Emeril lagasse's turkey pastrami

Yield: 1 Cured brea

Measure 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

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

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