Turkey Pastrami

Turkey Pastrami

adapted from Guy Fieri Family Food (2016)

I was concerned about potentially setting off the smoke detectors with this smoking method but it was not an issue. It creates a VERY mild smoke flavor. If you prefer a smokier taste I would recommend a stovetop smoker or an outdoor smoker.

Use the pastrami in your favorite sandwiches, casseroles or appetizers.

Makes about 2 lbs. / 8 servings                      0 WW Blue points / 4 oz. serving

Brine

2 cups water

2 Tbsp. Truvia brown sugar blend

1/4 cup kosher salt

1/4 cup crushed juniper berries

1/4 cup freshly cracked black pepper

8 garlic cloves, peeled and smashed

Pinch crushed red pepper flakes

2 cups ice cubes

Spice Rub

1/4 cup juniper berries

2 Tbsp. black peppercorns

1 Tbsp. Truvia brown sugar blend

1/2 tsp crushed red pepper flakes

One 2.25 lb. boneless, skinless turkey breast

Special Equipment

1 cup Apple wood smoking chips

2 Disposable Roaster pans

1. To prepare the brine, combine all of the brine ingredients except the ice cubes in a large saucepan. Mix well. Heat over high heat until the sugar and salt have dissolved.
2. Remove from heat and add the ice cubes. Set aside to cool completely.
3. Place the turkey breast and brine in a 2 gallon resealable plastic bag. Seal the bag. Place the bag in a shallow pan and refrigerate for 48-72 hours.
4. Prepare the spice rub by grinding the juniper berries and peppercorns in a spice grinder.
5. Transfer to a small bowl and add the brown sugar blend and red pepper flakes.
6. Remove the turkey from the brine. Dry well with paper towels, brushing off some of the larger spices that stick to the flesh.
7. Rub the spice mix evenly over the turkey. Wrap tightly with plastic wrap and refrigerate for about 24 hours.
8. When ready to cook, soak the wood chips in water for about 15 minutes.
9. Meanwhile, preheat the broiler to high. Positioning a rack 4 inches below the heating element.
10. Place a large piece of foil in one of the roaster pans. Drain the wood chips on top of the foil.
11. Broil for 5-7 minutes until they start smoking.
12. Crimp the foil around the chips and make a few slits in the foil to allow the smoke to escape. Return the pan with the smoking chips to the bottom rack of the oven.
13. Reduce the heat to 250F.
14. Place the turkey breast on a rack over the other roasting pan and smoke for 40 minutes.
15. Increase the heat to 325F and cook until it reaches an internal temperature of 160F, about 15 minutes.
16. Remove from the oven and allow to cool completely before before slicing and serving. To store, tightly wrap the unsliced pastrami in plastic wrap and store in the refrigerator.