Turkey pastrami

Ingredients:

Turkey

• 1 - 2.5 turkey breasts with skin

Brine

• 1 liter of water
• 1/2 cup brown sugar
• 1/2 cup coarse salt

Dry spice mix

• 1 tbsp. black peppercorns
• 2 tsp dried thyme leaves
• 3 bay leaves
• 1 teaspoon clove buds
• 6 coarsely chopped garlic cloves
• 1 teaspoon dried juniper berries

Dry mixture for rubbing

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

Preparation:

1. In a small saucepan, combine water, sugar, and salt. Bring to a boil, stirring until the sugar and salt dissolve. Remove from heat and stir in the dry spice mix. Let cool. In a nonreactive container, pour the cooled brine over the turkey breast until it completely covers the meat. Cover and refrigerate for 48 hours.
2. Preheat oven to 120°C. Remove turkey from brine and rinse with cold water. Dry thoroughly with paper towels.
   
   Using your palms, press 2/3 of the rub mixture onto the skin-side of the breast. Press the remaining mixture onto the other side.
   
   Place the meat skin-side down on the grill and roast for 1 hour 30 minutes. Let it cool and wrap tightly in plastic wrap. Leaving the meat in this manner for 1 week will only improve the flavor.