Emeril lagasse's turkey pastrami
1 Cured brea
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (2 1/2 lb) turkey breast skin-on | |
| 1 | quart | Water |
| ½ | cup | Brown sugar |
| ½ | cup | Kosher salt |
| 1 | tablespoon | Whole black peppercorns |
| 2 | teaspoons | Dried thyme leaves |
| 3 | Bay leaves | |
| 1 | teaspoon | Whole cloves |
| 6 | cloves | Garlic, roughly chopped |
| 1 | teaspoon | Dried juniper berries |
| ⅓ | cup | Dried juniper berries; crushed |
| ¼ | cup | Black pepper; coarsely ground |
Directions
BRINE
DRY SPICE MIX
DRY RUB
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 lb Turkey Breast From Ramone@... Sat Apr 26 20:58:02 1997
MM format by Dave Sacerdote