Ingredients for Pastrami-Style Grilled Turkey Breast

• 3 tablespoons coriander seeds

• 2 tablespoons black peppercorns

• 1 tablespoon fennel seeds

• 1 tablespoon Sichuan peppercorns

• 1 (6–8-pound) skin-on, bone-in turkey breast, patted dry

• 1 tablespoon vegetable oil

• 2 tablespoons kosher salt

• A spice mill or a mortar and pestle

• a chimney starter and smoking chips (optional)

Coarsely grind coriander seeds, black peppercorns, fennel seeds, and Sichuan peppercorns in spice mill or with mortar and pestle. Place turkey on a large rimmed baking sheet and rub all over with oil and sprinkle cavity and all over outside with salt, then do the same with spice mixture. Let sit at room temperature at least 1 hour, or cover and chill up to 12 hours.

If chilled, let sit at room temperature 1 hour before grilling.

If using a charcoal grill, fill a chimney with charcoal and light. Once coals are covered with ash, spread half on each side of grill, leaving centre empty. Set top grate on grill. If using smoking chips, scatter a handful evenly over coals. Place turkey on centre of grate (do not allow any part of turkey to extend over coals). Cover grill. Insert an instant-read thermometer into hole in hood. Cook turkey, scattering a handful of chips evenly over coals every 20 minutes and rotating turkey every 30 minutes for even browning (lift grate with turkey on it and rotate 82°C each time), until an instant-read thermometer inserted into the thickest part of breast without touching bone registers 66°C, 75–90 minutes. Maintain grill temperature as close as possible to 177°C throughout process, opening vents to increase temperature and closing vents to reduce it and adding more charcoal as needed. Transfer turkey to a cutting board and let rest at least 30 minutes before carving.

If using oven, preheat to 218°C. Place turkey on a large rimmed baking sheet. Roast, rotating baking sheet once, until skin is golden brown and most of fat in skin has rendered, 35–45 minutes. Reduce oven temperature to 121°C and continue to roast turkey until an instant-read thermometer inserted into the thickest part of breast without touching bone registers 66°C, about 45–60 minutes longer. Transfer turkey to a cutting board and let rest at least 30 minutes before carving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.