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