Turkey Pastrami

Yields: 15 sandwich

Ingredients

• 1- 5 lbs. bone in (except rib bones) skin on turkey breast (2.26kg)
• 6 cups hickory wood chips
• Water for soaking chips
• Rye bread and/or crusty rolls
• Variety of mustards and pickles for garnish

Rub:

• 3 tablespoons coriander seeds crushed (45ml)
• 3 tablespoons cracked pepper (45ml)
• 1½ tablespoon chopped garlic (22.5ml)
• 1 tablespoon yellow mustard seeds (15ml)
• ¼ cup coarse salt (60ml)
• ¼ cup brown sugar (60ml)
• 2 tablespoons Spanish paprika (30ml)
• 2 tablespoons fresh minced ginger (30ml)

Directions

1. Place the coriander seeds in a dishtowel and crush them with a heavy skillet.
2. Combine the cracked seeds with remaining rub ingredients in a small bowl and mix until ingredients are evenly combined.
3. Firmly rub the mixture all over the turkey to tear little micro pockets of flavor into the meat.
4. Place the rubbed meat in a large sealable bag. Put the bag in the refrigerator to cure overnight. Turn the bag 2 or three times during curing to ensure that the flavor is evenly distributed.
5. The following day, allow 4 cups of the wood chips to soak in cool water for 1 hour. Set aside the 2 remaining cups of dry wood chips for later.
6. To make the smoke pouches, place 2 cups (500ml) of the wet drained chips on a large piece of foil. Mix in 1 cup (250ml) of dry chips until evenly distributed. Seal the foil loosely. Using a fork, pierce pouches all over to allow the smoke to escape. Repeat with remaining chips to make 2 pouches in total.
7. Prepare barbeque for indirect low heat 220F (104C) smoking. Leave one burner on and 2 burners off. Place a drip pan under the grate with no heat. Oil the grill to prevent sticking.
8. Place the smoke pouch over the direct heat side.
9. Remove the turkey from the bag and place on a tray. Discard any excess marinade (you will see all the moisture the cure has drawn out from the breast). Pat turkey dry.
11. Place the turkey on the side of the grill with heat turned off and close barbeque lid.
12. Monitor the temperature to ensure it is 220F (104C) and adjust if necessary.
13. Replace the smoke pouch when smoke dissipates.
14. Slow smoke the turkey for 3 hours or until juices run clear. Please note: this time can vary depending on the turkey’s density. An instant read thermometer, inserted into the thickest part of the bird, should read 165F.
15. Remove from turkey from barbeque and let rest, covered loosely in foil for 30 minutes.
16. Slice the turkey thin and serve on crusty rolls or rye bread with a variety of mustards and pickles.
17. This pastrami is great served hot or cold.