Turkey Pastrami Recipe

Looking for a new twist on classic deli meat? Look no further than smoked turkey pastrami! This savory and delicious turkey is expertly smoked to perfection and seasoned with the traditional spices of pastrami for a bold and flavorful taste.

Course Grilling, Main Course

Cuisine American

Keyword Turkey Pastrami Recipe

Prep Time 1 15

Cook Time 2 30

Resting Time 1 12

Servings

Calories 197kcal

Author Bon Appeteach

Equipment

Thermometer

Ingredients

1 2-3 lb Boneless Turkey Breast
6 tbsp. Homemade Pastrami Rub
4 tbsp. Mayo sub with 2 tbsp. olive oil
1/2 cup Chicken Stock
3 tbsp. Melted Butter

Turkey Pastrami Brine

12 cups Water divided
1/2 cup Brown Sugar
1/4 cup Kosher Salt
3 Bay Leaves
3 cloves Garlic Smashed or Sliced
2 tbsp. Juniper Berries
1 tbsp. Black Peppercorns
1 tbsp. Dried Thyme
1 tbsp. Homemade Pastrami Rub

Instructions

Turkey Pastrami Brine Recipe

In a large pot, add 6 cups of water and bring to a boil. Add in the sugar, salt, garlic and all the spices. Stir to dissolve then remove from the heat to cool to room temperature, about an hour.
Pour the cooled brine to a large container or large plastic bag. Add 6 additional cups of cold water.
Place the turkey breast into the brine to fully submerge. Place the brine into the fridge for at least 4 hours or overnight.

Smoked Turkey Pastrami

Preheat the smoker to 225 F. and set it for indirect heat
Prepare the homemade pastrami rub and set aside.
Remove the turkey breast from the brine and pat it dry with paper towels. Discard the brine mixture.
Lightly coat the turkey breast on all sides in a light coating of mayo. Then coat in a even layer of the pastrami rub as well.
Butterfly the turkey breast by tucking the tapered end or tail end under the thickest part of the breast to create a rolled shape. This encourages even cooking.
Use butchers twine to keep the tail in place and knot the twin under the turkey, seam side down.
Place the turkey breast onto the grill grates and smoke for an hour.
After an hour, lightly spray the outside of the skin with chicken stock to encourage the bark to form and for the turkey to take on more smoke flavor.
Continue to smoke and spray the turkey every 30-40 minutes until the internal temperature reaches about 145-150 F. then increase the grill temperature to 425 F.
Smoke the turkey until golden brown on the outside and the final internal temperature reaches 165 F. in thickest part of the breast meat. Baste with some melted butter.
Remove the turkey breast from the grill and place skin side up on a cutting board to rest 10-15 minutes before slicing if serving hot. Slice pieces against the grain in 1/4 inch thick portions and serve

Serving Cold

Cool the entire turkey breast overnight to completely chill the meat to slice thin.
Use a sharp knife to thinly slice and shave pieces of turkey into thin slices like you would get at a deli. Slice against the grain for best results.
Make a turkey Rueben or cold turkey sandwich and enjoy!

Notes

If using the turkey pastrami as a deli meat, slice small portions from the turkey breast at a time to keep the meat fresh and to prevent it from drying out.

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