Turkey Pastrami Recipe

Turkey Pastrami Recipe is a homemade way to turn boneless turkey breasts into tender, smoky slices with a classic deli-style character. The process starts with a seasoned brine, followed by a short simmer in fresh water and a low, slow smoking session.

The finished turkey is tender and easy to slice once completely cooled. It works especially well for sandwiches, salads, pizzas, wraps, and other meals where you want a homemade alternative to traditional deli meat.

Why Make Turkey Pastrami at Home?

• Homemade Deli Meat: Make flavorful sliced turkey at home instead of relying entirely on packaged deli meat.
• Make-Ahead Friendly: The finished pastrami can be refrigerated for up to a week.
• Freezer Friendly: Extra portions can be frozen for up to three months.
• Versatile: Thin slices can be used in sandwiches, salads, wraps, and pizzas.
• Great for Meal Prep: More than two pounds of turkey creates several servings for different meals.
• Simple Ingredients: The brine uses familiar spices and pantry ingredients to season the turkey.

Understanding the Brine

The brine is one of the most important parts of this recipe because it seasons the turkey before it reaches the smoker.

1. Brown Sugar: Adds a mild sweetness that balances the salty brine.
2. Pickling Spice: Provides the distinctive spice profile associated with pastrami-style preparations.
3. Curing Salt: Helps give the meat its characteristic cured quality.
4. Pickling Salt: Provides the main salty component of the brine.
5. Cinnamon: Adds a subtle warm spice note.
6. Nutmeg: A very small amount rounds out the spice mixture without overpowering it.

Nutrition Facts:

Nutrition	Value
Calories	117 kcal
Carbohydrates	6g
Protein	17g
Fat	4g
Sugar	3g
Calcium	32mg
Iron	2mg
Potassium	230mg

What to Watch for While Smoking Turkey Pastrami

• Keep the Smoker at 275°F: Maintain the smoker temperature at 275°F.
• Use Indirect Heat: Place the turkey away from direct heat as instructed.
• Watch the Internal Temperature: Cooking time can vary, so use the internal temperature as the key indicator.
• Don’t Rush the Cooling: Let the smoked turkey cool completely before attempting to slice it.
• Keep the Smoke Consistent: Use the prepared hardwood chips to maintain a steady smoky environment.

How to Slice Turkey Pastrami

Once the turkey has cooled completely, use a sharp knife to cut it into thin, even slices. Keeping the slices consistent makes the meat easier to layer in sandwiches and helps with portioning.

For deli-style sandwiches, thinner slices work particularly well. For salads, pizzas, or wraps, you can cut the pastrami into smaller pieces instead.

Ways to Use Homemade Turkey Pastrami

• In Turkey Bagel Sandwiches: Layer thin slices between bread with your favorite sandwich toppings.
• In Turkey Sub: Add sliced turkey pastrami to a sub with lettuce and fresh vegetables.
• In Turkey Salad: Chop or slice the pastrami and add it to a hearty salad.
• Pizza: Scatter thin strips over pizza before baking.
• Breakfast Sandwiches: Add slices to a breakfast sandwich with eggs and cheese.
• Snack Plates: Arrange slices with crackers, vegetables, and other simple accompaniments.

Important Safety Notes

• Cool the Brine Completely: Never add turkey to a warm brine.
• Keep the Turkey Submerged: The turkey should remain fully covered by the brine during refrigeration.
• Refrigerate During Brining: Keep the turkey refrigerated throughout the brining period.
• Use a Thermometer: Check the thickest part of the turkey to verify the specified internal temperature.
• Handle Curing Salt Carefully: Curing salt is different from ordinary table salt, so use the specified amount and type.
• Store Promptly: Once cooled, transfer the finished pastrami to airtight refrigerated storage.

Storage and Freezing

• Refrigerator: Store homemade turkey pastrami in an airtight container for up to 1 week.
• Whole Piece: Keeping the turkey whole until needed can help reduce exposed surface area.
• Sliced Storage: If already sliced, keep the slices tightly covered in the refrigerator.
• Freezer: Wrap the pastrami tightly in plastic or foil and place it in a freezer-safe container for up to 3 months.
• Portion Before Freezing: Divide larger quantities into meal-sized portions so you only thaw what you need.

Frequently Asked Questions

1. How long should turkey pastrami stay in the brine?
   At least 1 hour, but the turkey can remain refrigerated in the brine for up to 5 days.
2. Can I prepare the brine ahead of time?
   Yes. The brine is actually chilled overnight before the turkey is added, so preparing it ahead fits naturally into the recipe.
3. Why does the turkey need to be fully submerged?
   Keeping the turkey completely covered allows the brine to contact the entire surface of the meat during the curing period.
4. What temperature should I smoke turkey pastrami at?
   Set the smoker to 275°F (135°C) and place the turkey away from direct heat.
5. How do I know when the turkey pastrami is done?
   When the internal temperature of 170°F (77°C). Use a meat thermometer rather than relying only on the smoking time.
6. Why does the turkey need to cool before slicing?
   Cooling allows the cooked meat to firm up, making it easier to cut into clean, even slices.
7. Can I use turkey pastrami in recipes besides sandwiches?
   Yes. It can also be sliced or chopped for salads, pizzas, wraps, and other meals.
8. How long can homemade turkey pastrami be frozen?
   Properly wrapped turkey pastrami can be frozen for up to 3 months.