No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Turkey Pastrami

  • Yield: 2 1/2 pound turkey breast


  • 1-2 1/2 turkey breast, skin-on
  • Brine:
  • 1 quart water
  • 1/2 cup tightly-packed brown sugar
  • 1/2 cup kosher salt
  • Dry spice mix:
  • 1 tablespoon whole black peppercorns
  • 2 teaspoon dried thyme leaves
  • 3 bay leaves
  • 1 teaspoon whole cloves
  • 6 garlic cloves, roughly chopped
  • 1 teaspoon dried juniper berries
  • Dry rub:
  • 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.