TURKEY PASTRAMI

8 Servings
Boneless Turkey Breast American
Smoked Lunch Picnics Main Dish Turkey Grilled Boneless Turkey Breast American

For the rub:
3 tablespoons ground iander
2 tablespoons cracked ck peppercorns
1 teaspoon seed or ground anise
1/4 cup sweet rika
2 tablespoons tard
3 tablespoons dark wn sugar
1 teaspoon ground e
8 cloves of lic peeled and coarsely chopped
2 tablespoons coarse salt (her or sea)
1 tablespoons canola or other etable oil
1 bone-in or boneless key breast (4 to 5 pounds)
You’ll also need:
2 cups wood chips soaked for 1 hour in cold water to cover, then ined

Advance Preparation: 24 hours for curing the turkey Make the rub: Coarsely crush the coriander seeds in a mortar with a pestle, in a spice mill or coffee grinder, or by wrapping them in a dish cloth and crushing them with the edge of a heavy skillet. Combine the crushed seeds and the remaining rub ingredients in a small bowl and mix well with your fingers. Rinse the turkey breast under cold running water, then drain and blot dry with paper towels. Using poultry shears, cut off the ribs, if necessary, and discard or save them for stock. Sprinkle and pat the rub on the turkey. Cover the breast with plastic wrap or place in a large resealable plastic bat (you will need to turn the bag 2 or 3 times during the curing process) and let cure in the refrigerator for 24 hours. Set up the smoker or the grill (for indirect grilling). Preheat to medium-low. If using a charcoal grill, place a large drip pan in the center between the piles of coals. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium-low. When ready to cook, brush and oil the grill grate. If using charcoal, toss 1 cup of wood chips on the coals. Brush the excess rub off the turkey with a paper towel. Place the breast in the center of the hot grate over the drip pan, away from the heat; cover the grill. Grill the breast until tender, 1-1/2 to 2 hours (the cooking time will depend on the size of the breast and the heat of the smoker or grill). To test for doneness, use an instant-read meat thermometer. The internal temperature should be at least 165 degrees F. If using a charcoal grill, you’ll need to add 12 fresh coals and 1/2 cup wood chips per side after 1 hour. Transfer the turkey pastrami to a platter and let cool to room temperature, then refrigerate until cold. To serve, cut the pastrami into thin slices across the grain. Serve on rye bread slathered with mustard


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