://amzn.to/2EbKYES

Piazza Chinois Strainer with Fine Mesh, 7-7/8-Inch 100% Made In Italy

CLICK HERE: https://amzn.to/2IOVUqk

OXO Good Grips 11-Inch Better Silicone Balloon Whisk

CLICK HERE: https://amzn.to/2S0mWPS

Clean Ones 513017 500 Count Disposable Poly Gloves

CLICK HERE: https://amzn.to/2A1bqwF

Wusthof Classic 8-Inch Chef's Knife

CLICK HERE: https://amzn.to/2DtFEwi

Wüsthof - 10" Knife Sharpening Steel with Loop

CLICK HERE: https://amzn.to/2A1FdFG

Wüsthof Twelve Piece Block Set

CLICK HERE: https://amzn.to/2OGYJvT

Wusthof Classic 7-piece Slim Knife Block Set

CLICK HERE: https://amzn.to/2Q03tx9

RECIPE INSTRUCTION:

On a large sheet of parchment paper, layout 6 strips of bacon and follow the directions for weaving the bacon strips to make a quilt, as shown in the video. Once the bacon quilt is complete, gently roll up the parchment paper with the bacon quilt and store it in the refrigerator, while you prepare the rest of the ingredients.

To Make The Creamy Braised Leek

In a large skillet pan (preheat first), add the olive oil, bacon and let it sizzle on high heat for about 60 seconds or until the bacon is light brown. Then add the shallots, garlic and leek with salt and freshly ground black pepper . Bring down the heat to medium and saute for about 1 to 2 minutes or until the leek is sweaty or translucent. Add the hot chicken broth to the pan. Cover with lid and let it simmer for 5 minutes on low setting. Bring the heat back to high and add the heavy cream and fresh thyme. Let is saute on high heat for 2 to 3 minutes OR until the liquid thickens, as shown in the video. Quickly transfer to a mixing bowl, and add the freshly grated parmesan cheese. Mix well and let it cool down before adding to the turkey rollatini. TIP: You can make this the day before and store it in an air-tight container, in the refrigerator.

To Make The Creamy Miso Soy Sauce Cognac Gravy Sauce

In a saucepan (preheat first), add the olive oil, garlic, shallots, salt and freshly ground black pepper. Tilt the saucepan, gathering all the ingredients to the bottom of the pan (as shown in the video). Mix well and let it saute for about 60 seconds on high heat or until the shallots and garlic are light brown. Then, add the hot chicken broth and let it continue cooking on high heat for 2 to 3 minutes or until the liquid has reduced to 2/3. Add the miso paste and soy sauce. Mix well using a whisk. Add the cognac and let it continue cooking for 60 seconds on high heat. Then add the heavy cream, fresh thyme, butter, and let it continue cooking for 60 seconds on high heat. Mix the corn starch and cold water in a separate bowl, using a small whisk. Turn down the heat to low and slowly add the mixed corn starch to the pan, using a whisk. Mix well with a whisk for 60 seconds. Now, taste and adjust the saltiness according to your taste. Add more chicken broth to make it less salty or add salt to make it saltier. Place the fine mesh filter on a mixing bowl. Then pour the liquid into the filter. Using a wooden spoon, gently press down the ingredients caught by the filter. The final touch, right before you serve your gravy sauce, add the chili threads. The chili threads will give off a subtle peppery fragrance to the gravy sauce. Warm-up your gravy bowl in the microwave or inside a warm oven before pouring the gravy sauce into it. TIP: You can make this the day before and store it in an air-tight container, in the refrigerator.

To Make The Turkey Rollatini

Butterfly the turkey breast, as shown in the video. Add a sheet of saran wrap, and using the smooth side of the meat tenderizer, gently even out the turkey breast. TIP: You can ask your butcher to do this for you. Just be extra generous with the tip...:-)

Bring the butter and GoChuJang to room temperature. (Let it rest on your kitchen counter for 10 to 15 minutes.) In a mixing bowl, add the butter and GoChuJang and mix well.

Season the skin side of the turkey breast with Kosher salt, garlic powder, and freshly ground pepper. Then take half of the GoChuJang and butter mixture, and spread it on the turkey breast.

Now bring out the rolled-up bacon quilt from the refrigerator. Unroll the parchment paper with the bacon quilt. Lay 6 to 8 fresh sage leaves on the bacon quilt. With the seasoned side of the turkey breast facing down, lay the turkey breast on the bacon quilt. Make sure the top ends of the turkey breast and the bacon blanket are lined up, as shown in the video. Now, season the second side/turkey breast facing up with Kosher salt, garlic powder, and freshly ground black pepper. Take the remainder of the GoChuJang and Butter mixture, and spread it evenly on the turkey breast.

Lay the kimchi leaves across the top of the turkey breast. Add the braised leek on top of the kimchi leaves. Then gently pick up the top of the turkey breast and bacon blanket, using both hands. Slowly start rolling the bacon quilt/turkey breast. Roll slowly until the bacon blanket/turkey breast is complete, as shown in the video.

Using your butcher's twine, starting from the middle of the turkey roll, start tying in 3 to 4 sections, as shown in the video. Cut off the excess twine.

To Roast The Turkey Rollatini

Preheat your oven to 400 degrees.

Carefully place the tied up turkey roll in a roasting pan, on top of a roasting rack. Place the roasting pan in the middle shelf of your oven. Let it roast at 400 degrees for 15 minutes or until the bacon had turned golden brown. Turn down the heat to 350 degrees and let it roast for 60 minutes or until the internal temperature reaches 150 degrees. (Remember the inner core of this rolled up turkey is kimchi/leeks.) Then transfer the roasted turkey rollatini to a cutting board or a serving platter immediately. You MUST LET IT REST FOR 10 MINUTES. Do not cover it. Just let it rest.

10 Minutes later, cut off the twines, and start cutting the turkey. Then add to your serving platter. Sprinkle some parsley leaves on your turkey slices. TIP: Warm up your serving platter in the microwave or in the warm oven before you add the turkey, so the turkey will stay warm. IF your platter of turkey gets cold from having to wait for those ALWAYS LATE GUESTS, then place the platter with the turkey in the oven at 220 degrees for about 15 to 20 minutes to warm up the turkey.

BONUS RECIPE:

Turkey Breast Stuffed w/ Braised Peach & Stuffing

(Same ingredients as listed above, minus Kimchi and GoChuJang.)

Additional Ingredients:

1 to 1.5 cup cooked stuffing

1 Cup Peach Slices (fresh is preferred, but canned will suffice)

1/2 Cup Hot Water

2 Tbsp Heavy Cream

1 Tbsp Butter

1 Tbsp Honey

Fresh Thyme (2 sprigs)

Kosher Salt (1 to 2 pinches)

Freshly Ground Black Pepper

Optional: Pistachio nuts (1 to 2 dozen)

To Make The Braised Peach

In a small sauce pan (preheat first), add the butter, sliced peaches, salt and black pepper, and saute for 60 seconds. Bring the heat to high, add the hot water, honey and cream, and saute until the liquid becomes thick (2 to 3 minutes). Add the leaves of the thyme and mix well (discard the stems). Transfer to a plate immediately. You can prepare this the day before as well.

*If using canned peaches, make sure to rinse off the syrup using a strainer.

Follow the instruction above. When rolling the turkey breast and bacon quilt, add your favorite stuffing on top and gently press down to form a small ridge. Then add the peaches across, resting on the stuffing ridge. Sprinkle the pistachio nuts on the breast. Then gently rolled up the turkey breast/bacon quilt, as shown in the video. Follow the rest of the instructions as listed above.

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