Because we have been eating to much red meat I decided to try to make turkey pastrami. Found that I like it better that the pastrami made with beef. I brined the turkey breast for 5 days just as I would a beef pastrami for 10 days. I did add extra garlic and found I really like the garlic flavor. So there is a healthy option if someone needs to watch their cholestral. Brine I drained the turkey breast and dried it and rubbed it with EVOO and applied pastrami rub. Ready to go in the smoker. I did put a pan of water into the smoker and smoked at 250 degrees for 2 hours.