Turkey Pastrami

  1. In a medium saucepan, combine water, sugar and spices.
  2. Heat until sugar and salt are dissolved.
  3. Cool.
  4. When cool, place turkey breast and brine in a 1 gallon resealable bag.
  5. Double the bag and place in shallow pan in refrigerator for 2 to 3 days.
  6. (Just in case of leaking, check occasionally.)
  7. After desired brine time, remove breast from brine and rinse well.
  8. Dry breast well and prepare rub.
  9. Pulse all in a spice grinder or food processor
  10. Apply rub to breast, cover tightly and refrigerate for 24 hours
  11. 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.
  12. Soak the chips submerged in water for 15 minutes, while chips are soaking, raise oven rack to position 4-inches below broiler.
  13. Preheat broiler on high.
  14. Drain chips, place in bottom, folded section of foil, bending the top back out of the way.
  15. Broil for 5 minutes, stir chips, broil 2 more minutes, remove and immediately and carefully, fold "top" over bottom and crimp closed.
  16. Place in oven and poke a several holes in top with knife to release smoke.
  17. Remove turkey from refrigeration.
  18. 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.
  19. Carefully turn over and continue to roast until internal temperature reaches 160 degrees F on an instant-read thermometer.
  20. Cover loosely, cool and thinly slice.

turkey breast, water, dark brown sugar, kosher salt, berries, freshly cracked black peppercorns, garlic, red pepper, juniper berries, black black peppercorns, dark brown sugar, red pepper, hickory chips

Taken from www.foodnetwork.com/recipes/guy-fieri/turkey-pastrami-recipe.html (may not work)

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