Turkey Pastrami on Pumpernickel

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For the brine:

3 cups water

1/4 cup dark brown sugar

1/4 cup kosher salt

1/4 cup juniper berries, crushed

1/4 cup freshly cracked black peppercorns

8 cloves garlic, smashed

Pinch red pepper flakes

1 (5-pound) fresh bone-in turkey breast

For the rub:

1/2 cup juniper berries

1/4 cup black peppercorns

1/4 cup dark brown sugar

1 teaspoon red pepper flakes

1 cup hickory chips

For the sandwich:

8 pieces pumpernickel or dark rye bread

2 tablespoons mayonnaise

1/2 red onion, sliced very thin

2 tomatoes, ends trimmed, sliced in 8 (1/4-inch) slices

4 romaine lettuce leaves, trimmed

2 tablespoons stone-ground mustard