Turkey Pastrami

Total Time:
74 hr 30 min
Prep:
30 min
Inactive:
72 hr
Cook:
2 hr

Yield:
Approximately 4 pounds cooked sliced meat
Level:
Easy

Ingredients
  • For brine:
  • 5 pounds fresh turkey breast
  • 3 cups water
  • 1/4 cup dark brown sugar
  • 1/4 cup kosher salt
  • 1/4 cup crushed Juniper berries
  • 1/4 cup freshly cracked black peppercorns
  • 8 cloves fresh garlic, smashed
  • Pinch red pepper flakes
  • For Rub:
  • 1/2 cup juniper berries
  • 1/4 cup black black peppercorns
  • 1/4 cup dark brown sugar
  • 1 teaspoon red pepper flakes
  • To Cook:
  • 1 cup hickory chips
Directions
For brine:

In a medium saucepan, combine water, sugar and spices. Heat until sugar and salt are dissolved. Cool. When cool, place turkey breast and brine in a 1 gallon resealable bag. Double the bag and place in shallow pan in refrigerator for 2 to 3 days. (Just in case of leaking, check occasionally.)

After desired brine time, remove breast from brine and rinse well. Dry breast well and prepare rub.

For Rub:

Pulse all in a spice grinder or food processor

Apply rub to breast, cover tightly and refrigerate for 24 hours

To Cook:

Take a large sheet of heavy duty aluminum foil (about 2 feet long) fold in half, fold in half again and fold the edges up on 1 half, think of creating a small pizza box.

Soak the chips submerged in water for 15 minutes, while chips are soaking, raise oven rack to position 4-inches below broiler. Preheat broiler on high. Drain chips, place in bottom, folded section of foil, bending the top back out of the way. Broil for 5 minutes, stir chips, broil 2 more minutes, remove and immediately and carefully, fold "top" over bottom and crimp closed. Place in oven and poke a several holes in top with knife to release smoke.

Remove turkey from refrigeration. Preheat oven to 250 degrees F. Roast in oven, breast side down for 1 hour, increase heat to 325 degrees F if convection, 350 degrees F if standard oven. Carefully turn over and continue to roast until internal temperature reaches 160 degrees F on an instant-read thermometer.

Cover loosely, cool and thinly slice.


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    This recipe is featured in:

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