Turkey Pastrami

With a few days to burn before Thanksgiving I got the idea that I was going to do a turkey pastrami with th bone in turkey breast I picked up @ Ho-Ka when I got my whole bird.

Did alot of reading, and knew I had an ample window. I needed to brine the breast for a full 48 hours, and then allow the breast to air dry in the fridge for at least 12.

Brine:
- 2 qt water
- 1 cup dark brown sugar
- just under 2/3 cup canning salt
- 2 tsp mustard seed
- 1 head of garlic smashed
- 1/4 tsp red pepper flakes
- 1 tsp cloves
- 2 bay leaves crumbled
- other spices I grabbed

I brought the water, sugar and salt to a boil and removed from heat once all was dissolved. I then added the other spices and allowed it to cool completely. I tossed the brine and the breast in a bag and tossed it in the fridge, every 12 hours or so I would move the bag and redistribute the brine. After 48 hours I rinsed the breast very well, and set it aside while I made my rub.

Rub:
- 1/4 cup light brown sugar
- 6 tbs fresh ground corriander seeds
- 6 tbsp fresh ground black peppercorns
- 2 tbsp fresh ground mustard seed
- 1 tbsp paprika
- 2 tbsp onion powder
- 2 tbsp garlic powder
- 1 tbsp thyme
- some other spices I grabbed

Some may note I used no juniper berries in the brine or rub, I dont like them, so I left them out.

I applied the rub to the brined breast generously, even under the skin. I then put the rubbed breast in the fridge to air dry for 12 hours. After 12 hours I re-rubbed and set it on the counter while I got the WSM going. I needed a 300 degree cook, so water pan in, but empty, fuel choice was RO lump, alder & oak. I took the breast to 165ish, which took just under 2 hours. A couple tastes of meat that stuck to the rack revealed a resounding success. Peppery, salty, really nice. I hacked the breast down the middle leaving 2 sections and wrapped these in plastic once they cooled. After a few hours in the fridge slicing was easy, and the finished product shined bright.


in the brine:



brined:



rubbed(pre 12 hour dry):



on the WSM:



snack off the grate:



crust:



sliced:



this went great with a cheese board and some Rachel sandwiches a couple days later.

Jim-

That looks fantastic!

Snack off the grate pic is killer and i'm sure the sandwiches were as well.

thanks,

that little taste right out of the cooker let me know this was going to be something special.

Even without the opportunity for the flavors to build with some time in the fridge the flavors of the brine, bird and rub were popping.

Definitely going to cure my own corned beef for St Patty's day 2012.

that looks so good. Please come to my house and make this for me.