Turkey pastrami
Votes: 40
Time: 1 hour 45 minutes
Turkey pastrami - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Turkey
- 1 - 2.5 turkey breasts with skin
Brine
- 1 liter of water
- 1/2 cup brown sugar
- 1/2 cup coarse salt
Dry spice mix
- 1 tbsp. black peppercorns
- 2 tsp dried thyme leaves
- 3 bay leaves
- 1 teaspoon clove buds
- 6 coarsely chopped garlic cloves
- 1 teaspoon dried juniper berries
Dry mixture for rubbing
- 1/3 cup crushed dried juniper berries
- 1/4 cup coarsely ground black pepper
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Cooking the dish according to the recipe:
- In a small saucepan, combine water, sugar, and salt. Bring to a boil, stirring until the sugar and salt dissolve. Remove from heat and stir in the dry spice mix. Let cool. In a nonreactive container, pour the cooled brine over the turkey breast until it completely covers the meat. Cover and refrigerate for 48 hours.
- Preheat oven to 120°C. Remove turkey from brine and rinse with cold water. Dry thoroughly with paper towels.
Using your palms, press 2/3 of the rub mixture onto the skin-side of the breast. Press the remaining mixture onto the other side.
Place the meat skin-side down on the grill and roast for 1 hour 30 minutes. Let it cool and wrap tightly in plastic wrap. Leaving the meat in this manner for 1 week will only improve the flavor.
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