Turkey Pastrami (Guy Fieri) |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
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Ingredients:
5 pounds fresh turkey breast |
3 cups water |
1/4 cup dark brown sugar |
1/4 cup kosher salt |
1/4 cup crushed juniper berries |
1/4 cup freshly cracked black peppercorns |
8 cloves fresh garlic, smashed |
pinch red pepper flakes |
1/2 cup juniper berries |
1/4 cup black black peppercorns |
1/4 cup dark brown sugar |
1 teaspoon red pepper flakes |
1 cup hickory chips |
Directions:
1. For brine:
2. 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.)
3. After desired brine time, remove breast from brine and rinse well. Dry breast well and prepare rub.
4. For Rub:
5. Pulse all in a spice grinder or food processor
6. Apply rub to breast, cover tightly and refrigerate for 24 hours
7. To Cook:
8. 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.
9. 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.
10. 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.
11. Cover loosely, cool and thinly slice.
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