My take on the classics - turkey pastrami... This time I paired it with a Chinese-inspired glaze based on one of my favorite citrus fruits - the tangerine. So, ingredients... 1 whole turkey breast, skinless and boneless, about 6-7lb Rub: ¼ cup brown sugar ¼ cup sweet paprika 3 tbsp coarse or sea salt 3 tbsp coarsely ground black pepper 2 tsp onion powder or granulated onion 2 tsp garlic powder or granulated garlic 2 tsp ground celery seeds Injection solution: ½ cup tangerine juice ½ cup cold water 1 tbsp Cointreau liquor Glaze: ½ cup tangerine juice ½ cup low sodium soy sauce 5 tbsp honey 3 tbsp sesame oil 4-5 strips of tangerine zest 3-4 garlic cloves, smashed with a side of the cleaver 3-4 scallions (white parts only), smashed with a side of the cleaver 1 cinnamon stick The meat was cured in the spice rub overnight, in the fridge... then, before cooking, I injected it with the mixture of tangerine juice, water and Cointreau. Glaze - mixed all the ingredients in the bowl, brought to boil and reduced until thick and syrupy. Grilling - indirectly, over medium heat (325-350F), for about 1.5-2 hours, till internal temperature of 165F. During the last 30 minutes of grilling brush the pastrami with the glaze 4-5 times. Let rest, slice ... and enjoy .