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Homemade Turkey Pastrami

If an entire turkey is just too much meat and fuss for your holiday needs, try brining a turkey breast instead. It’s an easy preparation that will free you up to create all the side dishes you love to serve, while the main attraction practically cooks itself.

Homemade Turkey Pastrami
(Serves 4-6)

2½-pound turkey breast
3 Tbsp. Whole Spice Turkey Brining Blend
3½ cups water

In a stockpot, mix water with Turkey Brining Blend and heat up the water. Stir until the sugar and salt in the blend are dissolved. Cool completely.
Add turkey breast to the cooled water and cover. Refrigerate at least 12 hours but no longer than 24 hours or the turkey will be too salty.
Heat oven to 325 degrees, or prepare a grill.
Remove seasoned turkey from brine, rinse thoroughly under cool running water and pat dry.
You can simply rub the breast with olive oil and add fresh herbs, or make your own honey mustard mixture to rub the meat with:

Honey Mustard Rub

1 Tbsp. Dijon mustard
2 Tbsp. honey
2 Tbsp. olive oil
1 Tbsp. soy sauce
1/4 tsp. black pepper

Mix well together and rub the turkey breast on all sides.
Grill over charcoal or gas, or place in a roasting pan and cover with aluminum foil.
Roast for 45 minutes, remove the foil and baste the turkey breast with the pan juices. Continue roasting until golden brown (about 20 minutes) and baste again.
Remove from the oven, cover loosely with aluminum foil and let rest for 15 minutes. Cut thin slices crosswise, against the grain.
Serve warm, with your favorite side dishes.