Turkey Pastrami
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!
Servings: 6 servings
Ingredients
TURKEY
- 2 Turkey Breasts plus the Turkey tenderloins
BRINE
- 1 gallon water divided in half
- ⅔ 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
Instructions
- 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.
- Once the mixture has cooled, add the turkey. Let it brine overnight.
- 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.
- 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.