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Turkey Pastrami for supper tonight

post #1 of 14
Thread Starter 
I made some sammiches for supper tonight.....cured a turkey breast overnight, put it on the smoker with a hunk of campesino cheese and served it with spicy mustard and some of my green tomato dill pickles.

The dry cure is made of brown sugar, black pepper, garlic, ginger, salt, paprike, mustard seeds and crushed coriander seeds.

I left the turkey breast whole...

Crushed the dry rub ingredients...

Covered the breast with the dry cure...

I covered this and let it cure in the fridge overnight,
Then wiped off most of the rub before putting in the smoker...

Threw the cheese in for a short time....

I smoked the breast using about 250 degrees until I reached an internal temperature of 170.

The finished turkey pastrami.....

My supper...turkey pastrami with smoked campesino cheese, spicy mustard and some twangy dill pickles.

I have plenty leftover for tomorrow. smile.gif
post #2 of 14

Wonderful Job

Wonderful looking breast you have their. Sue does make me hungry for some turkey now. Great job!!!!!!!!!!!!PDT_Armataz_01_37.gif
post #3 of 14
you can make a pastrami overnite?

count ME did good ONCE again...........

d88de jealous once again
post #4 of 14
There is a breast that will make your tongue slap your brains out!!

I bet those pickles were good also.
post #5 of 14
Thread Starter 
Thank you smokeys, I had to go have another hunk of it after posting pictures. lol

Thanks Deud, it's easy to make, if you want the amounts...let me

Thank you goat! Those pickled green tomatoes add just the right twang..
post #6 of 14
Tah-WANG! Nice turkey, but I wanna 'mater!
post #7 of 14
Thread Starter 
Thanks Rich!!
The maters will put your eye out. icon_mrgreen.gif
Actually they make your eyelids sweat.PDT_Armataz_01_05.gif
post #8 of 14 KNOW i always want amounts.......heheheh

is this just for a "BREAST"........wink.gif

or other meats?
post #9 of 14
Thread Starter 
Deud, it's just for the "BREAST". I bet you could use it on a whole turkey or a chicken. I just do whole turkey breasts.

1/4 cup brown sugar
2 1/2 TBS cracked black pepper
6 cloves of garlic, minced
1 tsp mustard seeds
1/4 cup of kosher salt
1/4 cup of hungarian paprika..(use whatever you have)
1/4 cup of coriander seeds...crushed
1 thumbsized piece of ginger can use 1 TBS of powdered ginger

Mix it all, spread on turkey breast, cover and cure for 24 hrs or overnight in the fridge.
Remove the dry rub with a paper towel before smoking. You don't have to,
but the texture is better in my opinion....I don't like crushed coriander seeds in my teeth.icon_mrgreen.gif

Hope you give it a try!
post #10 of 14
Dang sweetie, that looks great. How come you brushed the rub off before the smoke? I like the taste so much that I put it on and under the skin. rolleyes.gificon_eek.gif Like my uncle always told me, if a little's good, alot is better. icon_wink.gif
post #11 of 14
Thread Starter 
Hi Terry!!
I like the taste too, but the crushed coriander seeds drive me crazy. lol
post #12 of 14
Cowgirl, thanks!; this is definitely on my list of things to try soon.

Any rub under the turkey skin or just on top?
post #13 of 14
Mighty Fine .... Mighty Fine ... Gonna do that one ...
post #14 of 14
Thread Starter 
Thank you Ron and cajun!smile.gif

Ron, I put the rub on the skin. I'm sure it would be great under the skin too. I like to wipe it off before smoking....I think if I had a spice grinder I could crush the coriander seeds to my liking and would be able to leave the spice on.
I'll give it a try next
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