Turkey Pastrami Scrambles On Rye 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 AND RYE PANZANELLA

Steps:

• Preheat the oven to 450°F with the rack in the middle. Put the onion in a bowl and cover with 1 to 2 cups of cold water. Swish the water around and rub the slices with your hands. Strain and repeat the process two or three times, letting the slices soak and changing the water at 10-minute intervals. (Soaking raw onion in cold water mellows the harsh bite.)
• Meanwhile, spread out the bread cubes on a baking sheet and bake until the edges are crispy and golden, 6 to 8 minutes. Transfer the pan to a wire rack and let cool completely.
• On a cutting board, finely chop the garlic with 1/4 teaspoon salt. Using both the blade and the flat side of a chef's knife, chop and scrape the mixture into a paste. Put the oil and vinegar into a bowl, add the garlic paste and whisk to combine.
• In a large bowl, combine the cooled bread, tomatoes and 1/4 teaspoon salt. Toss to combine, gently pressing the tomatoes a bit to release some of the juices.
• Peel the cucumbers in a zebra pattern and cut on a diagonal into half moons. Drain and pat dry the onions. Add the onions, cucumber, celery, basil leaves, pastrami and parsley leaves to the salad. Whisk together the dressing, add it to the salad and gently toss to combine.

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 ON RYE

Steps:

• Butter both slices of bread and toast until golden.
• Spread mustard on both slices.
• Warm pastrami in a hot skillet until heated through.
• Pile on top of one slice of the bread and carefully close the sandwich.
• To make a cold pastrami sandwich, skip buttering and toasting the bread and place meat cold on the sandwich.

TURKEY PASTRAMI SCRAMBLES ON RYE

Steps:

• Heat a medium nonstick skillet over medium heat.
• Add in the butter and let it melt.
• Add the pastrami to the skillet; cook 2-3 minutes.
• Beat eggs together with salt, pepper, paprika, hot sauce, and chives.
• Add to pastrami and scramble eggs and meat together.
• To serve, spread mustard on the rye toast.
• Place a slice of toast on each plate and top with pastrami scrambles, making open-faced sandwiches.