I was so excited to make turkey pastrami that it took me this long, even with all of my years of grilling and smoking! My journey with turkey pastrami started when I made duck pastrami, trying to figure out what to do with all of the duck my husband, an avid duck hunter, brought home during duck season!
And just when I thought duck hunting was finally over and I might be free of my husband’s “bird brain,” which is his obsession with duck hunting and his constant thoughts of birds, turkey season begins. And hence I discovered Turkey Pastrami and this delicious Turkey Pastrami recipe!.
And so the cycle begins again. There seems to be a season for everything when you marry a hunter, which is how I came up with the idea to make (wild) turkey pastrami.
Are you looking for a unique and flavorful way to enjoy turkey? Look no further than turkey pastrami a smoked and seasoned turkey breast that packs a punch of savory goodness. This delicious deli-style meat is perfect for sandwiches charcuterie boards, and more.
What is Turkey Pastrami?
Turkey pastrami is a cured and smoked turkey breast that is seasoned with a blend of traditional pastrami spices, including coriander, black pepper, garlic, and paprika. The smoking process gives the pastrami a rich, smoky flavor and a slightly chewy texture.
Why Choose Turkey Pastrami?
There are many reasons to choose turkey pastrami over traditional beef pastrami:
- Healthier: Turkey pastrami is lower in fat and calories than beef pastrami, making it a healthier choice.
- More Affordable: Turkey breast is typically more affordable than beef brisket, the cut of meat used for traditional pastrami.
- Faster to Make: Turkey pastrami can be made in a fraction of the time it takes to make beef pastrami.
- Delicious Flavor: Turkey pastrami has a unique and delicious flavor that is sure to please even the pickiest eaters.
How to Make Turkey Pastrami
Making your own turkey pastrami is easier than you might think. Here’s a step-by-step guide:
Ingredients:
- 2-3 lb. boneless turkey breast
- Homemade pastrami rub (recipe below)
- Olive oil or mayo (binder)
- Chicken broth
- Melted butter
For the Turkey Pastrami Brine:
- Water
- Kosher sea salt
- Brown sugar
- Bay leaves
- Juniper berries
- Garlic cloves (do not sub with garlic powder)
- Black peppercorns
- Dried thyme
- Pre-made pastrami dry rub
Instructions:
1. Brine the Turkey:
- In a large pot, combine water, salt, sugar, spices, and pre-made pastrami dry rub. Bring to a boil, then remove from heat and let cool.
- Add the turkey breast to the brine and refrigerate for at least 4 hours, or overnight.
2. Smoke the Turkey:
- Preheat your smoker to 225°F.
- Remove the turkey from the brine and pat it dry.
- Coat the turkey with a thin layer of olive oil or mayo and then sprinkle with the homemade pastrami rub.
- Place the turkey on the smoker and cook for 1 hour.
- Spray the turkey with chicken broth every 30-40 minutes.
- Continue smoking until the internal temperature reaches 145-150°F.
- Increase the smoker temperature to 425°F and cook until the internal temperature reaches 165°F.
- Baste the turkey with melted butter during the last few minutes of cooking.
- Remove the turkey from the smoker and let it rest for 15 minutes before slicing.
3. Slice and Serve:
- Use a sharp knife to slice the turkey pastrami thinly against the grain.
- Serve on sandwiches, charcuterie boards, or with your favorite sides.
Turkey Pastrami Recipe FAQ:
What is the best way to slice turkey pastrami?
Use a sharp knife to slice the turkey pastrami thinly against the grain. This will help to ensure that the slices are tender and easy to chew.
How long does turkey pastrami last?
Turkey pastrami can be stored in the refrigerator for up to 5 days. For longer storage, you can freeze it for up to 3 months.
What are some ways to serve turkey pastrami?
Turkey pastrami is delicious on sandwiches, charcuterie boards, salads, and more. You can also use it to make a delicious Reuben sandwich with Swiss cheese, sauerkraut, and Russian dressing.
Turkey pastrami is a delicious and versatile deli meat that is perfect for a variety of dishes. It’s easy to make, affordable, and healthier than traditional beef pastrami. So why not give it a try? You won’t be disappointed!
Additional Resources:
- Homemade Pastrami Rub Recipe: https://www.bonappeteach.com/homemade-pastrami-rub-recipe/
- Turkey Pastrami Recipe with Video: https://www.youtube.com/watch?v=4567890123
Disclaimer:
This information is for educational purposes only and should not be construed as medical advice. Please consult with a healthcare professional before making any changes to your diet or lifestyle.
Why This Turkey Pastrami Recipe Will Change Your Life
There are a myriad of things you can make with Turkey. When it comes to recipes, all duck hunters turn to Steven Rinella of “Meat Eater” fame, and they all think of dishes like “turkey Schnitzel.” But then you have the breast for dinner and thats it. All the time and energy invested into harvesting that turkey and then its gone in a night.
When you make pastrami, you get more for your money. Basically, this turkey pastrami is the homemade charcuterie that can make a statement on your charcuterie board or provide for a day-long feast of sandwiches. Since turkey pastrami lasts longer than a turkey breast dinner on its own, it’s my preferred option when it comes to cost.
An added benefit of this turkey pastrami recipe is that it is Nitrate Free. Given that nitrates have been linked to cancer, they have no place in our society in this day and age of refrigeration. You can feel good about this recipe in that it is NITRATE and junk free. There is plenty of salt used in this recipe and trust me, no one is missing the nitrates!.
How to Make this Easy Homemade Turkey Pastrami
Making turkey pastrami is super easy, you just need to plan. First, you will make a brine which essentially cures the turkey in a bath of fragrant spices overnight.
Next, make a fragrant rub and apply it to the turkey.
The most enjoyable part is smoking the turkey, which takes up to two hours to smoke and should be pulled when the thickest part reaches 160 degrees. I used my Green Mountain Grill Pellet Smoker to smoke this, essentially using the “easy” button, but you can smoke anything on a grill, even a gas grill if you add wood chips to it.
- Mix the ingredients for the brine and simmer for a brief period of time to allow the ingredients to dissolve. When the mixture has dissolved, remove the pot from the heat and pour in the remaining water. Add a few ice cubes to help it cool down.
- Once the mixture has cooled, add the turkey. Let it brine overnight.
- The next day, smoke the turkey. It won’t take longer than two hours. But first you need to make your rub. Mix all the rub ingredients together and coat the meat on all sides. Turkey should be smoked until the breast temperature reaches 160 degrees when the smoker is set to 250 degrees. Because they are smaller, the tenderloins will cook more quickly. As a result, you should watch them closely and pull them when the internal temperature reaches 160 degrees, which will be before the breast is done.
- When the turkey is ready to be sliced, remove it from the smoker and cover it with foil. Cut the turkey pastrami thinly, against the grain, and get ready to be blown away by its incredible flavor!
