Turkey Pastrami
Yield
2 servingsPrep
30 minCook
90 minReady
50 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
turkey breast
2 1/2 pounds, skin on |
*
|
| brine | |||
| 1 | quart |
water
|
*
|
| ½ | cup |
brown sugar
tightly-packed |
*
|
| ½ | cup |
kosher salt
|
|
| Dry spice mix | |||
| 1 | tablespoon |
black peppercorns
whole |
|
| 2 | teaspoon |
thyme
dried |
*
|
| 3 | each |
bay leaves
|
*
|
| 1 | teaspoon |
cloves
whole |
|
| 6 | each |
garlic cloves
roughly chopped |
|
| 1 | teaspoon |
juniper berries
dried |
*
|
| Dry rub | |||
| ⅓ | cup |
juniper berries
crushed, dried |
*
|
| ¼ | cup |
black pepper
coarsely ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
turkey breast
2 1/2 pounds, skin on |
*
|
| brine | |||
| 0.9 | l |
water
|
*
|
| 118 | ml |
brown sugar
tightly-packed |
*
|
| 118 | ml |
kosher salt
|
|
| Dry spice mix | |||
| 15 | ml |
black peppercorns
whole |
|
| 1E+1 | ml |
thyme
dried |
*
|
| 3 | each |
bay leaves
|
*
|
| 5 | ml |
cloves
whole |
|
| 6 | each |
garlic cloves
roughly chopped |
|
| 5 | ml |
juniper berries
dried |
*
|
| Dry rub | |||
| 79 | ml |
juniper berries
crushed, dried |
*
|
| 59 | ml |
black pepper
coarsely ground |
*
|
Directions
In a small sauce pan, combine water, sugar and salt; bring to a boil, stirring until solids dissolve.
Remove from heat and add dry spice mixture.
Let cool. In anonreactive container pour cooled brine mixture over turkey breast until completely covered.
Refrigerate, covered, for 48 hours.
Preheat oven to 250 degrees.
Remove turkey from brine and rinse under cold water.
Dry thoroughly with paper towels.
Using the palms of your hands, press ⅔ of dry rub mixture onto skin side of breast.
Press remaining mixture onto other side. Place breast on a rack, skin-side down and bake for 1½ hours. Cool and wrap tightly in plastic. It will only improve in flavor if aged for up to 1 week.
