SMOKED TURKEY LONDON BROIL:TURKEY PASTRAMI!
My Bradley Hard at Work,
As another one of the new Bloggers for Bradley, I am very excited to be joining some really talented cooks and writers in exploring all of the wonderful things that can be done with Bradley Smokers.
It is very motivating to be part of helping people to get the most out of these wonderful smokers. I am not going to sugar coat it:I am a novice smoker!
Some Bad Past Experiences Led me to a Bradley Smoker
Oh, I have used my big Weber Kettle from time to time with a tray of wood chips for a so-so smoking experience. Quite a long time ago, I purchased a very inadequate, poorly constructed smoker which got very limited use.So my experiences with my Bradley will be like many readers’: a new direction and an adventure!
We have access to good, drug free, pasture raised poultry here in Philadelphia through many local producers and farmers markets.
Quite some time ago, one of those producers introduced me to Turkey London Broil.The cut is really one whole side of the bird, from breast to thigh. Very versatile, it responds wonderfully to marinades, and is usually large enough to feed a crowd!
A New Cut: Turkey London Broil
I came across a recipe for “turkey pastrami” in one of my grilling cook books at the time there was a temporary thaw in our brutal Winter. The snow melted enough so that I could get to my outside cooking area!
Finally, I purchased the turkey and set out on the maiden voyage of my new Bradley.
As you will see, (I hope) the final product was awesome! For this recipe, it really is all about the marinade and the smoker! Both did an extraordinary job.
Please do try this easy and delicious recipe with your Bradley.
Smoked Turkey Pastrami
1 three to four pound Turkey London Broil
4 teaspoons cracked Peppercorns (I used a mix of black and white peppercorns)
2 tablespoons Coriander
4 teaspoons brown sugar
6 garlic cloves, minced
8 teaspoons of sea salt
4 teaspoons of sweet paprika (Hungarian Paprika works very well)
3 teaspoons of mustard seeds
2 teaspoons of ground ginger
Keep in the refrigerator for 24 hours.
– Mix and pound all of the spices together – I used a large, stone mortar and pestle.
– Rub the spice mixture all over both sides of the turkey London broil.
– Place the turkey in a glass casserole or large plate, cover with plastic wrap and refrigerate overnight
Only Smoke it the Next Day
The next day, remove the turkey from the refrigerator, uncover it and let it stand for 2 hours
– Rub the smoker rack with oil – I used canola
– Preheat the smoker to 210 degrees F (I used apple wood pellets for this recipe)
– Place the turkey on the oiled rack and smoke it for three hours for a 3 pound turkey London broil, or until an instant thermometer reads 140 F.
– Remove the turkey from the smoker and let it rest for about 20 minutes.
– For an authentic, “pastrami” appearance, slice very thinly in long pieces.
This makes a delicious sandwich on rye bread, with a bit of butter and some good mustard, and perhaps some coleslaw. Enjoy!