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 1 tablespoon (15 mL) of whole black peppercorns, thyme, bay leaves, whole cloves and garlic.
Allow to cool.
Place turkey breast in a nonreactive container and pour cooled mixture over it. Make sure that the turkey breast is completely covered.
Cover and refrigerate for 48 hours.
Prepare smoker for a smoke at about 220 degrees for 2 1/2 hours.
Combine juniper berries and coarsely ground black pepper.
Remove turkey breast from brine mixture and rinse under cold water.
Pat dry with paper towels and cover with juniper berry-black pepper rub.
Make sure you press the rub into the surface of the turkey.
Place turkey breast in smoker, skin-side down and smoke for 2 to 2 1/2 hours, or until it reaches an internal temperature of 165 degrees.
Remove from smoker and allow to cool.
The turkey pastrami will continue to gain flavor the longer you let it rest.