Turkey Pastrami

  • Level: Easy
  • Total: 74 hr 30 min
  • Prep: 30 min
  • Inactive: 72 hr
  • Cook: 2 hr
  • Yield: Approximately 4 pounds cooked sliced meat
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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:

  1. 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.)
  2. After desired brine time, remove breast from brine and rinse well. Dry breast well and prepare rub.

For Rub:

  1. Pulse all in a spice grinder or food processor
  2. Apply rub to breast, cover tightly and refrigerate for 24 hours

To Cook:

  1. 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.
  2. 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.
  3. 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.
  4. Cover loosely, cool and thinly slice.

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