If you share my love of smoked corned beef, also known as pastrami, but don’t have the time to brine and smoke a beef brisket for hours, try making this turkey pastrami instead.
Using a two-step procedure that involves smoking it on your charcoal grill for a few hours after making a basic brine
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 Recipe Works:
I adore turkey pastrami because it combines my favorite things: the robust flavors of pastrami seasoning with the smokiness of traditional smoked turkey.
Smoked turkey is already a popular deli meat that’s beloved for its juicy texture and savory flavor. Because it is less expensive than brisket and has less fat and calories than traditional pastrami, it is also a healthier option.
When added to smoked turkey, the traditional blend of spices known as pastrami seasoning—which includes juniper berries, coriander seeds, mustard seeds, and black pepper—adds a distinctively robust flavor profile that is both flavorful and mouthwatering.
- Large Pot
- Large Container or Large Resealable Plastic Bag
- Wire Rack
- Small Baking Sheet
- Paper Towels
- Spice Mill or Coffee Grinder
- Butcher’s Twine
- Poultry Shears
- Instant-Read Thermometer
- Small Bowl
- Cutting Board
- Sharp Knife (for making thin slices)
- Homemade Pastrami Rub
- 2-3 lb. Boneless Turkey Breast
- Olive Oil or Mayo (binder)
- Chicken Broth
- Melted Butter
Before cooking, the poultry is soaked for several hours in a mixture of water, salt, sugar, and different spices—a process known as “wet brining.” The goal of wet brining is to enhance the flavor, juiciness, and tenderness of the meat.
Traditional beef pastrami is cured in a wet brine mixture over a 5-10 day period. This is a much simpler brine and is done in 4-12 hours before smoking the turkey.
Brine Ingredients:
- 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:
- Six cups of water should be added to a large pot and brought to a boil. After it boils, whisk to dissolve the salt, sugar, and all of the spices. After it has dissolved, take it off the heat and allow it to cool for about an hour, or until room temperature.
- Take the turkey breast out of its packaging and use paper towels to pat it dry. Pour the brine into a sizable container or plastic bag for brining once it has cooled enough.
- Place the turkey breast into the brine after adding an extra six cups of cold water.
- After sealing the bag or container, refrigerate it for at least four hours—ideally, overnight.
How To Smoke Turkey Pastrami:
- Preheat the smoker to 225 degrees F. and set it for indirect grilling. Any kind of electric, charcoal, or gas grill can be used for this. If you don’t have a grill, you can bake this in an oven with a roasting pan that has been prepared. See notes at the bottom of the recipe card.
- After taking the turkey breast out of the brine, dispose of the brine mixture. Using paper towels, pat the turkey dry so that the breast meat has as little moisture as possible.
- Apply a thin layer of mayo or olive oil all over the turkey breast to serve as a binder. Next, evenly coat all sides, top, and bottom with the homemade pastrami rub (see the recipe via the link for more information).
- To promote even smoking, I suggest making a butterflied turkey breast with butcher’s twine, depending on the size of the breast meat. Because the end of the breast meat is thinner, smoking can be done evenly and is frequently done with different cuts of meat. To form a rolled shape, tuck the turkey breast’s tail end under the thickest portion of the breast meat.
- Secure the tail end with butcher’s twine, tying it off at the base of the breast. If desired, place seam-side down on a tiny wire rack for simple transfer on and off the grill.
- After placing the skin-side up turkey breast on the grill grates, smoke it for one hour.
- To help create the bark and get more smoke to stick to the meat, lightly mist the outside of the turkey skin with chicken stock after the first hour.
- Continue smoking and spraying the meat. Once the turkey reaches an internal temperature of 145-150 F. increase heat to 425 F. to aid in encouraging the outer skin to slightly crisp and become a beautiful golden brown. Now, use some melted butter to dab the skin’s exterior until the internal temperature reaches 165 degrees Fahrenheit.
- When serving hot, remove the turkey from the heat and let the skin-side-up breast rest on a cutting board for 15 minutes before slicing it into thick slices. Brush the remaining butter over the top if desired.
- It is actually best to serve cold turkey sandwiches the following day, once the meat has completely cooled in the refrigerator. Here are some suggestions for slicing and serving this deli-style dish.
