Recipe(tried): Turkey Pastrami

This recipe is from HOBBS:

TURKEY PASTRAMI

It calls for one 2 1/2 lb. turkey breast; I found I had to buy the whole breast which comes to 5 lbs, and this recipe is for the whole 5 lb breast. I almost doubled the ingredients. Debone the turkey breast leaving the skin on, cut it in half.

BRINE:
1 1/2 quarts of water
3/4 cup packed brown sugar
3/4 cup kosher salt

DRY SPICE MIX:
1 1/2 Tbsp whole black peppercorns
4 tsp dried thyme leaves
5 bay leaves
2 tsp whole cloves
9 cloves garlic, roughly chopped
2 tsp dried juniper berries (I found these in a special Gourmet Shop)

DRY RUB:
2/3 cup (or more) dried juniper berries
1/3 cup (or more) coarsely ground pepper (or use peppercorns and smash them)
(I used a strong baggie and put the berries and peppercorns in it and hit it with a rubber hammer; or you can use a meat tenderizer pounder, or your rolling pin, etc). (Or the heel of your shoe! :-)))

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 the turkey breasts until completely covered. Refrigerate, covered, for 3 to 4 days.

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 onto the skin side of breasts (this is messy). Press remaining mixture onto other sides. Place breasts skin side down on a rack which is placed in a cookie sheet to catch drips.

Bake for 1 1/2 to 2 hours. Cool and wrap tightly in plastic. Refrigerate. It will only improve in flavor if aged for up to 1 week.