Turkey pastrami

Yield: 1 servings

Measure Ingredient
2½ pounds turkey breast - (1 breast); skin-on
1 === brine ===
1.00 quart water
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
3.00 bay 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@...

08-03-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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