If you love smoked corned beef (aka pastrami) as much as I do but don’t want to spend hours brining (no prague powder needed here) and smoking beef brisket, try your hand at this variation of turkey pastrami instead.
With a two-step process that includes a simple brine and then a few hours of smoking on your charcoal grill
Pastrami turkey has become an increasingly popular delicatessen meat over the past few years. But what exactly is pastrami turkey and how does it differ from regular turkey or even beef pastrami? In this complete guide, I’ll explain everything you need to know about this smoked and seasoned deli delight.
What is Pastrami?
First, let’s start with a quick overview of what pastrami actually is. Pastrami begins as a cut of meat – traditionally beef navel or brisket – that is brined seasoned smoked and steamed. The brining process helps to break down the proteins in the meat, making it incredibly tender. It is then coated in spices like coriander, mustard seed, paprika and garlic. After being smoked to add flavor, it is steamed which results in the signature pink color. The entire process takes several days, but the result is a smoky, peppery and melt-in-your-mouth meat that is perfect in sandwiches or on charcuterie boards.
Pastrami originated in Romania but was popularized by Jewish Romanian immigrants in New York City in the late 19th century. New York Jewish delis are famous for their pastrami sandwiches piled high with the thinly sliced meat.
Introducing Turkey Pastrami
Now that you know the background on traditional beef pastrami, let’s talk about the turkey version. Turkey pastrami is made using the same techniques as beef pastrami, but with turkey meat instead.
The most common cuts used are turkey breast, thigh or drumsticks Using turkey results in a lower fat and lower calorie pastrami option than beef For those looking to reduce saturated fat or cholesterol, turkey pastrami is a great alternative that doesn’t compromise on big, bold flavor.
To make turkey pastrami, boneless turkey breast or thighs are brined in a mixture of water, salt, spices and seasonings for several hours. The brining helps the turkey meat absorb maximum flavor. It is then coated in a signature pastrami dry rub blend. This spice blend contains ingredients like smoked paprika, garlic, coriander, mustard and black pepper. The turkey is then smoked at low temperatures for a richer flavor before being steamed and sliced.
Taste, Texture and Appearance
So how does turkey pastrami stack up to the traditional beef variety in terms of taste, texture and appearance?
The primary difference is that turkey pastrami is much leaner, with some versions being 95-98% fat free However, the flavor is quite similar due to the same brining and smoking techniques being used You get that same slightly salty, very savory and smokey taste. The herbs and spices like paprika, garlic and pepper also come through.
When perfectly executed, turkey pastrami can be tender and melt-in-your-mouth just like beef pastrami. The texture may be slightly softer since turkey meat contains less fat and connective tissue than beef.
Appearance-wise, sliced turkey pastrami looks quite similar to beef pastrami. It has that recognizable deep pink or rosy color from being smoked and steamed. The black pepper and paprika coating also gives it a signature pastrami look. Overall, the leaner turkey meat results in pastrami slices that look just a bit paler in color compared to beef.
Nutrition Facts
Here is a nutritional comparison of 2 ounces each of turkey pastrami and beef pastrami:
| Turkey Pastrami | Beef Pastrami |
|---|---|
| Calories | 60 |
| Total Fat | 1g |
| Saturated Fat | 0g |
| Protein | 13g |
| Sodium | 460mg |
As you can see, turkey pastrami contains significantly less calories, total fat and saturated fat compared to beef pastrami. However, both meats are high in sodium content from the brining process. Those looking to reduce sodium may want to give corned turkey a try instead.
Buying and Storing Turkey Pastrami
You can find packaged turkey pastrami at many grocery stores and delis. Popular national brands like Boar’s Head and Jennie-O make ready to eat turkey pastrami. Buying pre-packaged ensures you get convenience, consistent quality and that signature flavor.
Be sure to check the sell-by date and pick the package with the furthest date for maximum freshness. Unopened, turkey pastrami can last 2-3 weeks in the refrigerator from the packaged date. Once opened, it will keep for 5-7 days. For best taste and texture, be sure to eat it within that timeframe.
You can also find turkey pastrami sold by weight at restaurant delis and carving stations. This style often offers even thicker slices for the best sandwiches.
Serving Suggestions
There are so many ways to enjoy turkey pastrami! Here are some of my favorite options:
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On a sandwich – Try a classic pastrami sandwich with swiss cheese, mustard and pickles on rye bread.
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In an omelet – Diced turkey pastrami makes the perfect smoky, meaty addition to omelets.
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On a charcuterie board – Roll up slices with cream cheese and pickles for an easy appetizer.
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In salads or wraps – Sliced turkey pastrami pairs well with crisp lettuces and tangy dressings.
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As a pizza topping – It adds a fun flair when layered on pizza margherita.
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In dips – Mix in diced turkey pastrami to give dips extra flavor.
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By itself – Enjoy thin slices as is for a satisfying high protein snack.
Why This Recipe Works:
I love turkey pastrami because it combines the best of two worlds – the smokiness of traditional smoked turkey and the bold flavors of pastrami seasoning.
Smoked turkey is already a popular deli meat that’s beloved for its juicy texture and savory flavor. It’s also a healthier alternative to traditional pastrami, as it’s lower in fat and calories (and also more affordable than brisket).
The pastrami seasoning is a classic blend of spices such as juniper berries, coriander seeds, mustard seeds, and black pepper that adds a uniquely bold flavor profile that when applied to smoked turkey, the result is flavor packed and delicious.
- Large Pot
- Large Container or Large Resealable Plastic Bag
- Wire Rack
- Small Baking Sheet
- Paper Towels
- Spice Mill or Coffee Grinder
- Butcher’s Twine
- Poultry Shears
- Instant-Read Thermometer
- Small Bowl
- Cutting Board
- Sharp Knife (for making thin slices)
- Homemade Pastrami Rub
- 2-3 lb. Boneless Turkey Breast
- Olive Oil or Mayo (binder)
- Chicken Broth
- Melted Butter
Wet brining is a process of soaking the poultry in a solution of water, salt, sugar, and various spices, for several hours before cooking. The goal of wet brining is to enhance the flavor, juiciness, and tenderness of the meat.
Traditional beef pastrami is cured in a wet brine mixture over a 5-10 day period. This is a much simpler brine and is done in 4-12 hours before smoking the turkey.
Brine Ingredients:
- Water
- Kosher Sea Salt
- Brown Sugar
- Bay Leaves
- Juniper Berries
- Garlic Cloves (do not sub with garlic powder)
- Black Peppercorns
- Dried Thyme
- Pre-made Pastrami Dry Rub
Instructions:
- In a large pot, add 6 cups of water and bring it to a boil. Once boiling, add all the spices, the sugar, and the salt and whisk to dissolve. Once dissolved, remove it from the heat and let it cool for about an hour or until it reaches room temperature.
- Remove the turkey breast from the packaging and pat it dry with paper towels. Once the brine is cool enough, pour it into a large container or plastic bag for brining.
- Add an additional 6 cups of cold water to the brine and then place the turkey breast into the brine.
- Seal the bag or container and place it in the fridge for a minimum of 4 hours, but I recommend leaving it overnight.
How To Smoke Turkey Pastrami:
- Preheat the smoker to 225 degrees F. and set it for indirect grilling. This can be done on any style of electric, charcoal, or even gas grill. No grill? You can also place this in an oven using a prepared roasting pan as well. See notes at the bottom of the recipe card.
- Remove the turkey breast from the brine and discard the brine mixture. Pat turkey dry with paper towels to remove as much moisture as possible from the breast meat.
- Lightly coat the entire turkey breast in a thin layer of mayo or olive oil to act as a binder. Then sprinkle an even coating of the homemade pastrami rub (read more about that recipe via the link) on all sides, top and bottom.
- Depending on the size of the breast meat, I recommend creating a butterflied turkey breast with butcher’s twine to encourage even smoking. The end of the breast meat is much thinner; this process allows for even smoking and is often done with various cuts of meat. Tuck the tail end of the turkey breast under the thickest part of the breast meat to create a rolled shape.
- Use butcher’s twine to keep the tail end in place and tie it off at the bottom of the breast. Place seam-side down on a small wire rack for easy transferring on and off the grill if desired.
- Place the turkey breast skin-side up onto the grill grates and smoke for an hour.
- After the first hour, lightly spray the outside of the turkey skin with chicken stock to help build the bark and encourage more smoke to adhere to the meat.
- Continue smoking and spraying the meat. Once the turkey reaches an internal temperature of 145-150 F. increase heat to 425 F. to help encourage the outside skin to crisp slightly and turn a nice golden brown. Brush the outside now with some melted butter to baste the skin until the internal temperature reaches 165 F.
- Transfer turkey from the heat and allow the turkey breast to rest for 15 minutes on a cutting board skin-side up before slicing it into thick slices if serving hot. Brush the remaining butter over the top if desired.
- If serving cold turkey sandwiches, this is actually best served the next day after the meat has fully cooled down in the fridge. See tips below for how to slice and serve this deli style.
How To Make Pastrami-Style Roast Turkey By Gail Simmons
FAQ
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