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Turkey Pastrami

1 (2 1/2 pound) turkey breast, skin-on

1 quart water
1/2 cup tightly-packed brown sugar
1/2 cup kosher salt

1 tablespoon whole black peppercorns
2 teaspoons dried thyme leaves
3 bay leaves
1 teaspoon whole cloves
6 garlic cloves, roughly chopped
1 teaspoon dried juniper berries

1/3 cup crushed dried juniper berries
1/4 cup coarsely-ground black pepper

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 pound Turkey Breast


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