Turkey Pastrami
Submitted by kalicricket
Brined for 48 hours in brown sugar and spices, then coated in a crushed juniper and black pepper rub and roasted low and slow. Homemade turkey pastrami that rivals any New York deli counter.
YIELD
2 servingsPREP
30 minCOOK
90 minREADY
50 hrsSkip the deli counter and make your own pastrami. With turkey.
A whole turkey breast soaks in a brine of brown sugar, kosher salt, peppercorns, bay leaves, cloves, juniper berries, and garlic for a full 48 hours. That’s where the deep, complex flavor gets built.
After brining, a bold dry rub of crushed juniper and coarse black pepper gets pressed into every surface before a long, gentle roast renders the meat impossibly tender. Wrap it tight and let it age in the fridge for up to a week. The flavor only gets better.
Kitchen Tips
- Make sure the turkey breast is fully submerged in the brine for even curing
- Pat the breast completely dry before applying the rub so it adheres properly
- Roast low and slow; rushing the heat will dry out the breast
- Slice paper-thin against the grain for the best deli-style texture
- Ages beautifully wrapped in plastic for up to a week in the fridge
Ingredients
Directions
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 anonreactive container pour cooled brine mixture over turkey breast until completely covered.
Refrigerate, covered, for 48 hours.
Preheat oven to 250 degrees.
Remove turkey from brine and rinse under cold water.
Dry thoroughly with paper towels.
Using the palms of your hands, press ⅔ 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 1½ hours. Cool and wrap tightly in plastic. It will only improve in flavor if aged for up to 1 week.
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