Pastrami Style Grilled Turkey Breast Recipes

PRIMETIME PASTRAMI

Steps:

• For the brine: In a large stockpot, add half of the water, the brown sugar, kosher salt, curing salt, coriander seeds, mustard seeds, fennel seeds, juniper berries, chile flakes, bay leaves, cloves, cinnamon and star anise and bring to a boil. Then simmer for 30 minutes. Add the remaining water with some ice to chill the brine.
• For the rub: Grind the peppercorns, coriander and juniper until crushed but still a little chunky. Add to a mixing bowl. Add the salt, brown sugar, chile flakes and granulated garlic and stir to combine.
• For the pastrami: First, clean all the fat off the brisket including the "V" between the two muscles, then follow the fat between the two muscles and separate them making a flat and a cap.
• Transfer the brine to a large hotel pan or roasting pan. Add the brisket and refrigerate at least 5 days and no more than 10 days. Make sure the brisket is stirred once a day to get an evenly brined brisket.
• After a minimum of 5 days, prepare a smoker for 225 degrees F.
• Remove the pastrami, rinse it and blot dry with paper towels. Thoroughly rub the brined brisket with the pastrami rub. Place in smoker and cook for 8 hours until the internal temperature reaches 210 degrees F on an instant-read thermometer.

PASTRAMI-BRINED ROASTED TURKEY

Steps:

• Combine the salt, sugar, coriander, mustard seeds, peppercorns, garlic, bay leaves and ginger with 4 cups (1 quart) water in a medium saucepan. Bring to a boil and then turn off the heat and let sit 30 minutes. Pour the brine into a plastic container or pot large enough to hold the turkey, add 20 cups (5 quarts) ice water and stir to combine. Submerge the turkey, adding more ice water if needed. Weigh it down with a plate to keep it submerged, and refrigerate at least 8 hours and up to 12 hours.
• Preheat the oven to 375 degrees F. Position a rack in the middle of the oven.
• Drain, rinse and pat the turkey dry. Put on a large paper-towel-lined cutting board and let sit out at room temperature until it reaches room temperature, about 1 hour.
• Pat the skin dry again and sprinkle the turkey inside and out with pepper. Scatter the bottom of a large roasting pan with the whole garlic if using. Lay the turkey over the garlic as flat as possible. If the pan is a bit small, tuck the wings behind the back with the drumsticks resting on the ledge of the pan, and place a large rimmed baking sheet lined with aluminum foil at the bottom of your oven to catch drippings. Roast until a meat thermometer inserted into the thigh registers 155 degrees F, 1 hour 30 minutes to 2 hours. Transfer to a cutting board and let rest 30 minutes before serving. Garnish with the roasted garlic and parsley sprigs if using.

PASTRAMI-STYLE GRILLED TURKEY BREAST

Steps:

• Coarsely grind coriander seeds, black peppercorns, fennel seeds, and Sichuan peppercorns in spice mill or with mortar and pestle. Place turkey on a large rimmed baking sheet and rub all over with oil and sprinkle cavity and all over outside with salt, then do the same with spice mixture. Let sit at room temperature at least 1 hour, or cover and chill up to 12 hours.
• If chilled, let sit at room temperature 1 hour before grilling.
• If using a charcoal grill, fill a chimney with charcoal and light. Once coals are covered with ash, spread half on each side of grill, leaving center empty. Set top grate on grill. If using smoking chips, scatter a handful evenly over coals. Place turkey on center of grate (do not allow any part of turkey to extend over coals). Cover grill. Insert an instant-read thermometer into hole in hood. Cook turkey, scattering a handful of chips evenly over coals every 20 minutes and rotating turkey every 30 minutes for even browning (lift grate with turkey on it and rotate 180°F each time), until an instant-read thermometer inserted into the thickest part of breast without touching bone registers 150°F, 75-90 minutes. Maintain grill temperature as close as possible to 350°F throughout process, opening vents to increase temperature and closing vents to reduce it and adding more charcoal as needed. Transfer turkey to a cutting board and let rest at least 30 minutes before carving.
• If using oven, preheat to 425°F. Place turkey on a large rimmed baking sheet. Roast, rotating baking sheet once, until skin is golden brown and most of fat in skin has rendered, 35-45 minutes. Reduce oven temperature to 250°F and continue to roast turkey until an instant-read thermometer inserted into the thickest part of breast without touching bone registers 150°F, about 45-60 minutes longer. Transfer turkey to a cutting board and let rest at least 30 minutes before carving.

TURKEY PASTRAMI

Steps:

• In a medium saucepan, combine water, sugar and spices. Heat until sugar and salt are dissolved. Cool. When cool, place turkey breast and brine in a 1 gallon resealable bag. Double the bag and place in shallow pan in refrigerator for 2 to 3 days. (Just in case of leaking, check occasionally.)
• After desired brine time, remove breast from brine and rinse well. Dry breast well and prepare rub.
• Pulse all in a spice grinder or food processor
• Apply rub to breast, cover tightly and refrigerate for 24 hours
• Take a large sheet of heavy duty aluminum foil (about 2 feet long) fold in half, fold in half again and fold the edges up on 1 half, think of creating a small pizza box.
• Soak the chips submerged in water for 15 minutes, while chips are soaking, raise oven rack to position 4-inches below broiler. Preheat broiler on high. Drain chips, place in bottom, folded section of foil, bending the top back out of the way. Broil for 5 minutes, stir chips, broil 2 more minutes, remove and immediately and carefully, fold "top" over bottom and crimp closed. Place in oven and poke a several holes in top with knife to release smoke.
• Remove turkey from refrigeration. Preheat oven to 250 degrees F. Roast in oven, breast side down for 1 hour, increase heat to 325 degrees F if convection, 350 degrees F if standard oven. Carefully turn over and continue to roast until internal temperature reaches 160 degrees F on an instant-read thermometer.
• Cover loosely, cool and thinly slice.

PASTRAMI TURKEY BREAST FOR THE BEST THANKSGIVING LEFTOVERS SANDWICHES

Steps:

• Pat turkey dry (if there is skin you can leave it on. If not, you won't miss it) and place in a medium bowl. Mix together pepper, salt, brown sugar, garlic powder, and paprika in a small bowl, then sprinkle all over turkey (use all of it!). Cover and chill 8-12 hours.
• Preheat oven to 300°. Remove turkey from bowl and discard any liquid but keep all of the spice rub in place. Heat oil in a large ovenproof nonstick or cast-iron skillet over medium-high. Cook turkey, turning every minute or so, until browned on all sides and very fragrant, 6-8 minutes total.
• Transfer skillet to oven. Roast turkey, turning halfway through, until an instant-read thermometer inserted into the thickest part registers 155°, 60-90 minutes, depending on size. Transfer turkey to a wire rack. If you plan to serve it the same day it's baked, let cool at least 30 minutes, then slice very thinly (think deli meat) on a cutting board.
• To serve, spread cut sides of buns with mayonnaise and build sandwiches with buns, turkey, cranberry sauce, lettuce, and pickled red onion. Do ahead: Turkey can be roasted 4 days ahead. Let cool completely, then wrap tightly and chill. Slice just before using. Don't try to reheat it as it will just dry out.