Turkey Pastrami

This homemade turkey pastrami transforms a simple turkey breast into a gourmet delicacy through the magic of curing and smoking spices. Unlike traditional beef pastrami, this version is leaner yet equally flavorful, featuring a robust dry rub of juniper berries, black pepper, and cloves that penetrates deep into the meat. The process involves a quick brine to ensure moisture, followed by a low-and-slow bake that mimics smoking, resulting in a tender, sliceable meat with a beautiful mahogany crust. It is perfect for sandwich platters, charcuterie boards, or as a hearty addition to salads. While it requires patience due to the curing time, the result is a sophisticated, restaurant-quality ingredient that elevates any meal. Store it wrapped tightly in the refrigerator for up to a week, allowing the flavors to meld and deepen.

Cooking Method: Baking, Boiling

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 2

Calories: 47.2

Dietary: Gluten-free

Description

This homemade turkey pastrami transforms a simple turkey breast into a gourmet delicacy through the magic of curing and smoking spices. Unlike traditional beef pastrami, this version is leaner yet equally flavorful, featuring a robust dry rub of juniper berries, black pepper, and cloves that penetrates deep into the meat. The process involves a quick brine to ensure moisture, followed by a low-and-slow bake that mimics smoking, resulting in a tender, sliceable meat with a beautiful mahogany crust. It is perfect for sandwich platters, charcuterie boards, or as a hearty addition to salads. While it requires patience due to the curing time, the result is a sophisticated, restaurant-quality ingredient that elevates any meal. Store it wrapped tightly in the refrigerator for up to a week, allowing the flavors to meld and deepen.

Ingredients

1 Lb turkey breast, skin-on
1 qt water
1/2 c tightly-packed brown sugar
1/2 c kosher salt
1 TB whole black peppercorns
2 ts dried thyme leaves
3 bay leaves
1 ts whole cloves
6 garlic cloves, roughly chopped
1 ts dried juniper berries
1/3 c crushed dried juniper berries
1/4 c coarsely-ground black pepper

Directions

1
In a small saucepan, combine water, brown sugar, and kosher salt.
2
Bring the mixture to a boil, stirring constantly until the solids have completely dissolved.
3
Remove the pan from heat and stir in the whole black peppercorns, thyme leaves, bay leaves, cloves, chopped garlic, and the 1 teaspoon of dried juniper berries.
4
Allow the brine mixture to cool completely to room temperature.
5
Place the turkey breast in a non-reactive container or large zip-top bag.
6
Pour the cooled brine over the turkey breast, ensuring it is completely submerged.
7
Cover the container and refrigerate for 48 hours.
8
Preheat your oven to 250 degrees Fahrenheit (121C).
9
Remove the turkey from the brine and rinse it thoroughly under cold running water.
10
Pat the turkey breast dry thoroughly with paper towels.
11
In a small bowl, combine the 1/3 cup crushed juniper berries and the 1/4 cup coarsely-ground black pepper to create the dry rub.
12
Using your hands, press about two-thirds of the dry rub mixture firmly onto the skin side of the turkey breast.
13
Press the remaining dry rub mixture onto the other side of the breast.
14
Place the turkey breast on a wire rack set over a baking sheet, skin-side down.
15
Bake in the preheated oven for 1 1/2 hours.
16
Remove from oven and allow to cool completely.
17
Wrap the cooled turkey pastrami tightly in plastic wrap.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 47.2kcal

% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.1g1%
Cholesterol 17.2mg6%
Sodium 14.5mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 7.2g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The pastrami will improve in flavor if aged in the refrigerator for up to 1 week before slicing. Ensure it is wrapped tightly to prevent drying out.

Use a non-reactive container (glass or plastic) for brining. Avoid aluminum or copper containers as the salt and acid can react with the metal.

For best results, ensure the brine is completely cool before adding the turkey to prevent partially cooking the meat during the curing process.

Keywords: turkey pastrami, cured turkey, homemade pastrami, juniper berries, dry rub, brining, curing, lean meat, charcuterie, sandwich meat, spice rub, slow cooked, turkey breast, preserved meat, gourmet turkey

Read it online: https://www.chefs-mate.com/recipe/turkey-pastrami/