Baked Turkey Pastrami Sandwich Recipes

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TURKEY PASTRAMI



Turkey Pastrami image

Provided by Guy Fieri Bio & Top Recipes

Categories     main-dish

Time P3DT2h30m

Yield Approximately 4 pounds cooked sliced meat

Number Of Ingredients 13

5 pounds fresh turkey breast
3 cups water
1/4 cup dark brown sugar
1/4 cup kosher salt
1/4 cup crushed Juniper berries
1/4 cup freshly cracked black peppercorns
8 cloves fresh garlic, smashed
Pinch red pepper flakes
1/2 cup juniper berries
1/4 cup black black peppercorns
1/4 cup dark brown sugar
1 teaspoon red pepper flakes
1 cup hickory chips

Steps:

  • In a medium saucepan, combine water, sugar and spices. Heat until sugar and salt are dissolved. Cool. When cool, place turkey breast and brine in a 1 gallon resealable bag. Double the bag and place in shallow pan in refrigerator for 2 to 3 days. (Just in case of leaking, check occasionally.)
  • After desired brine time, remove breast from brine and rinse well. Dry breast well and prepare rub.
  • Pulse all in a spice grinder or food processor
  • Apply rub to breast, cover tightly and refrigerate for 24 hours
  • Take a large sheet of heavy duty aluminum foil (about 2 feet long) fold in half, fold in half again and fold the edges up on 1 half, think of creating a small pizza box.
  • Soak the chips submerged in water for 15 minutes, while chips are soaking, raise oven rack to position 4-inches below broiler. Preheat broiler on high. Drain chips, place in bottom, folded section of foil, bending the top back out of the way. Broil for 5 minutes, stir chips, broil 2 more minutes, remove and immediately and carefully, fold "top" over bottom and crimp closed. Place in oven and poke a several holes in top with knife to release smoke.
  • Remove turkey from refrigeration. Preheat oven to 250 degrees F. Roast in oven, breast side down for 1 hour, increase heat to 325 degrees F if convection, 350 degrees F if standard oven. Carefully turn over and continue to roast until internal temperature reaches 160 degrees F on an instant-read thermometer.
  • Cover loosely, cool and thinly slice.

PASTRAMI TURKEY BREAST FOR THE BEST THANKSGIVING LEFTOVERS SANDWICHES



Pastrami Turkey Breast for the Best Thanksgiving Leftovers Sandwiches image

This spiced and roast turkey breast is engineered to create the most flavorful roast turkey breast for sandwiches possible.

Provided by Chris Morocco

Time 1h45m

Yield Serves 8

Number Of Ingredients 9

1 3-4-lb. boneless turkey breast roast (untied)
4 tsp. freshly ground black pepper
1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
1 Tbsp. light or dark brown sugar
2 tsp. garlic powder
2 tsp. smoked paprika
2 Tbsp. extra-virgin olive oil
8 soft rolls or buns
Mayonnaise, cranberry sauce, lettuce, and pickled red onion (for serving)

Steps:

  • Pat turkey dry (if there is skin you can leave it on. If not, you won't miss it) and place in a medium bowl. Mix together pepper, salt, brown sugar, garlic powder, and paprika in a small bowl, then sprinkle all over turkey (use all of it!). Cover and chill 8-12 hours.
  • Preheat oven to 300°. Remove turkey from bowl and discard any liquid but keep all of the spice rub in place. Heat oil in a large ovenproof nonstick or cast-iron skillet over medium-high. Cook turkey, turning every minute or so, until browned on all sides and very fragrant, 6-8 minutes total.
  • Transfer skillet to oven. Roast turkey, turning halfway through, until an instant-read thermometer inserted into the thickest part registers 155°, 60-90 minutes, depending on size. Transfer turkey to a wire rack. If you plan to serve it the same day it's baked, let cool at least 30 minutes, then slice very thinly (think deli meat) on a cutting board.
  • To serve, spread cut sides of buns with mayonnaise and build sandwiches with buns, turkey, cranberry sauce, lettuce, and pickled red onion. Do ahead: Turkey can be roasted 4 days ahead. Let cool completely, then wrap tightly and chill. Slice just before using. Don't try to reheat it as it will just dry out.

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