Homemade Turkey Pastrami Smoked Food

TURKEY PASTRAMI

Steps:

• Gather the ingredients.
• In a saucepan, combine the water, brown sugar , and salt. Bring to a boil, stirring until the salt and sugar are dissolved.
• Remove from heat and stir in the whole black peppercorns, thyme, bay leaves, whole cloves, and garlic. Allow the mixture to cool.
• Place 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.
• Prepare your smoker for a smoke at about 220 F / 105 C for 2 1/2 hours.
• Combine the juniper berries and coarsely ground black pepper.
• Remove the turkey breast from the brine mixture and rinse it under cold water. Pat it dry with paper towels.
• Cover the turkey breast with the juniper berry and black pepper rub. Make sure you press the rub into the surface of the turkey.
• Place the turkey breast in the smoker, skin-side down.
• Smoke for 2 to 2 1/2 hours, or until the turkey breast reaches an internal temperature of 165 F / 75 C.
• Remove 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.
• Slice 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.

TURKEY PASTRAMI

Steps:

• For the brine: In a large pot, combine the 3 quarts hot water, the brown sugar and kosher salt. Bring to a boil, stirring until the sugar and salt are dissolved. Remove from the heat and pour in the 3 quarts ice water. Add the bay leaves, garlic, thyme, black peppercorns, cloves and juniper berries. Cool the brine down to 42 degrees F, then add the turkey breasts. Refrigerate for 24 hours.
• For the dry rub: Mix together the ground juniper berries, black peppercorns and coriander seeds. Remove the turkey from the brine and wipe off the spices before drying with paper towels. Rub the dry rub onto the breasts, with more of the dry rub on the skin side. Double wrap the turkey breasts in plastic wrap and refrigerate for 24 hours.
• Preheat a smoker with mesquite chips for 10 to 15 minutes. Place the turkey breasts, skin-side down, on the racks. Smoke until the breasts reach an internal temperature of 145 degrees F, about 3 1/2 hours for a large breast.
• Preheat the oven to 350 degrees F. Transfer the turkey breasts to a roasting pan and cover with aluminum foil. Roast until the internal temperature reaches 160 degrees F, 45 minutes to 1 hour. Remove from the oven and allow to cool. Wrap the roasting pan in plastic wrap and chill overnight before slicing for serving.

TURKEY PASTRAMI

Steps:

• In a medium saucepan, combine water, sugar and spices. Heat until sugar and salt are dissolved. Cool. When cool, place turkey breast and brine in a 1 gallon resealable bag. Double the bag and place in shallow pan in refrigerator for 2 to 3 days. (Just in case of leaking, check occasionally.)
• After desired brine time, remove breast from brine and rinse well. Dry breast well and prepare rub.
• Pulse all in a spice grinder or food processor
• Apply rub to breast, cover tightly and refrigerate for 24 hours
• Take a large sheet of heavy duty aluminum foil (about 2 feet long) fold in half, fold in half again and fold the edges up on 1 half, think of creating a small pizza box.
• Soak the chips submerged in water for 15 minutes, while chips are soaking, raise oven rack to position 4-inches below broiler. Preheat broiler on high. Drain chips, place in bottom, folded section of foil, bending the top back out of the way. Broil for 5 minutes, stir chips, broil 2 more minutes, remove and immediately and carefully, fold "top" over bottom and crimp closed. Place in oven and poke a several holes in top with knife to release smoke.
• Remove turkey from refrigeration. Preheat oven to 250 degrees F. Roast in oven, breast side down for 1 hour, increase heat to 325 degrees F if convection, 350 degrees F if standard oven. Carefully turn over and continue to roast until internal temperature reaches 160 degrees F on an instant-read thermometer.
• Cover loosely, cool and thinly slice.