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

CATEGORIES
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.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Top Thanksgiving Leftovers