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What makes pastrami isn't the beef brisket - it's the spices. In this recipe, turkey is flavored with garlic, mustard, coriander and other pastrami seasonings, then slow-smoked in a water smoker. This turkey is equally delectable hot and cold.
- 2 tablespoons coriander seeds
- 2 tablespoons cracked black peppercorns
- 3 tablespoons kosher salt
- 3 tablespoons sweet paprika
- 2 tablespoons dark brown sugar
- 1 tablespoon mustard seeds
- 1 tablespoon ground ginger
- 6 garlic cloves, minced
- One 10-12-pound turkey; neck, heart and giblets removed
- 1 tablespoon vegetable oil
4 cups apple wood smoke chips, soaked in water 30 minutes, drained
- 1 quart water or beer
Coarsely crush the coriander seeds and pepper in a mortar and pestle or spice mill. Combine the crushed spices in a bowl. Whisk in the salt, paprika, sugar, mustard, ginger and garlic.
Rinse the turkey inside and out. Pat dry with paper towels. Place the turkey in a large roasting pan. Sprinkle the neck and main cavities with 1/3 of the spice mixture. Place some under the neck. Brush the turkey with the oil. Sprinkle with 3/4 of the remaining spice mixture. Cover and refrigerate at least 6 hours, preferably overnight.
Prepare the water smoker for smoking according to the manufacturer's instructions. Preheat the smoker to 225 degrees F. Place 1 quart water or beer in the smoker pan and add the remaining rub. Place the turkey in the smoker. Smoke the turkey until an instant-read meat thermometer registers 160 degrees F when inserted into the thickest part of the turkey thigh, about 6 hours.
Transfer the turkey to a platter, tent with foil to keep warm, and let rest for 10 minutes. Carve and serve.
Recipe created exclusively for Cooking.com by Steven Raichlen.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
759 calories; 38g total fat; 361mg cholesterol; 1723mg sodium; 5g carbohydrates; 1g fiber; 95g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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