Turkey Pastrami on Pumpernickel

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Overall ok, I 'd eat it again, depending on mood.

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Very good, but not at the level of foodalicious karma that most of Guy's recipes impart. I enjoyed making this because I'd never brined, I'd never worked with juniper berries, and I'd also never smoked anything in the oven.

I would do this again, but the juniper berries were so very expensive. I had to geth them online and they cost me about $40.00!

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Well we just finished our Thanksgiving bird and I have to say it was delicious. Since I am only cooking for two on the holidays I always look for something different instead of the same old traditional meals. From the first time I saw this earlier in the month on Guy's show I decided that this would be the turkey I tried this year. Definitely a good choice. I didn't brine for 5-7 days though. I did mine for approximately 36 hours and put the rub on for 10 hours and it was perfect. Definitely moist and juicy.

I am looking forward to making the accompanying slaw to serve on the sandwiches tomorrow night!

Thanks for a great recipe. I'd definitely make it again.

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Ok-I just took a "big bite" of this pastrami turkey breast. It came out very moist and juicy. The rub is too sweet for me, however. When I started this process, I didn't realize I would need about 8 days, plus the 2 hours 20 min cooking time. I found the juniper berries at Whole Foods, bit of a goose chase. I smoked it on the grill at 250, then finished it off in the oven, so not to smoke up the house. Is it good - yes. Would I do it again - probably not.

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Was wondering what size turkey his recipe uses? It doesn't state in the recipe and it must be small or a breast to fit in the gallon sized bag. Hopefully I'll get to watch today to find out. Hope the recipe will be corrected to include the size so I can try making some turkey pastrami. It sounds great.

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I saw this recipe on the Sunday, November 16 show. Didn't realize it was a rerun, or maybe you re-showed the recipe for Thanksgiving. thought it was a great idea to put the wood chips in the oven to give a smokey flavor when you can't bbq outside. When I go back to SOCAL my son always bbq's for me, and I thought this would be a good trick for him when the weather isn't the best. It might even be a good trick when he bbq's outside as he always starts his ribs in the oven (about 1 1/2 - 2 hrs and then puts them on the grill outside. Sometimes the chips don't seems to want to smoke on the grill, for a number of reasons, so thought I might suggest this alternative. P.S. I love to watch your Big Bite and Diners, Drive Ins and Dives. You are a real kick to watch and you remind me a lot of my son, just a little more animated: Maybe it's CA thing. Keep it up and thanks for also bringing your son onto the show, loved that too. You are just a really great California Trip!!!!!!!