This is a recipe I have been wanting to try since I purchased my smoker a few years ago. Not sure why I haven't up to this point year, but I finally did. Generally when I buy pastrami at the store, it is usually turkey pastrami as it is a little bit healthier and still has the same great taste.
Ingredients:
- 3 lb boneless turkey breast
- 1 quart water
- 1/2 C brown sugar
- 1/2 C kosher salt
- 1/3 C juniper berries, crushed
- 1/4 C black pepper, coarsely ground
- 1 T Tellicherry peppercorns, whole
- 6 cloves garlic, crushed
- 2 t thyme
- 1 t ground cloves
- 3 bay leaves
Brine Instructions (48 hours in advance):
- In sauce pan mix together the water, brown sugar, and salt, bring to a boil and stir until the salt and sugar are dissolved.
- Remove from heat and add the peppercorns, thyme, bay leaves, cloves, and garlic and let cool to room temperature.
- Add to a non-reactive food-safe container with the turkey breast and let sit in brine for 48 hours, make sure the turkey breast is fully covered.
Smoking Instructions:
- Remove turkey breast from brine and pat dry with a paper towel.
- Mix together the black peppers and crushed juniper berries.
- Coat the turkey breast well with the mixture.
- Smoke at 225 with cherry wood until the internal temperature reaches 165 in thickest part of turkey breast.
- Remove from smoker and let cool and rest.
- Once the turkey breast has cooled down to near room temperature, place in air tight container and place in refrigerator overnight.
- Thinly slice for sandwiches.
Results:
Turned out great and a lot healthier then the turkey pastrami I was buying at the stores, since it was all white meat. Next time I may inject the turkey breast with some type of mixture to get more flavor inside the turkey.