Emeril Lagasses Turkey Pastrami Recipe

Emeril Lagasses Turkey Pastrami Recipe

Yield: 1 Cured brea
Recipe by luhu.jp

Ingredients:
1: , (2 1/2 lb) turkey breast skin-on

BRINE
1 quart: Water,
1/2 cup: Brown sugar,
1/2 cup: Kosher salt,

DRY SPICE MIX
1 tbsp: Whole black peppercorns,
2 tsp: Dried thyme leaves,
3: Bay leaves,
1 tsp: Whole cloves,
6 centiliter: Garlic, roughly chopped
1 tsp: Dried juniper berries,

DRY RUB
1/3 cup: Dried juniper berries, crushed
1/4 cup: Black pepper, coarsely ground

Directions:

In a small sauce pan, combine water, sugar and salt; bring to a boil,
stirring until solids dissolve. Remove from heat and add dry spice
mixture. Let cool. In a nonreactive container pour cooled brine
mixture over turkey breast until completely covered. Refrigerate,
covered, for 48 hours.

Preheat oven to 250 degrees. Remove turkey from brine and rinse under
cold water. Dry thoroughly with paper towels. Using the palms of your
hands, press 2/3 of dry rub mixture onto skin side of breast. Press
remaining mixture onto other side. Place breast on a rack, skin-side
down and bake for 1 1/2 hours. Cool and wrap tightly in plastic. It
will only improve in flavor if aged for up to 1 week.

Yield: 2 1/2 lb Turkey Breast From Ramone@worldnet.att.net Sat Apr 26
20:58:02 1997

MM format by Dave Sacerdote


Source from luhu.jp