Turkey Pastrami
Serves: 4
Roxane Raynor
1 January 1970
Based on User reviews:
53
Spice
54
Sweetness
49
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
2270 g
Turkey Breast (fresh)3 cups
Water1 cup
Dark Brown Sugar1 cup
Kosher Salt8 cloves
Garlic (fresh, smashed)1 tsp
Red Pepper Flake1 cup
Chip (hickory)Directions:
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 Apply rub to breast, cover tightly and refrigerate for 24 hours 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
10
Soak the chips submerged in water for 15 minutes, while chips are soaking, raise oven rack to position 4-inches below broiler
11
Preheat broiler on high
12
Drain chips, place in bottom, folded section of foil, bending the top back out of the way
13
Broil for 5 minutes, stir chips, broil 2 more minutes, remove and immediately and carefully, fold "top" over bottom and crimp closed
14
Place in oven and poke a several holes in top with knife to release smoke
15
Remove turkey from refrigeration
16
Preheat oven to 250 degrees F
17
Roast in oven, breast side down for 1 hour, increase heat to 325 degrees F if convection, 350 degrees F if standard oven
18
Carefully turn over and continue to roast until internal temperature reaches 160 degrees F on an instant-read thermometer
19
Cover loosely, cool and thinly slice