Turkey Pastrami
- Level: Easy
- Yield: Approximately 4 pounds cooked sliced meat
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 289
- Total Fat
- 12
- Saturated Fat
- 3
- Carbohydrates
- 9
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 36
- Cholesterol
- 105
- Sodium
- 524
- Total: 3 days 2 hr 30 min
- Prep: 30 min
- Inactive: 3 days
- Cook: 2 hr
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
- 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.