Turkey Pastrami on Pumpernickel Recipe

Name: Turkey Pastrami on Pumpernickel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups water; 1/4 cup dark brown sugar; 1/4 cup kosher salt; 1/4 cup juniper berries, crushed; 1/4 cup freshly cracked black peppercorns; 8 cloves garlic, smashed; Pinch red pepper flakes; 1 (5-pound) fresh bone-in turkey breast; 1/2 cup juniper berries; 1/4 cup black peppercorns; 1/4 cup dark brown sugar; 1 teaspoon red pepper flakes; 1 cup hickory chips; 8 pieces pumpernickel or dark rye bread; 2 tablespoons mayonnaise; 1/2 red onion, sliced very thin; 2 tomatoes, ends trimmed, sliced in 8 (1/4-inch) slices; 4 romaine lettuce leaves, trimmed; 2 tablespoons stone-ground mustard

Servings: persons

3 cups water
1/4 cup dark brown sugar
1/4 cup kosher salt
1/4 cup juniper berries, crushed
1/4 cup freshly cracked black peppercorns
8 cloves garlic, smashed
Pinch red pepper flakes
1 (5-pound) fresh bone-in turkey breast
1/2 cup juniper berries
1/4 cup black peppercorns
1/4 cup dark brown sugar
1 teaspoon red pepper flakes
1 cup hickory chips
8 pieces pumpernickel or dark rye bread
2 tablespoons mayonnaise
1/2 red onion, sliced very thin
2 tomatoes, ends trimmed, sliced in 8 (1/4-inch) slices
4 romaine lettuce leaves, trimmed
2 tablespoons stone-ground mustard

1
For the brine: In a medium saucepan, bring to a boil all ingredients except the turkey.
2
Simmer until sugar and salt are dissolved.
3
Let cool completely.
4
Double a one gallon re-sealable bag and fill with brine.
5
Add turkey, seal bags and place in a shallow pan in the refrigerator for 5 to 7 days.
6
(Just in case of leaking, check occasionally.)
7
Remove breast from brine and rinse and dry well.
8
Pulse all the ingredients in a spice grinder or food processor until it becomes a coarse paste.
9
Rub mixture all over turkey breast.
10
Wrap tightly in plastic wrap and refrigerate resting in a bowl for 24 hours.
11
Soak the chips submerged in water for 15 minutes.
12
Place oven rack to position 4 inches below broiler.
13
Preheat broiler on high.
14
Drain chips and place in a 2 pound aluminum loaf pan.
15
Broil the chips for 5 minutes, stir broil another 2 minutes.
16
Remove to lower third of oven.
17
Preheat oven to 250 degrees F. Place turkey skin side up in a pan fitted with a roasting rack.
18
Place oven rack used to broil the chips in to the center of oven and roast turkey above smoking chips for one hour.
19
Increase the heat to 325 degrees F if convection, 350 degrees F if standard oven.
20
Carefully turn over and continue to roast until internal temperature reaches 160 degrees F, another 1 hour 20 minutes.
21
Remove turkey from oven.
22
Cover loosely with foil and cool.
23
Slice pastrami very thin.
24
Toast bread.
25
Spread mayonnaise on 1 piece, layer pastrami, onions, tomato and lettuce on top.
26
Spread mustard on the other piece of toast.
27
Place on top and cut it in half diagonally.
28
Repeat with remaining ingredients.

255

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 cups water, 1/4 cup dark brown sugar, 1/4 cup kosher salt, 1/4 cup juniper berries, crushed, and more.

Yes, Turkey Pastrami on Pumpernickel falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey Pastrami on Pumpernickel

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