How To Make Turkey Pastrami

How To Make Turkey Pastrami

Turkey Pastrami recipe. Usually made from beef, this recipe for turkey pastrami is a leaner alternative to the famous deli meat. First marinated and then smoked, this pastrami will taste as authentic as what you would find in downtown New York.

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Step 1:

You will need:

• 2 turkey breasts , with skin on
• for the brine:
• 100 g brown sugar
• 100 g coarse salt
• 1 Tbsp black peppercorns
• 1 tsp mustard seeds
• 4 garlic cloves
• 2 bay leaves
• 1 Tbsp juniper berries , crushed
• 1 ½ ltr water
• for the dry rub:
• 1 Tbsp ground coriander
• 1 Tbsp paprika
• 1 Tbsp granulated garlic
• 1 Tbsp onion powder
• 2 Tbsp dried thyme
• 1 smoker
• some paper towel
• 1 saucepan
• 1 spoon
• 1 plastic container
• 1 pair of tongs
• 1 tray

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Step 2:

Prepare the brine

Place the brown sugar into a saucepan. Add the salt, peppercorns, mustard seeds, garlic cloves, juniper berries, bay leaves and the water. Bring it to a brisk boil. Remove it from the heat and let it cool completely.

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Step 3:

Marinate the breasts

Place breasts into container. Cover them with the brine. Make sure they are totally submerged in the marinade. Seal it well and store in the fridge for a minimum of 48 hours.

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Step 4:

Make the dry rub

Into the bowl of paprika pour the ground coriander, granulated garlic, onion powder and thyme. Mix them together with a spoon and set aside.

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Step 5:

Dry the breasts

Remove the breasts from the marinade with your tongs. Allow the excess liquid to drain off. Place them onto a tray and thoroughly dry them with the paper towel. Sprinkle the dry rub on both sides, making sure they are completely coated in the spices.

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Step 6:

Prepare the smoker

Put the smoker over a heat source to warm.

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Step 7:

Smoke the turkey breasts

Place turkey breasts, skin-side down into the smoker. Close the lid. Make sure that your smoker is actually smoking. Smoke the breasts for approximately 2.5 hours. Check them for readiness by inserting a knife into the thickest part of the breasts. The juice should be clear when they are done.

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Step 8:

Test and cool

Insert a knife into the thickest part of the breasts, to check that they are done. The meat should be opaque and the juice clear. Remove the smoker from the heat. Allow the breasts to cool down completely.

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Step 9:

Serve

It can be served hot and cold. Slice the pastrami thinly, against the grain. Use it in sandwiches, with some rye bread and hot mustard. It will keep up to a week and will improve in flavour over a few days.