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Turkey pastrami

Turkey Pastrami

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


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!




2 Turkey Breasts, plus the Turkey tenderloins


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


  • 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 chile flakes


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, you 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 25o degrees and smoked 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 before the breast is ready.

Remove the turkey from the smoker and tent under foil until ready to slice. Slice as thinly as possibly against the grain and prepare to be amazed at the awesome flavor of this Turkey Pastrami!


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

Keywords: Turkey Pastrami, turkey pastrami recipe, turkey Reuben, best turkey melt, homemade pastrami recipe