I can’t believe it’s taken me this long to make turkey pastrami after all the years I’ve spent grilling and smoking! I first made duck pastrami because I didn’t know what to do with all the duck my duck hunting husband brings home during duck season.
In an instant, turkey season starts. Just when I thought duck season was over and I might finally be able to get away from my husband’s “bird brain,” which means he only thinks about birds while duck hunting, And hence I discovered Turkey Pastrami and this delicious Turkey Pastrami recipe!.
And so the cycle begins again. It seems like there is always a time for something when you’re married to a hunter. That’s how I came up with the idea to make wild turkey pastrami.
Pastrami is a popular deli meat that originated among Jewish communities in Romania and was brought over to the United States by Romanian immigrants in the late 19th century. While traditional pastrami is made from beef, turkey pastrami offers a lighter alternative.
As an avid deli sandwich enthusiast, I enjoy exploring the myriad cured, smoked, and preserved meats that give sandwiches their distinctive flavors. Here’s an in-depth look at what exactly turkey pastrami is, how it differs from the classic beef version, and how it’s made.
The Origins of Pastrami
Pastrami was born out of the Romanian smoked and brined meat called “pastrama.” Romanian Jews who immigrated to America in the 1800s brought their pastrama recipes over. These were adapted to local ingredients, resulting in the pastrami we know today.
Beef navels plate or brisket are the traditional cuts used for pastrami. The meat is brined, partly dried, smoked, steamed, and seasoned to produce the distinctive pastrami flavor and texture. Classic recipes rely on coarse black pepper, garlic, coriander, and other warm spices.
Pastrami grew popular in Jewish delis in New York City and beyond. Nowadays it’s appreciated by deli aficionados across America and around the world.
What is Turkey Pastrami?
As the name suggests, turkey pastrami is pastrami made using turkey rather than beef. More specifically, it’s made from turkey breast meat.
Turkey pastrami is brined, spiced, and smoked just like beef pastrami. The same pickling spices and techniques are used. The only real difference is the type of meat.
Many people prefer turkey pastrami because it has a milder flavor. It also has a lighter, less fatty texture than beef. Those looking to reduce red meat or beef specifically may opt for turkey pastrami sandwiches for a healthier take.
How Turkey Pastrami Differs From Beef
There are a few key differences between traditional beef pastrami and the turkey version:
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Fat content – Turkey is much lower in fat and calories than beef. Fat marbling gives classic pastrami its distinctive richness.
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Flavor – Beef pastrami has a robust, peppery depth. Turkey pastrami is milder in flavor because turkey is a leaner meat.
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Texture – Classic pastrami slices have a loose texture. Turkey slices are dense and tight due to less connective tissue in poultry.
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Color – Beef pastrami is deep red with white marbling. Turkey pastrami is pink or reddish-pink without streaks of fat.
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Nutrition – Turkey has slightly higher protein and lower cholesterol compared to beef. But beef provides more iron and B vitamins.
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Price – Turkey pastrami is often cheaper than high-quality beef pastrami.
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Availability – Beef pastrami can be found in most delis, while turkey may be harder to source from major brands.
How is Turkey Pastrami Made?
Turkey pastrami is made using a similar curing and cooking process as beef pastrami. Here are the basic steps:
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Brining – Turkey breast is submerged in a salt, sugar, and spice brine for 5-7 days. This cures the meat and makes it incredibly moist.
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Seasoning – Spices like garlic, mustard seed, coriander, and black pepper are rubbed on the surface.
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Smoking – The turkey is hot smoked slowly with wood chips for up to 8 hours to absorb flavor.
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Steaming – A brief steam helps further tenderize and cook the meat. This gives it the signature pastrami texture.
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Slicing – After cooling, the turkey is sliced across the grain into thin pieces for sandwiches.
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Packaging – The pastrami slices are packaged in vacuum-sealed bags to prevent drying out.
Buying Quality Turkey Pastrami
When shopping for turkey pastrami, read ingredient lists carefully. Look for:
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100% turkey – Some contain fillers and extenders. Make sure turkey is the only meat.
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Minimal ingredients – The fewer, the better. Seek brands without MSG, phosphates, or artificial flavors.
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No liquid smoke – Real wood smoke is ideal. Liquid smoke provides fake flavor.
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Varied spices – Look for pickling spice blends, not just salt and sodium nitrate.
A local deli that makes their pastrami in-house is your best bet for high quality. Vacuum-sealed packaged brands like Hebrew National also make credible turkey pastrami.
Serving Ideas for Turkey Pastrami
Turkey pastrami brings lean protein and rich flavor to sandwiches, appetizers, salads, and more. Here are some tasty ways to eat it:
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Layer on rye with spicy mustard and Swiss cheese for a lighter Reuben sandwich.
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Roll up in a lettuce leaf with cream cheese and pickle slices for a low-carb treat.
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Toss chunks into your favorite pasta or grain salad recipe.
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Stuff into a pita or wrap with hummus, tomatoes, and sprouts.
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Top a pizza with turkey pastrami instead of pepperoni for a leaner option.
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Serve with crackers, cheese, and pickles as an easy charcuterie board.
While it differs from the traditional beef version, high-quality turkey pastrami can hold its own in terms of rich taste. Its lower fat content makes it ideal if you’re looking for a lighter take on this classic deli delight.
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. Himalayan pink salt (in place of 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.
This is the last and most fun step: smoke the turkey! It will take up to two hours, and you’ll know it’s done when the thickest part reaches 160 degrees. This was smoked on my Green Mountain Grill Pellet Smoker, which basically just pushed the “easy” button. But you can smoke on any grill, even a gas grill with wood chips added.
- Mix the ingredients for the brine together and heat them until they start to dissolve. Once the ingredients are mixed, turn off the heat and add the rest of the 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. Mix the rub’s ingredients together and coat all sides of the meat with it. Set the smoker to 250 degrees and smoke the turkey until the breast is 160 degrees. Because they are smaller, the tenderloins will cook faster, so keep an eye on them and take them out when the internal temperature reaches 160 degrees. This will happen before the breast is done.
- Take the turkey off the grill and cover it with foil until you’re ready to cut it. Cut this turkey pastrami as thinly as you can against the grain, and get ready to be amazed at how great it tastes.
Turkey Pastrami – Recipe
FAQ
What is turkey pastrami made of?
Is turkey pastrami healthy for you?
Is turkey pastrami processed meat?
Does turkey pastrami taste good?
What is pastrami made of?
Traditional pastrami is made with the navel end of the beef brisket. This portion has a high fat content, which adds a ton of flavor and keeps the beef juicy and moist during its long cooking time. Making pastrami is a lengthy process, but it’s worth the effort.
How do you make pastrami?
Making pastrami is a lengthy process, but it’s worth the effort. First, a curing brine is made with salt, sugar, pink salt (a type of salt with sodium nitrite to keep the meat pink as it cooks) and other spices. After three to five days (depending on the thickness), the meat is removed from the brine, rinsed well under cold water and patted dry.
Does Trey Beattie smoke pastrami?
In developing the menu, the couple wanted to invoke those East Coast traditions while honoring their West Coast home. Trey Beattie couldn’t find pastrami that tasted like home, so he smoked it himself at Sandwich Starr. It’s featured in the Sir Robot with dill havarti, tomato, Dijon and microgreens.
Why does Beattie smoke pastrami?
They also smoke their pastrami in house because Beattie couldn’t find a source here — at least not one that was cooked “in a way that I consider the proper way,” he said at the shop in November. “Every time I eat it, it kinda tastes like home.”