Turkey Pastrami


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1 deboned turkey or turkey breast

1-1/2 gallons ice cold water
1/2 cup salt (sea or kosher)
2 teaspoons Garlic Power
2 teaspoons Onion Powder
2 teaspoons Cajun Spice
1/3 cup corn sugar

The Dry Rub
1/3 cup pepper
1/3 cup mashed juniper berries
1/4 cup coriander
1/3 cup Bayou Cajun Spice

Soak turkey breast in brine overnight.
Remove from brine, remove skin, rinse in plain water.
Mix ingredient together and coat surfaces of turkey. Wrap in plastic wrap
and refrigerate for 24 hours.
Smoke at 230 to 250ºF until internal temperature of the meat reaches
165ºF. Refrigerate for 24 hours to let the flavors meld and slice.