Looking to switch up your deli meat routine? Try smoked turkey pastrami! This flavorful turkey is expertly smoked and seasoned with traditional pastrami spices, giving it a bold taste that combines smokiness with savory flavors. Turkey pastrami is a healthier choice too, with less fat and calories compared to traditional pastrami.
The seasoning blend includes juniper berries, coriander seeds, mustard seeds, and black pepper, creating a uniquely bold flavor. When paired with smoked turkey, it delivers a deliciously packed punch of taste.
Turkey pastrami is perfect for sandwiches. Try it in a turkey Reuben with rye bread, Swiss cheese, Russian dressing, and sauerkraut. Another favorite is serving it cold on a pumpernickel bagel with mayo, spicy mustard, tomato, lettuce, and pickled red onions.
For sides, pair it with dill pickle coleslaw, classic potato salad, potato chips, or a pickle spear! Store your homemade turkey pastrami in the fridge in an airtight container for up to a week. Enjoy this versatile and tasty twist on classic deli meat!
Turkey Pastrami Recipe
Ingredients
- 2 1/4 pounds Skinless boneless turkey breasts
Brine:
- 1/3 cup Brown sugar
- 3 tbsp Pickling spice*
- 1 tbsp Curing salt
- 1/2 cup Pickling salt
- 1/2 tsp Cinnamon
- 1/8 tsp Nutmeg
- 8 cups filtered Water
Instructions
- In a large stockpot, combine all brine ingredients. Heat over medium until the sugar dissolves completely.
- Remove the brine from heat and let it cool to room temperature. Transfer to the fridge and chill overnight.
- Place turkey breasts in a non-reactive bowl or container. Pour cooled brine over the turkey, ensuring it’s fully submerged. Place a plate on top to keep the turkey submerged. Cover with plastic wrap and refrigerate for at least 1 hour, or up to 5 days.
- Rinse turkey breasts thoroughly and transfer them to a large pot. Cover with fresh water and bring to a boil. Remove from heat and let turkey sit in the water for 20 minutes.
- Prepare your smoker and hardwood chips, setting the smoker to 275°F (135°C).
- Place turkey breasts on the smoker away from direct heat. Smoke for 2 to 2 1/2 hours, or until internal temperature reaches 170°F (77°C).
- Allow turkey to cool completely before slicing.
Notes
- To Store: Keep homemade turkey pastrami in an airtight container in the refrigerator for up to 1 week.
- To Freeze: Wrap pastrami tightly in plastic or foil, place in a freezer-safe container, and freeze for up to 3 months.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 117Â kcal |
| Carbohydrates | 6g |
| Protein | 17g |
| Fat | 4g |
| Sugar | 3g |
| Calcium | 32mg |
| Iron | 2mg |
| Potassium | 230mg |
How Long Does it Take to Make Turkey Pastrami?
Making turkey pastrami involves several steps over a few days. You’ll need to brine the turkey breasts overnight and then smoke them for about 2 to 2 1/2 hours. Including brining and cooling time, plan for about 1-2 days to complete the recipe.
Can I Adjust the Level of Spices in the Brine?
Yes, you can adjust the flavour of your turkey pastrami by tweaking the number of spices in the brine. If you prefer a stronger or milder taste, you can modify the spices according to your preference before adding the turkey.