Pastrami Turkey Breast For The Best Thanksgiving Leftovers Sandwiches Recipes

Steps:

• In a medium saucepan, combine water, sugar and spices. Heat until sugar and salt are dissolved. Cool. When cool, place turkey breast and brine in a 1 gallon resealable bag. Double the bag and place in shallow pan in refrigerator for 2 to 3 days. (Just in case of leaking, check occasionally.)
• After desired brine time, remove breast from brine and rinse well. Dry breast well and prepare rub.
• Pulse all in a spice grinder or food processor
• Apply rub to breast, cover tightly and refrigerate for 24 hours
• Take a large sheet of heavy duty aluminum foil (about 2 feet long) fold in half, fold in half again and fold the edges up on 1 half, think of creating a small pizza box.
• Soak the chips submerged in water for 15 minutes, while chips are soaking, raise oven rack to position 4-inches below broiler. Preheat broiler on high. Drain chips, place in bottom, folded section of foil, bending the top back out of the way. Broil for 5 minutes, stir chips, broil 2 more minutes, remove and immediately and carefully, fold "top" over bottom and crimp closed. Place in oven and poke a several holes in top with knife to release smoke.
• Remove turkey from refrigeration. Preheat oven to 250 degrees F. Roast in oven, breast side down for 1 hour, increase heat to 325 degrees F if convection, 350 degrees F if standard oven. Carefully turn over and continue to roast until internal temperature reaches 160 degrees F on an instant-read thermometer.
• Cover loosely, cool and thinly slice.

Steps:

• Pat turkey dry (if there is skin you can leave it on. If not, you won't miss it) and place in a medium bowl. Mix together pepper, salt, brown sugar, garlic powder, and paprika in a small bowl, then sprinkle all over turkey (use all of it!). Cover and chill 8-12 hours.
• Preheat oven to 300°. Remove turkey from bowl and discard any liquid but keep all of the spice rub in place. Heat oil in a large ovenproof nonstick or cast-iron skillet over medium-high. Cook turkey, turning every minute or so, until browned on all sides and very fragrant, 6-8 minutes total.
• Transfer skillet to oven. Roast turkey, turning halfway through, until an instant-read thermometer inserted into the thickest part registers 155°, 60-90 minutes, depending on size. Transfer turkey to a wire rack. If you plan to serve it the same day it's baked, let cool at least 30 minutes, then slice very thinly (think deli meat) on a cutting board.
• To serve, spread cut sides of buns with mayonnaise and build sandwiches with buns, turkey, cranberry sauce, lettuce, and pickled red onion. Do ahead: Turkey can be roasted 4 days ahead. Let cool completely, then wrap tightly and chill. Slice just before using. Don't try to reheat it as it will just dry out.