|2½ pounds||turkey breast - (1 breast); skin-on|
|1||=== brine ===|
|½ cup||tightly-packed brown sugar|
|½ cup||kosher salt|
|1||=== dry spice mix ===|
|1.00 tablespoon||whole black peppercorns|
|2.00 teaspoon||dried thyme leaves|
|1.00 teaspoon||whole cloves|
|6.00||garlic cloves; roughly chopped|
|1.00 teaspoon||dried juniper berries|
|1||=== dry rub ===|
|⅓ cup||crushed dried juniper berries|
|¼ cup||coarsely-ground black pepper|
In a small sauce pan, combine water, sugar and salt; bring to a boil, stirring until solids dissolve. Remove from heat and add dry spice mixture. Let cool. In a nonreactive container pour cooled brine mixture over turkey breast until completely covered. Refrigerate, covered, for 48 hours. Preheat oven to 250 degrees. Remove turkey from brine and rinse under cold water. Dry thoroughly with paper towels. Using the palms of your hands, press ⅔ of dry rub mixture onto skin side of breast. Press remaining mixture onto other side.
Place breast on a rack, skin-side down and bake for 1½ hours. Cool and wrap tightly in plastic. It will only improve in flavor if aged for up to 1 week. Yield: 2 ½ pounds Turkey Pastrami.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2155 broadcast 07-12-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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