Turkey Pastrami

Turkey Pastrami

BRINE

• 1 gallon water, divided in half

• 2/3 cup brown sugar

• 1/3 cup kosher salt 

• 2 tbsp. coriander seed

• 2 tbsp. yellow mustard seed

• 2 tbsp. black peppercorns

• 2 tsp. fennel seeds

• 2 Tbsp juniper berries, bruised (crushed)

• 1 cinnamon stick

• 1 tbsp. red chili flakes

• 6 cloves of garlic (peeled and crushed)

• 2 tsp. whole cloves

• 6 bay leaves

• 1 tsp crushed red pepper flakes

• 15g #1 Prague Powder (based on 6lb of breast, See  calculator near bottom of page for other weights)

• 1/4 cup yellow mustard

• Pastrami Rub

• 2 whole turkey breasts (or 4 half breasts) Boneless
  
  

Makes enough to brine up to 2 whole turkey breasts or 4 half breasts.

Preparation

1. Combine the brine ingredients and bring to simmer just long enough to help the ingredients dissolve. After the ingredients have dissolved, turn the pot off and add the remaining water. Add some ice cubes to help it cool down.

2. Remove the turkey breasts from their packaging and toss any gravy. Reserve any giblets for later.If the breasats are in netting remove the netting. If the breasts are whole, debone and reserve the carcass for turkey stock.  

3. Once the brine mixture has cooled, add the turkey breasts. The brine should cover the breasts completely. Let them brine two to three days turning the breasts and stirring the brine every day. 

4. Meanwhile make your pastrami rub.

5. After three days, remove the breasts from the brine and discard the brine.  Rinse and dry the breasts with paper towels and place the turkey breasts on a baking rack inside a sheet pan. 

6. Apply the yellow mustard to all sides of the breasts and then top with the pastrami rub on all sides. Allow to air dry open in the refrigerator overnight. 

7. Preheat the smoker on 225 deg F and place the turkey breasts inside. Smoke up to 145 deg f internal temp and let them go another 12 minutes (usually about 4-5 hrs). The breasts will continue cooking once removed but will be safe to eat and juicy. 

8. Remove the breasts from the smoker let them cool completely and then place in a large closed container in the refrigerator overnight.  

9. Dont slice until ready to use. Slice cold and as thinly as possible against the grain and prepare to be amazed at the awesome flavor of this turkey pastrami! Keeps in fridge for about a week. Discard if slimy or funky smelling. 

10. For long term freezing leave breasts whole, seal in vacuum bags and do not slice until thawed and ready to use. 

Urban Cowgill July 2024