Turkey pastrami is a low-fat alternative to beef pastrami and it tastes just as good. It's also much easier to make using your smoker.
- Serves: 32 persons
- 1quart water
- ½cup brown sugar
- ½cup kosher salt
- 1tablespoon black peppercorns (whole)
- 2teaspoons thyme
- 3bay leaves
- 1teaspoon cloves (whole)
- 6cloves garlic (crushed)
- 2 ½pounds turkey breast
- 1tablespoon dry juniper berries
- ¼cup black pepper (coarsely ground)
Step 1Gather the ingredients.
Step 2In a saucepan, combine the water, brown sugar , and salt. Bring to a boil, stirring until the salt and sugar are dissolved.
Step 3Remove from heat and stir in the whole black peppercorns, thyme, bay leaves, whole cloves, and garlic. Allow the mixture to cool.
Step 4Place the turkey breast in a nonreactive container and pour the cooled mixture over it. Make sure that the turkey breast is completely covered. Cover the container and refrigerate for 48 hours.
Step 5Prepare your smoker for a smoke at about 220 F / 105 C for 2 1/2 hours.
Step 6Combine the juniper berries and coarsely ground black pepper.
Step 7Remove the turkey breast from the brine mixture and rinse it under cold water. Pat it dry with paper towels.
Step 8Cover the turkey breast with the juniper berry and black pepper rub. Make sure you press the rub into the surface of the turkey.
Step 9Place the turkey breast in the smoker, skin-side down.
Step 10Smoke for 2 to 2 1/2 hours, or until the turkey breast reaches an internal temperature of 165 F / 75 C.
Step 11Remove the turkey breast from the smoker and allow it to cool. The turkey pastrami will continue to gain flavor the longer you let it rest.
Step 12Slice the turkey pastrami to enjoy for sandwiches or as an entrée. Wrap any leftover turkey pastrami tightly and refrigerate it for up to a week.