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Smoked Turkey breast (pastrami)

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Instructions for Making Smoked Turkey breast (pastrami)
 
Required ingredients:
  • Turkey breasts (half turkey breast is approx. 3 lbs and feeds 2-4 people)
  • 1/2 cup oil
  • 1/4 cup vinegar
  • 1 teaspoon Dijon mustard
  • 2 teaspoon date honey syrup (Silan)
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground black pepper
  • 60g of Oak/hickory smoking pellets
 
Preparations:

  • Mix oil with spices.
  • Marinade the Turkey breasts in the mix spices for 1-10 hours in the refrigerator.

Smoking process:

 

1. Place the smoker on the fire.
2. Place the turkey breasts on the grill. Brush some of the marinade on top of it.
3. Insert 2 (two) measurement spoons (included in the kit) (about 20g) of wood pellets (Oak/Hickory are recommended) through the side opening.
4. Close the smoker roof and cook the turkey breast for about 80 minutes in 230-250 F (110-120 C).
5. After 40 min flip the turkey upside down (needed only once).
6. Every 30 min add additional 2 measurement spoons (included in the kit) (about 20g) of wood pellets (Oak/Hickory are recommended) through the side opening. 

 
Additional remarks:
  • Make sure that the heat does not exceed 250 F (120 C). Strong heat may dry the meat and reduce juiciness.
  • It is important that the roof will cover the entire body of the smoker, and that the smoke leaves through the chimney.
  • Before first use of the smoker, heat the smoker to 250 F (120 C) for 30 minutes.
  • The smoker may be hot, do not touch with bare hands when on a fire.
  • Keep out of reach of children.

Smoked Turkey breast (pastrami)
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Smoked Turkey breast (pastrami) Smoked Turkey breast (pastrami)