Turkey pastrami on pumpernickel Recipe | Food Network UK

Ingredients

• For the brine
• 750ml water
• 50g dark brown sugar
• 50g salt
• 25g juniper berries, crushed
• 15g freshly ground black peppercorns
• 8 cloves garlic, smashed
• Pinch red chilli flakes
• 1 (2.3kg ) fresh bone-in turkey breast
• For the rub
• 50g juniper berries
• 20g black peppercorns
• 1 tsp red chilli flakes
• 100g hickory chips, for smoking
• For the sandwich
• 8 pieces pumpernickel or dark rye bread
• 2 tbsp mayonnaise
• 1/2 red onion, sliced very thin
• 2 tomatoes, ends trimmed, sliced in 8 (0.5cm) slices
• 4 cos lettuce leaves, trimmed
• 2 tbsp stone-ground mustard