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Turkey Pastrami |
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Serves: 4 Print this RecipeU.S.A. Advance Preparation: 24 hours for marinating the turkey Special Equipment: 1 cup wood chips, soaked for 1 hour in cold water to cover and drained Pastrami is truly a dish of three continents. Most Americans associate this cured meat with delicatessens. The first delicatessens were opened by Jews from Eastern Europe to provide immigrants with the beloved foods they left behind in Germany, Russia, and Poland. Actually, pastrami seems to have originated in Central Asia (particularly in eastern Turkey and Armenia), where it goes by the name of basturma. Basturma can be made with a variety of different meats, including beef, horse, and even camel. The meat is cut into 2-foot-long strips, which are cured in salt, garlic, paprika, and other spices. As for turkey pastrami, well, that’s a uniquely North American invention-designed to be high in flavor, low in fat, and requiring only 1 day instead of the traditional 2 weeks, curing time needed to make beef pastrami. 2 pounds turkeys breast, skinless, boneless 1 tablespoon coriander seeds 2 teaspoons peppercorns, black, cracked 1 1/2 tablespoons salt, coarse (kosher or sea) 2 teaspoons brown sugar, dark, firmly packed 2 teaspoons paprika, sweet 1 1/2 teaspoons mustard seeds 1 teaspoon ginger, ground 3 cloves garlic, minced 1. Rinse the turkey breast under cold running water, then drain and blot dry with paper towels. Set aside while you prepare the spice rub. 2. Coarsely crush the coriander seeds and pepper in a spice mill or under the edge of a cast-iron skillet. Combine the crushed spices in a bowl and whisk in the salt, sugar, paprika, mustard seeds, ginger, and garlic. Using your fingers, pat the mixture over the entire surface of the turkey breast and rub in thoroughly. Wrap the breast in plastic wrap or place in a large zip-lock plastic bag and let the turkey cure in the refrigerator for 24 hours. 3. Set up the grill for indirect grilling, placing a drip pan in the center. If using a charcoal grill, preheat it to medium. If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium. 4. When ready to cook, if using charcoal, toss the wood chips on the coals. Unwrap the turkey and oil the grill grate. Place the turkey on the hot grate over the drip pan. Cover the grill and cook the turkey until an instant-read thermometer inserted in the thickest part of the breast registers 180°F, 1 to 1 1/2 hours. If using charcoal, add 10 to 12 fresh coals per side after 1 hour of cooking. 5. Transfer the turkey pastrami to a rack to cool, then refrigerate, covered, until cold. To serve, cut the pastrami into thin slices across the grain. Serves 4 to 8 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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