Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Pastrami-Style Turkey Breast

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Pastrami-Style Turkey Breast

    I wasn't sure what to call this: a boneless, skinless turkey breast, cured like bacon, and treated like pastrami, but "bacon-style" didn't sound right, nor did "cured, smoked, turkey product."

    I started with a whole, fresh turkey breast and boned one half of it, using the bones and scraps for a stock. The boned breast weighed 1 lb 10 oz. I cured it with a variation of my usual bacon cure, scaled to 2 lbs:

    2.4 tsp table salt
    1 tsp curing salt #1
    2 tsp grains of paradise (similar to pepper)
    4 tsp corned beef spices (supposedly different than pickling spices)
    60 gm brown sugar (~4.5 Tbs, 50% more)
    2 Tbs white sugar
    1 tsp garlic powder
    1 tsp Worcestershire sauce (instead of hot sauce)
    1/2 C water

    all in a plastic bag in the refrigerator, just like I do side or back bacon. After 12 days I rinsed and dried it, then oiled it, and applied MH's pastrami rub, but increased the sugar by 50%. I cut his recipe (for 4 lbs of meat) in half, and then only used about half of that, using just a light coating. I was concerned about too strong a pepper flavor on mild turkey.
    Click image for larger version

Name:	Trky-rub.JPG
Views:	77
Size:	196.2 KB
ID:	79308


    After a couple of days in the refrigerator (like pastrami), I smoked it in my PBC, on the Great-Grate so I could add wood easily. I went easy on the cherry wood chips, too, about 2 oz initially, and again after 30 minutes. I used half a basket of Kingsford Click image for larger version

Name:	Half-full Bskt.JPG
Views:	75
Size:	225.3 KB
ID:	79305 and put on the meat when the PBC temperature had come down to 304 deg; it drifted lower and stayed between 265 and 290 deg during the 80 minute cook. I took the meat off when it reached 160 deg internal temperature.

    Click image for larger version

Name:	Trky in PBC.JPG
Views:	81
Size:	143.8 KB
ID:	79309
    I tried a piece right away, of course, and it was very good, but I was concerned about the strong pepper flavor, although it was tempered by the sweetness. Of course the test piece had more rub surface area than regular slices. After refrigerating it, I sliced it by machine, most of it to about 0.14" (3.5 mm), like thick bacon, but some to about half that, like a thin lunch meat. I haven't tried the thin slices yet, but I'm thinking turkey BLT or club sandwich.

    Click image for larger version

Name:	Sliced Trky.JPG
Views:	81
Size:	136.5 KB
ID:	79310


    Cold, the slices were firm but easy to bite through or pull apart. It was very tasty, but still a pepper overtone. Briefly heated in a frying pan to caramelize the sugar, it was great and the pepper was not too strong, with a nice hint of sweetness. Slices heated briefly in the microwave were also very good with balanced flavors. None of the slices tasted salty at all, but I wasn't tempted to add salt, either.

    I'll definitely do this again, perhaps cutting back a bit on the pepper. Also interesting would be a rub with a good component of Simon & Garfunkel spice mix.
    Attached Files
    Last edited by Doc Hazard; April 24, 2015, 10:57 AM.

    #2
    That looks like it'd make great sandwiches. Thanks for sharing.

    Comment


      #3
      Looks great, you didn't overcook the turkey, Turkey dries out quickly when over cooked. I want some sangers now.

      Comment


        #4
        Chef Ryan and I have done this. It's very good. We also did buck breast pastrami! Even better!

        Comment


        #5
        Yes this looks great, I love peppery anything so this sounds great

        Comment

        Announcement

        Collapse
        No announcement yet.
        Working...
        X
        false
        0
        Guest
        500
        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
        false
        false
        {"count":0,"link":"/forum/announcements/","debug":""}
        Yes
        Rubs Promo

        Spotlight

        These are not ads or paid placements. These are some of our favorite tools and toys.

        These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

        Use Our Links To Help Keep Us Alive

        A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


        A Propane Smoker That Performs Under Pressure

        The Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker is the first propane smoker with a thermostat, making this baby foolproof. All you need to do is add wood to the tray above the burner to start smokin’. Click here to read our detailed review.


        Grilla Proves That Good Things Come In Small Packages

        The small 31.5″ x 29.5″ footprint of the Grilla Pellet Smoker makes it ideal for use where BBQ space is limited, including on a condo patio. Click here for our review on this unique smoker.


        Bring The Heat With Broil King Signet’s Dual Tube Burners

        3 burner gas grill

        The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review.


        The Good-One Is A Superb Grill And A Superb Smoker All In One


        The Good-One Open Range is dramatically different from a traditional offset smoker, placing the heat source behind and under the smokebox instead of off to the side. Click here to read our†complete review.