Emeril Lagasse's Turkey Pastrami
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Emeril Lagasse's Turkey Pastrami
  Turkey  
Last updated 6/12/2012 1:00:13 AM. Recipe ID 23308. Report a problem with this recipe.
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      Title: E. L.'s turkey pastrami
 Categories: Turkey
      Yield: 1 Cured brea
 
      1    (2 1/2 lb) turkey breast
           - skin-on

MMMMM---------------------------BRINE--------------------------------
      1 qt Water
    1/2 c  Brown sugar
    1/2 c  Kosher salt

MMMMM-----------------------DRY SPICE MIX----------------------------
      1 tb Whole black peppercorns
      2 ts Dried thyme leaves
      3    Bay leaves
      1 ts Whole cloves
      6 cl Garlic, roughly chopped
      1 ts Dried juniper berries

MMMMM--------------------------DRY RUB-------------------------------
    1/3 c  Dried juniper berries;
           - crushed
    1/4 c  Black pepper;
           - coarsely ground
 
  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.
  
  Yield: 2 1/2 lb Turkey Breast From Ramone@worldnet.att.net Sat Apr 26
  20:58:02 1997
  
  MM format by Dave Sacerdote
 




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Recipe ID 23308 (Apr 03, 2005)

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