Serves: 4 sandwiches [at the very least!]

[Must start 5 to 7 days in advance!]

3 cups water
1/4 cup dark brown sugar
1/4 cup kosher salt
1/4 cup juniper berries, crushed
1/4 cup freshly cracked black peppercorns
8 cloves garlic, smashed
Pinch red pepper flakes
1 (5-pound) fresh bone-in turkey breast

For the rub:
1/2 cup juniper berries
1/4 cup black peppercorns
1/4 cup dark brown sugar
1 teaspoon red pepper flakes
1 cup hickory chips

For the sandwich:
8 pieces pumpernickel or dark rye bread
2 tablespoons mayonnaise
1/2 red onion, sliced very thin
2 tomatoes, ends trimmed, sliced in
8 (1/4-inch) slices
4 romaine lettuce leaves, trimmed
2 tablespoons stone-ground mustard

For the brine: In a medium saucepan, bring to a boil all ingredients except
the turkey. Simmer until sugar and salt are dissolved. Let cool completely. Double a one gallon re-sealable bag and fill with brine. Add turkey, seal
bags and place in a shallow pan in the refrigerator for 5 to 7 days. (Just in
case of leaking, check occasionally.) Remove breast from brine and rinse
and dry well.
For the rub: Pulse all the ingredients in a spice grinder or food processor
until it becomes a coarse paste. Rub mixture all over turkey breast. Wrap tightly in plastic wrap and refrigerate resting in a bowl for 24 hours.
To cook: Soak the chips submerged in water for 15 minutes. Place oven
rack to position 4 inches below broiler. Preheat broiler on high. Drain
chips and place in a 2 pound aluminum loaf pan. Broil the chips for 5
minutes, stir broil another 2 minutes. Remove to lower third of oven.
Preheat oven to 250 degrees F. Place turkey skin side up in a pan fitted
with a roasting rack. Place oven rack used to broil the chips in to the cen-
ter of oven and roast turkey above smoking chips for one hour. Increase
the 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, another 1 hour 20 minutes. Remove turkey
from oven. Cover loosely with foil and cool.
To make the sandwich: Slice pastrami very thin. Toast bread. Spread mayonnaise on 1 piece, layer pastrami, onions, tomato and lettuce on
top. Spread mustard on the other piece of toast. Place on top and cut it
in half diagonally. Repeat with remaining ingredients.

Green Slaw
Recipe courtesy Guy Fieri, June 2008
Food Network: Guy's Big Bite

Serves: 6 servings

For the dressing:
3 tablespoons mayonnaise
3 tablespoons seasoned rice vinegar
1 1/2 tablespoons sweet chili sauce
1 tablespoon apple cider vinegar
1 teaspoon seeded and minced serrano pepper
1 teaspoon freshly ground black pepper

For the slaw:
3 cups napa cabbage, cut in 1/2 vertically, cored,
curly middle discarded, cut horizontally in
1/4-inch thick pieces
1 medium Granny Smith apple, julienned
1 cup peeled and julienned Jicama
2 cups fresh bean sprouts
1 tablespoon minced green onion,
white and light green part only
1/4 cup golden raisins
1 teaspoon salt

To make dressing: In a blender, puree all the ingredients until smooth.
Set aside.
In a large bowl, combine ingredients for slaw. Gently fold in the dressing. Refrigerate 1 hour. Gently toss before serving.