Giving turkey pastrami a go!

GrannyX4 · April 2012

After my complete failure last week with the brisket pastrami I am going to try turkey pastrami. It's a whole, bone in turkey breast. I cut the back out so it will lie flat. What I am wondering is after I take the breast out of the brine and season it should I take off the skin and leave it off or just season under the skin? Hoping not to create more shoe leather!!! ;;)

GrannyX4 · April 2012

The final product of turkey pastrami. It turned out so good. I am very happy especially after last weeks failure. I still followed the Charcuterie recipe except I used less salt and did a 48 hour brine. I also ended up skinning the sucker so that I could get more flavor into the meat. So the spices would stay on I rubbed the bird with a mixture of mayo and Honeycup mustard. I wish we had a smell'em forum. ;;)

80 and sunny in Paradise.........

Mike8it · April 2012

Looks good granny!!!

GrannyX4 · April 2012

Thanks Mike. Got it all sliced and I am a happy old girl. ;;)

tazcrash · April 2012

OK, that is a tastes looking piece of turkey.

Giving turkey pastrami a go!

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