Pastrami Stuffed Turkey Breast Recipes

PASTRAMI-BRINED ROASTED TURKEY

Steps:

• Combine the salt, sugar, coriander, mustard seeds, peppercorns, garlic, bay leaves and ginger with 4 cups (1 quart) water in a medium saucepan. Bring to a boil and then turn off the heat and let sit 30 minutes. Pour the brine into a plastic container or pot large enough to hold the turkey, add 20 cups (5 quarts) ice water and stir to combine. Submerge the turkey, adding more ice water if needed. Weigh it down with a plate to keep it submerged, and refrigerate at least 8 hours and up to 12 hours.
• Preheat the oven to 375 degrees F. Position a rack in the middle of the oven.
• Drain, rinse and pat the turkey dry. Put on a large paper-towel-lined cutting board and let sit out at room temperature until it reaches room temperature, about 1 hour.
• Pat the skin dry again and sprinkle the turkey inside and out with pepper. Scatter the bottom of a large roasting pan with the whole garlic if using. Lay the turkey over the garlic as flat as possible. If the pan is a bit small, tuck the wings behind the back with the drumsticks resting on the ledge of the pan, and place a large rimmed baking sheet lined with aluminum foil at the bottom of your oven to catch drippings. Roast until a meat thermometer inserted into the thigh registers 155 degrees F, 1 hour 30 minutes to 2 hours. Transfer to a cutting board and let rest 30 minutes before serving. Garnish with the roasted garlic and parsley sprigs if using.

PASTRAMI-STYLE GRILLED TURKEY BREAST

Steps:

• Coarsely grind coriander seeds, black peppercorns, fennel seeds, and Sichuan peppercorns in spice mill or with mortar and pestle. Place turkey on a large rimmed baking sheet and rub all over with oil and sprinkle cavity and all over outside with salt, then do the same with spice mixture. Let sit at room temperature at least 1 hour, or cover and chill up to 12 hours.
• If chilled, let sit at room temperature 1 hour before grilling.
• If using a charcoal grill, fill a chimney with charcoal and light. Once coals are covered with ash, spread half on each side of grill, leaving center empty. Set top grate on grill. If using smoking chips, scatter a handful evenly over coals. Place turkey on center of grate (do not allow any part of turkey to extend over coals). Cover grill. Insert an instant-read thermometer into hole in hood. Cook turkey, scattering a handful of chips evenly over coals every 20 minutes and rotating turkey every 30 minutes for even browning (lift grate with turkey on it and rotate 180°F each time), until an instant-read thermometer inserted into the thickest part of breast without touching bone registers 150°F, 75-90 minutes. Maintain grill temperature as close as possible to 350°F throughout process, opening vents to increase temperature and closing vents to reduce it and adding more charcoal as needed. Transfer turkey to a cutting board and let rest at least 30 minutes before carving.
• If using oven, preheat to 425°F. Place turkey on a large rimmed baking sheet. Roast, rotating baking sheet once, until skin is golden brown and most of fat in skin has rendered, 35-45 minutes. Reduce oven temperature to 250°F and continue to roast turkey until an instant-read thermometer inserted into the thickest part of breast without touching bone registers 150°F, about 45-60 minutes longer. Transfer turkey to a cutting board and let rest at least 30 minutes before carving.

TURKEY PASTRAMI

Steps:

• Gather the ingredients.
• In a saucepan, combine the water, brown sugar , and salt. Bring to a boil, stirring until the salt and sugar are dissolved.
• Remove from heat and stir in the whole black peppercorns, thyme, bay leaves, whole cloves, and garlic. Allow the mixture to cool.
• Place the turkey breast in a nonreactive container and pour the cooled mixture over it. Make sure that the turkey breast is completely covered. Cover the container and refrigerate for 48 hours.
• Prepare your smoker for a smoke at about 220 F / 105 C for 2 1/2 hours.
• Combine the juniper berries and coarsely ground black pepper.
• Remove the turkey breast from the brine mixture and rinse it under cold water. Pat it dry with paper towels.
• Cover the turkey breast with the juniper berry and black pepper rub. Make sure you press the rub into the surface of the turkey.
• Place the turkey breast in the smoker, skin-side down.
• Smoke for 2 to 2 1/2 hours, or until the turkey breast reaches an internal temperature of 165 F / 75 C.
• Remove the turkey breast from the smoker and allow it to cool. The turkey pastrami will continue to gain flavor the longer you let it rest.
• Slice the turkey pastrami to enjoy for sandwiches or as an entrée. Wrap any leftover turkey pastrami tightly and refrigerate it for up to a week.

TURKEY PASTRAMI

Steps:

• In a medium saucepan, combine water, sugar and spices. Heat until sugar and salt are dissolved. Cool. When cool, place turkey breast and brine in a 1 gallon resealable bag. Double the bag and place in shallow pan in refrigerator for 2 to 3 days. (Just in case of leaking, check occasionally.)
• After desired brine time, remove breast from brine and rinse well. Dry breast well and prepare rub.
• Pulse all in a spice grinder or food processor
• Apply rub to breast, cover tightly and refrigerate for 24 hours
• Take a large sheet of heavy duty aluminum foil (about 2 feet long) fold in half, fold in half again and fold the edges up on 1 half, think of creating a small pizza box.
• Soak the chips submerged in water for 15 minutes, while chips are soaking, raise oven rack to position 4-inches below broiler. Preheat broiler on high. Drain chips, place in bottom, folded section of foil, bending the top back out of the way. Broil for 5 minutes, stir chips, broil 2 more minutes, remove and immediately and carefully, fold "top" over bottom and crimp closed. Place in oven and poke a several holes in top with knife to release smoke.
• Remove turkey from refrigeration. Preheat oven to 250 degrees F. Roast in oven, breast side down for 1 hour, increase heat to 325 degrees F if convection, 350 degrees F if standard oven. Carefully turn over and continue to roast until internal temperature reaches 160 degrees F on an instant-read thermometer.
• Cover loosely, cool and thinly slice.

PASTRAMI STUFFED TURKEY BREAST

Steps:

• Soak the porcini mushrooms in the boiling water. Set aside.
• Using 2 T extra virgin olive oil, sauté pastrami, garlic, and onion until the onions are translucent.
• Add baby bella mushrooms. Sauté until mushrooms begin to brown and no liquid remains.
• Stir in the parsley and rosemary.
• Drain and squeeze the porcini mushroom, reserving the soaking water. Chop the mushrooms and add add them into the sauté.
• Mix in breadcrumbs; season stuffing to taste with pepper. Mix in enough reserved mushroom soaking liquid by tablespoonfuls to moisten (about 1/4 c). (Continue to save the rest of the mushroom water).
• Let stuffing cool.
• Preheat oven to 375°F.
• Lay out turkey.
• Spread stuffing over the turkey breast, leaving 1-inch border. Sprinkle with additional mushroom-soaking liquid if dry. Roll the turkey jelly-roll style.
• Secure with silicone cooking bands every 1 1/2 to 2 inches to hold shape and move to roasting pan.
• Drizzle 3 T EVOO and 1/3 c chicken broth over the turkey roll.
• Add 2 T EVOO, 2/3 c broth, 1/2 of the mushroom water, and 2 T vermouth to the bottom of the pan.
• Tightly double wrap with foil.
• Roast for 45 minutes. (turkey shoudl be browned and have reached an internal temperature of 175F).
• To make gravy:.
• Reserve 1 1/4 c of pan drippings.
• Stir 2 T EVOO and 2 T flour together to make a paste.
• Add pan drippings, remaining vermouth and mushroom water. Simmer 5 minutes, scraping browned bits. Whisk in flour paste. Continue to whisk until it simmers and thickens. Season with pepper to taste.