Garlic and Honey Turkey Pastrami

Meat & Poultry

Servings: 12 · Time: 65 min · Difficulty: Medium

★ 5.0 (8)

• 1.5 Kilogram Turkey breast
• 1 Tablespoon Salt (for brine)
• 1 Tablespoon Brown sugar
• 3 Unit Bay leaves
• 2 Unit Allspice berries
• 0.5 Teaspoon Black pepper (for brine)
• 3 Cup Boiling water (for brine)
• 1 Tablespoon Sweet paprika
• 1 Teaspoon Salt (for rub)
• 0.5 Teaspoon Coarse ground black pepper
• 1 Tablespoon Crushed garlic
• 3 Tablespoon Honey
• 3 Tablespoon Olive oil
• 1 Tablespoon Boiling water (optional)

1. Prepare the Brine: In a deep container, combine the salt, brown sugar, bay leaves, allspice berries, black pepper, and 3 cups of boiling water. Whisk well until the salt and sugar are completely dissolved. Let the brine cool down.
2. . Brining: Use a skewer to prick the top of the turkey breast multiple times. Place the meat into the cooled brine, cover it, and refrigerate for at least 12 hours (up to 48 hours for better results).
3. . Drying: Remove the turkey from the brine and pat it thoroughly dry with paper towels.
4. . Prepare the Rub: In a small bowl, mix the sweet paprika, salt, coarse black pepper, crushed garlic, honey, and olive oil until it forms a thick, smooth paste. If the mixture is too thick, add one tablespoon of boiling water to thin it.
5. . Coating: Spread the seasoning rub generously over the entire turkey breast, ensuring all sides are covered.
6. . Roasting: Preheat your oven to 250°C (480°F) on Turbo/convection mode. Roast the turkey for 18 minutes. Then, lower the temperature to 170°C (340°F) and continue roasting for another 25 minutes.
7. . Cooling and Slicing: Remove from the oven and let it cool completely. It is highly recommended to refrigerate the meat for at least two hours before slicing thin with a sharp knife.

Tips

• Excellent source of lean protein.
• High sodium content; consume in moderation, especially if monitoring salt intake.
• Low in dietary fiber.
• Contains natural sugars from honey and brown sugar.