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.
Turkey pastrami is a delicious smoked and cured deli meat made from turkey breast. It packs a savory, mildly spicy punch that sets it apart from regular sliced turkey.
If you love a good deli sandwich or charcuterie board, learning more about this unique meat is essential. Here is a complete guide to everything you need to know about turkey pastrami.
A Brief History of Turkey Pastrami
Turkey pastrami has its origins in the Jewish deli tradition of curing and smoking meats, Beef pastrami was popularized in American delis starting in the late 19th century
Seeing an opportunity for a lighter, more affordable alternative, turkey pastrami was developed in the early 20th century It quickly became popular as a sandwich meat due to its versatility and great flavor.
While the exact origins are unknown, turkey pastrami is now a beloved deli item across America. It’s a menu staple in Jewish delis and can be found pre-packaged in supermarkets across the country.
How Turkey Pastrami Is Made
The process of making turkey pastrami is similar to traditional beef pastrami, but more condensed. It starts with a whole turkey breast that is trimmed of excess fat and skin.
The breast is then cured in a wet brine that contains salt, sugar, spices, and curing salts. This curing process infuses flavor and preserves the meat.
After brining, the breast is coated with a signature pastrami seasoning blend. This spice rub adds a peppery, garlicky kick.
Finally, the seasoned breast is smoked low and slow. The smoking can take up to 8 hours depending on the size of the breast. This imparts that classic smoky pastrami flavor.
Once smoked, the breast is cooled, sliced thin against the grain, and packaged for sale.
The Signature Flavor of Turkey Pastrami
So what does turkey pastrami taste like? The flavor profile is reminiscent of beef pastrami, but lighter and a little more delicate.
You get an unmistakable smoky flavor from the hours of smoking over wood chips or charcoal. There are also briny, salty notes from the curing process.
The pastrami spice rub also comes through, with warming flavors like black pepper, coriander, mustard seed, paprika, and garlic.
Overall, turkey pastrami has a well-rounded flavor profile. It’s simultaneously smoky, savory, briny, and spiced—a delightful deli meat experience!
Turkey Pastrami Nutrition Facts
One of the benefits of turkey pastrami is that it’s leaner and lighter than traditional beef pastrami. Let’s compare the nutrition facts:
- A 2 oz serving of turkey pastrami has 60 calories, 1.5g fat, and 350mg sodium
- A 2 oz serving of beef pastrami has 90 calories, 5g fat, and 620mg sodium
As you can see, turkey pastrami packs more protein and fewer calories and fat. It’s a healthier choice while still being very flavorful.
Turkey pastrami is also rich in vitamins and minerals:
- High in niacin, zinc, and vitamin B6
- Good source of iron and phosphorus
- Source of B vitamins including thiamin, riboflavin, and B12
Overall, turkey pastrami provides plenty of nutritional value in every slice.
The Many Uses for Turkey Pastrami
From sandwiches to charcuterie, there are so many ways to enjoy turkey pastrami:
- Pastrami on rye – The classic deli sandwich with Swiss cheese, mustard, and pickles
- Pastrami Reuben – Turkey pastrami replaces corned beef in this sauerkraut-topped sandwich
- Breakfast sandwich – Turkey pastrami, egg, and cheese on an English muffin
- Turkey club – Layer turkey pastrami with bacon, lettuce, and tomato
- Charcuterie board – Turkey pastrami adds flavor and texture alongside cheeses and crackers
- Salads – Thin slices of turkey pastrami liven up any salad
- Snack – Enjoy turkey pastrami slices rolled up with cream cheese and veggies
- Omelets and scrambles – Diced turkey pastrami is a savory addition to egg dishes
- Soups and chili – Turkey pastrami can add smoky depth and heartiness
With its versatility, turkey pastrami can be enjoyed for breakfast, lunch, dinner, and snacking. Experiment with it in your favorite recipes.
Buying and Storing Turkey Pastrami
When shopping for turkey pastrami, look for high-quality deli meat with a vibrant pink or mahogany red color. The slices should be thin cut and uniform.
Avoid any meat that looks dry, white, or blotchy. This may indicate improper curing or smoking. The sell-by date should also be checked for freshness.
For storage, keep turkey pastrami refrigerated. An unopened package can last 7-10 days beyond the sell-by date. Once opened, it’s best within 3-5 days.
For longer storage, turkey pastrami can be frozen for 2-3 months. Thaw slices in the fridge before using to prevent moisture loss.
Making Turkey Pastrami at Home
Want to try your hand at making pastrami? With the right technique, you can cure and smoke turkey pastrami at home.
You’ll need a fresh, skinless turkey breast, a dry cure mix, smoker or grill, and about 8 hours for the full process.
Be sure to precisely measure the curing salt, as too much can make the meat overly salty. After curing and smoking, slice the breast thinly against the grain. Then enjoy your homemade pastrami on sandwiches or charcuterie boards.
Frequently Asked Questions about Turkey Pastrami
Is turkey pastrami processed?
Turkey pastrami is considered a processed deli meat due to the curing, smoking, and packaging processes. However, it contains just one main ingredient – turkey breast meat. There are no artificial preservatives or extra fillers.
How does it compare to regular smoked turkey?
Smoked turkey has a similar smoky flavor, but it is simply smoked and not cured or seasoned like pastrami. Pastrami’s unique brining and bold seasoning give it more robust flavor.
What’s the difference between turkey pastrami and beef pastrami?
Beef pastrami starts from brisket or navel and undergoes a more extensive curing time. Turkey pastrami has a lighter, slightly tangy flavor compared to the hearty richness of beef pastrami.
Can you eat turkey pastrami cold?
Absolutely! In fact, turkey pastrami is most often enjoyed cold in sandwiches, salads, charcuterie, and more. The curing process makes it safe to eat uncooked.
Does turkey pastrami need to be cooked?
Most turkey pastrami can be eaten as-is without cooking. However, for extra safety or flavor, you can grill, pan-fry, or bake slices until warm. Heat it just until it starts to sizzle or the edges get crispy.
Satisfy Your Cravings with Turkey Pastrami
If you’re a pastrami fan, turkey pastrami offers an exciting new way to enjoy this deli classic. With its milder flavor, lower fat, and versatility, it’s a smart alternative to traditional beef pastrami.
Experiment with slices of turkey pastrami in your favorite sandwiches, charcuterie boards, salads, and more. Or try your hand at making it from scratch for the ultimate deli meat experience.
This guide covers everything you need to know about this smoky, savory deli delight. So embrace the pastrami possibilities and take your meals to the next level with turkey pastrami!
Ingredients for Making this Easy Turkey Pastrami Recipe
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
How to Make this Easy Homemade Turkey Pastrami
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.
- 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!
