Turkey Pastrami Recipe
Looking for a lighter alternative to classic pastrami? Try homemade turkey pastrami! Tender turkey breasts are brined and smoked low and slow to perfection, resulting in juicy, flavorful meat every time. This recipe is my go-to for creating delicious sandwiches, salads, or even incorporating into pizzas.
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.