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Turkey Pastrami


  • 2 1/2 pounds turkey breast
  • 1 quart water
  • 1/2 cup brown sugar
  • 1/2 cup salt (kosher)
  • 1 tablespoon black peppercorns (whole)
  • 6 cloves garlic (crushed)
  • 2 teaspoons thyme
  • 1 teaspoon whole cloves
  • 3 bay leaves
  • 1 tablespoon dry juniper berries
  • 1/4 cup black pepper (coarsely ground)


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.

recipes/turkey-pastrami.txt · Last modified: 2024/06/21 12:04 by