I am looking for a Turkey Pastrami recipe. Has anyone done this, if so please pass on recipe and instructions.
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Heard this discussed before.
Seems to be "one" recipe on the internet, always reference back to this, an original from Emeril in 1996:
I can't vouch for it, but maybe some one can jump in.
1 2.5lb turkey breast, skin-on
Brine:
1 qt water
1/2 c tightly-packed brown sugar
1/2 c kosher salt
Dry spice mix:
1 TB whole black peppercorns
2 ts dried thyme leaves
3 bay leaves
1 ts whole cloves
6 garlic cloves, -- roughly chopped
1 ts dried juniper berries
Dry rub:
1/3 c crushed dried juniper berries
1/4 c coarsely-ground black pepper
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 a nonreactive container pour cooled brine mixture over turkey breast until completely covered. Refrigerate, covered, for 48 hours.
Preheat oven to 250 degrees (well, smoker is better). Remove turkey from brine and rinse under cold water. Dry thoroughly with paper towels. Using the palms of your hands, press 2/3 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 1 1/2 hours. Cool and wrap tightly in plastic. It will only improve in flavor if aged for up to 1 week.
Seems to be "one" recipe on the internet, always reference back to this, an original from Emeril in 1996:
I can't vouch for it, but maybe some one can jump in.
1 2.5lb turkey breast, skin-on
Brine:
1 qt water
1/2 c tightly-packed brown sugar
1/2 c kosher salt
Dry spice mix:
1 TB whole black peppercorns
2 ts dried thyme leaves
3 bay leaves
1 ts whole cloves
6 garlic cloves, -- roughly chopped
1 ts dried juniper berries
Dry rub:
1/3 c crushed dried juniper berries
1/4 c coarsely-ground black pepper
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 a nonreactive container pour cooled brine mixture over turkey breast until completely covered. Refrigerate, covered, for 48 hours.
Preheat oven to 250 degrees (well, smoker is better). Remove turkey from brine and rinse under cold water. Dry thoroughly with paper towels. Using the palms of your hands, press 2/3 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 1 1/2 hours. Cool and wrap tightly in plastic. It will only improve in flavor if aged for up to 1 week.
I will give this one a try in my smokette once it arrives (made the mistake of ordering it off of americasbestbbq.com, it is going to take 2 - 4 weeks to ship with 2 weeks almost gone). I have a long list of recipes to try and keeps growing as I read the messages in these forums.
Jason:
Take a look at this link:
http://home.pacbell.net/lpoli/index_files/turkey_pastrami.pdf
I have not tried this recipe.
Enjoy the new smoker.
Wrenchead
Take a look at this link:
http://home.pacbell.net/lpoli/index_files/turkey_pastrami.pdf
I have not tried this recipe.
Enjoy the new smoker.
Wrenchead