Roast Turkey & Jujube Relish

Looking for a winter warmer or an alternative for your Sunday roast? Look no further than this recipe by Sunny Li at Serious Eats for a succulent roast turkey breast served with a sweet jujube date relish, and spicy-sweet roasted squash ssamjang.

For the Squash Ssamjang:

• 1 pound (450g) honeynut or similar winter pumpkin such as butternut, acorn, or kabocha (1 small squash)

• 1 tablespoon (15ml) vegetable oil

• 4 medium garlic cloves (about 20g), finely chopped

• 3 tablespoons (30g) toasted sesame seeds

• 2 tablespoons (30ml; 30g) doenjang

• 2 tablespoons (30ml; 30g) gochujang

• 2 tablespoons (30ml; 40g) honey

• 2 tablespoons (30ml; 25g) toasted sesame oil

• 1 tablespoon (8g) gochugaru

• One 1-inch piece fresh ginger (about 20g), peeled and finely chopped

• 1 teaspoon (4g) freshly ground black pepper

For the Turkey and Jujube Relish:

• 12 tablespoons (1 1/2 sticks; 170g) unsalted butter, softened

• 1 tablespoon (9g) ground cinnamon

• 2 teaspoons (8g) garlic powder

• 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt use half by volume or the same weight

• 1 teaspoon (4g) freshly ground black pepper

• 2 tablespoons (30ml; 30g) doenjang

• 2.7 to 3.2kg bone-in turkey breast (aka crown), dry-brined for at least 12 hours following these instructions (see notes)

• 5 1/4 ounces (150g) dried jujube dates (about 40 small dates), soaked in hot water for 1 hour, then pitted

• 1 tablespoon (15ml) cider vinegar

For Serving:

• Assorted lettuce and chicorie, separated into individual leaves, and perilla leaves (see notes)

Directions

For the Pumpkin Ssamjang:

1. Adjust oven rack to middle position and preheat oven to 220°C. Cut pumpkin in half lengthwise and scoop out seeds; discard seeds or set aside for roasting.

2. In a 10-inch cast iron skillet, heat oil over medium-high heat until shimmering. Place pumpkin halves in skillet, cut side down, and cook until pumpkin flesh just begins to lightly brown, about 2 minutes.

3. Transfer skillet to oven and roast pumpkin until completely tender and flesh offers no resistance when pierced with a paring knife, 25 to 30 minutes. If cooking turkey crown the same day, don't turn off the oven after removing pumpkin, and wipe out skillet. Let pumpkin cool to room temperature, then scoop out flesh into a medium bowl; you should have about 1 cup (8 ounces; 225g) flesh. Discard pumpkin skins. Using a spoon or fork, mash pumpkin flesh until smooth, about 30 seconds.

4. Stir in garlic, sesame seeds, doenjang, gochujang, honey, sesame oil, gochugaru, ginger, and black pepper. Mix until ingredients are thoroughly incorporated into a thick sauce. If serving the ssamjang the same day, transfer to a serving bowl, cover, and set aside at room temperature until ready to serve. If making ssamjang in advance, transfer to an airtight container and refrigerate for up to 1 week. Bring to room temperature before serving.

   For the Turkey and Jujube Relish:

5. Keep oven at 220°C. In a small bowl, stir together butter with cinnamon, garlic powder, salt, and black pepper until thoroughly combined. Using clean hands, spread doenjang all over interior cavity of the turkey. Spread cinnamon butter mixture evenly all over turkey skin.

6. Transfer turkey to 10-inch cast iron skillet, with skin side up and back directly in contact with the pan. Add jujubes to skillet, spreading in an even layer around the turkey.

7. Roast turkey until jujubes begin to darken around the edges and sugar begins to caramelize in the pan, about 20 minutes. Using a spoon, carefully transfer jujubes to a small heatproof bowl, and return turkey to oven. Continue to cook until skin at the lower part of the breast turns golden brown, about 20 minutes.

8. Using tongs, carefully reposition turkey crown so lower part of breast and the cavity are in contact with the skillet. Baste skin with drippings, and return turkey to oven. Continue to cook until the thickest part of the breast registers 65°C on an instant-read thermometer, about 30 minutes longer. If skin begins to get too dark before turkey has reached the proper internal temperature, reduce oven temperature to 175°C. Once turkey is cooked, transfer crown to a cutting board and allow to rest for 20 minutes before carving. Strain drippings from skillet through a fine-mesh strainer into a small saucepan.

9. Roughly chop reserved jujubes and add to saucepan with drippings, along with cider vinegar and 2 tablespoons (30ml) water. Cook over low heat, stirring occasionally, until jujubes are softened and mixture forms a thick relish, 2 to 3 minutes. Transfer to a small serving bowl.

   
   For Serving:

10. Carve turkey breast into thin slices and transfer to a serving platter. Serve, passing jujube relish, ssamjang, and lettuces at the table.