Turkey Pastrami
A savory, low-fat alternative to beef pastrami, this smoked turkey pastrami recipe is easily prepared at home.
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Instructions
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Preheat smoker to 220 F / 105 C for 2.5 hours of smoke.
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Boil water with brown sugar and salt until dissolved, then remove from heat and stir in peppercorns, thyme, bay leaves, cloves, and garlic; allow to cool completely.
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Submerge the turkey breast in the cooled brine in a nonreactive container, ensure it's fully covered, then refrigerate for 48 hours.
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Combine juniper berries and coarsely ground black pepper. Rinse brined turkey under cold water, pat dry, then press the rub mixture onto its surface.
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Place the turkey breast skin-side down in the preheated smoker and smoke for 2 to 2.5 hours, or until it reaches an internal temperature of 165 F / 75 C.
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Remove the turkey from the smoker and let it cool completely. Slice and serve immediately, or refrigerate leftovers tightly wrapped for up to a week.