Shawn Highfield wrote to JIM WELLER <=-

Today we dined simply on turkey and cranberry bunwiches. I'll get
more creative tomorrow.

Still my favorite thing to do with Turkey! Loooove the sammichs. ;)

Here's my favourite sandwich turkey....

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Turkey Pastrami -- 01
Categories: Poultry, Herbs, Marinades, Rubs
Yield: 2 Pounds

2 1/2 lb Turkey thigh meat
1 qt Water
1/2 c Brown sugar
1/2 c Kosher salt
1/3 c + 1 ts dry juniper berries;
- crushed
1/4 c Black pepper; coarse ground
1 tb Whole black peppercorns
6 cl Garlic; crushed
2 ts Thyme
1 ts Whole cloves
3 Turkish bay leaves

Turkey pastrami is a low fat alternative to beef pastrami
and it tastes just as good. This method is easier than
making your own beef pastrami.

In a saucepan combine the water, brown sugar and salt.
Bring to a boil, stirring until the salt and sugar are
dissolved. Remove from heat and stir in the 1 tablespoon
of whole black peppercorns, thyme, bay leaves, whole
cloves and garlic. Allow to cool. Place turkey meat in a
nonreactive container and pour cooled mixture over it.
Make sure that the turkey is completely covered. Cover and
refrigerate for 48 hours.

Prepare smoker for a smoke at about 220ºF/105ºC for 2 1/2
hours. Combine juniper berries and coarsely ground black
pepper. Remove turkey meat from brine mixture and rinse
under cold water. Pat dry with paper towels and cover with
juniper berry-black pepper rub. Make sure you press the
rub into the surface of the turkey. Place turkey in
smoker, skin side down and smoke for 2 to 2 1/2 hours, or
until it reaches an internal temperature of 165ºF/75ºC.

Remove from smoker and allow to cool. The turkey pastrami
will continue to gain flavor the longer you let it rest.
You can wrap it tightly and refrigerate for up to 1 week.

Yield: Makes about 2 pounds of pastrami

From: http://bbq.about.com

Uncle Dirty Dave's Archives

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... Have your service call my service; our services will do lunch.
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