I can’t believe in all my years of grilling and smoking that it’s taken me this long to make turkey pastrami! My turkey pastrami journey began when I first made duck pastrami in an attempt to figure out what to do with all this duck my husband, who is an avid duck hunter, brings home during duck season. 

And just like that, when I thought duck season was finally over and I might have a reprieve from what I call “bird brain” AKA, my husband’s obsession with duck hunting where he thinks about nothing but birds ALL THE TIME, turkey season starts. And hence I discovered Turkey Pastrami and this delicious Turkey Pastrami recipe!

And so the cycle begins again. When you are married to a hunter, it seems there is always a season for something! And that’s how I ended up with the idea to make (wild) turkey pastrami.

Every year my boys bring home a wild Osceola turkey and I make Turkey Pastrami from the Breast and Turkey Pot Pie from the Turkey legs and thighs.

Why This Turkey Pastrami Recipe Will Change Your Life

There are a myriad of things you can make with Turkey. All the duck hunters look to Steven Rinella of the “Meat Eater” fame for recipes and they all think “turkey Schnitzel” and the likes. But then you have the breast for dinner and that’s it. All the time and energy invested into harvesting that turkey and then it’s gone in a night.

When you make pastrami, you get more for your money. Essentially, this Turkey Pastrami is the homemade charcuterie that can be the star of your charcuterie board or lasts into the most epic sandwich eating experience for days. From an economical perspective, Turkey Pastrami is my go-to for Turkey Breast because it lasts longer than a stand alone turkey breast dinner.

Turkey pastrami is SOO GOOD on its own but then when you make a Reuben out of it and smother and cover it in Swiss cheese, sauerkraut and Russian dressing, you again ask yourself, pastrami, where have you been all my life?

An added benefit of this turkey pastrami recipe is that it is Nitrate Free. In the modern era of refrigeration, Nitrates have no place in our society when they have been shown to cause cancer. You can feel good about this recipe in that it is NITRATE and junk free. There is plenty of salt used in this recipe and trust me, no one is missing the nitrates!

The seasoning for the brine makes it a fragrant perfume bath for the turkey.

Ingredients for Making this Easy Turkey Pastrami Recipe

Making turkey pastrami is super easy, you just need to plan. First, you will make a brine which essentially cures the turkey in a bath of fragrant spices overnight.

Next, make a fragrant rub and apply it to the turkey.

Lastly, and the most fun part is smoking the turkey! You’ll smoke this turkey for up to two hours, pulling it when the thickest part hits 160 degrees. I smoked this on my Green Mountain Grill Pellet Smoker, essentially pushing the easy button, but you can smoke on any kind of grill, including a gas grill with the addition of some wood chips.

DIRECTIONS:

1. Combine the brine ingredients and bring to simmer just long enough to help the ingredients dissolve. After the ingredients have dissolved, turn the pot off and add the remaining water. Add a few ice cubes to help it cool down.
2. Once the mixture has cooled, add the turkey. Let it brine overnight.
3. The next day, smoke the turkey. It won’t take longer than two hours. But first you need to make your rub. Combine all the rub ingredients and apply it to all sides of the meat. Set your smoker for 250 degrees and smoke the turkey until it reaches 160 degrees in the breast. The tenderloins will cook faster since they are smaller, and therefore you should watch them and pull them once they have hit 160 internal, which will be before the breast is ready.
4. Remove the turkey from the smoker and tent under foil until ready to slice. Slice as thinly as possible against the grain and prepare to be amazed at the awesome flavor of this turkey pastrami!

Wild Osceola turkey breast is smaller than store bought turkey breast but equally delicious! This is true FREE RANGE turkey!

Tools for Making Turkey Pastrami

1. Coffee grinder or food processor for grinding your spices
2. Wood Chips (for your smoker) unless you are using a pellet smoker: I am loving these bourbon barrel wood chunks lately!
3. Meat Thermometer: Check out my GRILLING TOOLS page for all of my recommended tools for serious grillers including my favorite way to start your grill or smoker!
4. You will need a VERY sharp knife to get a good thin slice on this pastrami. I’m a fan of Dalstrong Knives (shown in pic below).

What to make with Turkey Pastrami

Turkey Pastrami is amazing for NY Deli Style sandwiches Or dressing up a charcuterie board. The Reuben or a turkey melt is such a great weekday sandwich to make, especially for those of us who work from home and can make a quick midday turkey pastrami melt. I’m not even a sandwich person as I try not to eat too much bread, but I have to admit that I can’t stop thinking about Reubens lately.

I make mine with Ezekiel Bread which is organic and highly nutritious sprouted grains so you don’t have to feel guilt about that delicious Reuben you made with your very own homemade Turkey Pastrami.

Turkey pastrami is also great for snacking on or adding to a charcuterie board. Trust me when I tell you that this recipe will go into rotation on the regular. This is the perfect recipe to make with turkey breasts from the grocery store and it will get you through the week for turkey melts, Reubens or whatever makes you happy. This turkey pastrami makes me happy and it will make you happy too! Enjoy!

Turkey Pastrami is excellent on sandwiches and charcuterie boards.

Turkey Pastrami FAQ

1. What is turkey pastrami? Turkey pastrami is a type of cured meat that is made from turkey breast. It is seasoned with a blend of spices and then smoked or roasted to give it a rich, savory flavor. Turkey pastrami is a great alternative to Beef Pastrami for those looking to try something different or for those who don’t eat red meat.
2. How is turkey pastrami made? Turkey pastrami is made by first brining turkey breast in a mixture of water, salt, and seasonings for several hours. The turkey breast is then coated with a spice rub made from a blend of herbs and spices, such as coriander, paprika, and garlic. After seasoning, the turkey breast is smoked or roasted until it is fully cooked.
3. Is turkey pastrami healthy? Turkey pastrami, when made with this recipe that is NITRATE FREE and from a wild turkey is indeed a healthy option. When making your own turkey pastrami, make sure to buy antibiotic free pastured turkey that is fed a non-GMO diet.
4. How can I use turkey pastrami? Turkey pastrami can be used in a variety of ways. It can be sliced thinly and served on sandwiches or wraps, or chopped and added to salads or pasta dishes. It can also be used as a substitute for bacon or ham in breakfast dishes, such as omelets and breakfast sandwiches.
5. How long does turkey pastrami last? Turkey pastrami can last for up to two weeks in the refrigerator when stored properly in an airtight container or wrapped tightly in plastic wrap. It can also be frozen for up to three months for longer-term storage. When thawed, turkey pastrami should be consumed within three days

NOTE: This turkey pastrami does not use Prague powder, AKA nitrates, for the brine. Instead, I use pink Himalayan salt. In my opinion, the salt does the job just fine and we live in the age of modern refrigeration. Adding Prague powder is not needed. I’m not a fan of preservatives, and by skipping that you keep this Paleo, #whole30 approved and JUNK FREE!

Turkey Pastrami

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• Author: Robyn
• Total Time: Overnight brine plus 2 hours on the smoker
• Yield: 6 servings 1x

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Description

This turkey pastrami recipe is going to change the way you think about turkey sandwiches forever! Make your own turkey pastrami with no nitrates or preservatives and enjoy this fragrant brined and smoked turkey in sandwiches and charcuterie boards all week!

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Ingredients

Scale 1x2x3x

TURKEY

• 2 Turkey Breasts, plus the Turkey tenderloins

BRINE 

• 1 gallon water, divided in half
• 2/3 cup brown sugar
• 6 tbsp. pink Himalayan salt (as an alternate to curing salt or Prague powder)
• 2 tbsp. coriander seed
• 2 tbsp. yellow mustard seed
• 2 tbsp. black peppercorns
• 2 tsp. fennel seeds
• 1 tsp. cinnamon OR one cinnamon stick
• 1 tbsp. red chili flakes
• 2 tsp. whole cloves
• 6 bay leaves

TURKEY PASTRAMI RUB

• 3 tbsp. brown sugar
• 3 tbsp. kosher salt
• 3 tbsp. black pepper
• 2 tsp. garlic powder
• 2 tbsp. ground coriander
• 2 tsp. ground rosemary
• 2 tsp. red chili flakes

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Instructions

1. Combine the brine ingredients and bring to simmer just long enough to help the ingredients dissolve. After the ingredients have dissolved, turn the pot off and add the remaining water. Add a few ice cubes to help it cool down.
2. Once the mixture has cooled, add the turkey. Let it brine overnight.
3. The next day, smoke the turkey. It won't take longer than two hours. But first you need to make your rub. Combine all the rub ingredients and apply it to all sides of the meat. Set your smoker for 250 degrees and smoke the turkey until it reaches 160 degrees in the breast. The tenderloins will cook faster since they are smaller, and therefore you should watch them and pull them once they have hit 160 internal, which will be before the breast is ready.
4. Remove the turkey from the smoker and tent under foil until ready to slice. Slice as thinly as possible against the grain and prepare to be amazed at the awesome flavor of this turkey pastrami!

Notes

This recipe was adapted from a Garden and Gun recipe and includes no nitrates or curing salt and easy to find ingredients.

• Prep Time: 24 hours
• Cook Time: 2 hours
• Category: Turkey, Smoked Turkey, Pastrami, BBQ, Sandwiches, Deli Meat
• Method: Brine, Smoke
• Cuisine: American