Turkey Pastrami question

Discussion in 'Poultry' started by 13spicerub, Apr 1, 2008.

  1. 13spicerub

    13spicerub Meat Mopper

    NYC
    picked up a boneless turkey breast yesterday, and after the success of the pastrami i did last week, i'm thinking of doing a turkey pastrami.


    Should I brine the turkey first or just throw my pastrami rub on there and toss it into the smoker?
     
  2. richtee

    richtee Smoking Guru OTBS Member

    My inclination would be to brine first. Mainly due to the lack of fat in the turkey breast- any lean poultry seems to benefit greatly from brining.
     
  3. cowgirl

    cowgirl Smoking Guru OTBS Member

  4. 13spicerub

    13spicerub Meat Mopper

    NYC
    thanks cowgirl. I think i'm gonna leave the rub on...it's my favorite part.
     

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