Turkey Pastrami Recipe

🧂 Ingredients

• 1 2-3 lb Boneless Turkey Breast
• 6 tbsp. Homemade Pastrami Rub
• 4 tbsp. Mayo

  sub with 2 tbsp. olive oil
• 1/2 cup Chicken Stock
• 3 tbsp. Melted Butter
• 12 cups Water

  divided
• 1/2 cup Brown Sugar
• 1/4 cup Kosher Salt
• 3 Bay Leaves
• 3 cloves Garlic

  Smashed or Sliced
• 2 tbsp. Juniper Berries
• 1 tbsp. Black Peppercorns
• 1 tbsp. Dried Thyme
• 1 tbsp. Homemade Pastrami Rub

Instructions

• 1 In a large pot, add 6 cups of water and bring to a boil. Add in the sugar, salt,
  garlic and all the spices. Stir to dissolve then remove from the heat to cool to
  room temperature, about an hour.
• 2 Pour the cooled brine to a large container or large plastic bag. Add 6
  additional cups of cold water.
• 3 Place the turkey breast into the brine to fully submerge. Place the brine into
  the fridge for at least 4 hours or overnight.
• 4 Preheat the smoker to 225 F. and set it for indirect heat
• 5 Prepare the homemade pastrami rub and set aside.
• 6 Remove the turkey breast from the brine and pat it dry with paper towels.
  Discard the brine mixture.
• 7 Lightly coat the turkey breast on all sides in a light coating of mayo. Then
  coat in a even layer of the pastrami rub as well.
• 8 Butterfly the turkey breast by tucking the tapered end or tail end under the
  thickest part of the breast to create a rolled shape. This encourages even
  cooking.
• 9 Use butchers twine to keep the tail in place and knot the twin under the turkey,
  seam side down.
• 10 Place the turkey breast onto the grill grates and smoke for an hour.
• 11 After an hour, lightly spray the outside of the skin with chicken stock to
  encourage the bark to form and for the turkey to take on more smoke flavor.
• 12 Continue to smoke and spray the turkey every 30-40 minutes until the internal
  temperature reaches about 145-150 F. then increase the grill temperature to 425
  F.
• 13 Smoke the turkey until golden brown on the outside and the final internal
  temperature reaches 165 F. in thickest part of the breast meat. Baste with some
  melted butter.
• 14 Remove the turkey breast from the grill and place skin side up on a cutting
  board to rest 10-15 minutes before slicing if serving hot. Slice pieces against
  the grain in 1/4 inch thick portions and serve
• 15 Cool the entire turkey breast overnight to completely chill the meat to slice
  thin.
• 16 Use a sharp knife to thinly slice and shave pieces of turkey into thin slices
  like you would get at a deli. Slice against the grain for best results.
• 17 Make a turkey Rueben or cold turkey sandwich and enjoy!

Nutrition Info