Turkey Pastrami (Emeril Lagasse) |
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Prep Time: 2910 Minutes Cook Time: 90 Minutes |
Ready In: 3000 Minutes Servings: 2 |
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Ingredients:
1 -2 1/2 turkey breast, skin-on |
1 quart water |
1/2 cup tightly-packed brown sugar |
1/2 cup kosher salt |
1 tablespoon whole black peppercorns |
2 teaspoon dried thyme leaves |
3 bay leaves |
1 teaspoon whole cloves |
6 garlic cloves, roughly chopped |
1 teaspoon dried juniper berries |
1/3 cup crushed dried juniper berries |
1/4 cup coarsely-ground black pepper |
Directions:
1. 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 2/3 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 1 1/2 hours. Cool and wrap tightly in plastic. It will only improve in flavor if aged for up to 1 week.
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