Turkey Pastrami

Thanks. Can you post the details of the brine and rub?

Found this off the web.

Adjust according to weight of breast

Wet brine for one breast 2-1/2 to 3 lbs

4 qt water
1-1/2 c kosher salt
1 c brown sugar
5 med cloves garlic course chopped
1 Tb black peppercorn
1 Tb whole coriander seeds toasted
2 tsp juniper berries bruised (or 8 tsp gin)
2 tsp mustard seeds
1-1/2 tsp pink salt

Boil water with all above and let cool overnite before adding turkey breast, Due to size (10 lb) of breast let soak 1 week. Soak and drain water up to 4 hours to reduce salt.

For rub:

3 Tb coriander seads
2 Tb black peppercorns
2 Tb yellow mustard seeds
1 Tb white peppercorn
2 Tb granulated garlic

Rough grind above in coffee grinder and apply it to dried off breast for 4 to 6 hrs before smoking.

Forgot to include about the 10 lb turkey breast was a bonless with skin on that was why the fish net holding it together. Left net on until after smoking the breast.