Crafting your own turkey pastrami is a rewarding experience—turning a humble cut of meat into a smoky, peppery masterpiece that’s bursting with flavor. This recipe takes cues from traditional Jewish deli-style pastrami but lightens things up with lean turkey and a bold spice rub.
Whether you’re stacking it high on rye bread or slicing it for charcuterie, every bite delivers that signature pastrami snap with a fraction of the guilt. Pair this turkey pastrami with a Simple Oriental Asian Cabbage Salad for a fresh, crunchy contrast and a Vodka Margarita to cut through the rich, smoky notes.
The slightly sweet and tangy cabbage slaw enhances the pastrami’s spice blend, while the cocktail’s citrusy kick keeps things bright and balanced. It’s a meal that fuses New York deli tradition with a globally inspired touch—ideal for casual entertaining or an elevated weeknight dinner.
Mastering this dish is all about patience and technique. The secret? A well-seasoned dry brine, low-and-slow smoking, and a high-heat finish for that classic peppered crust. Think of it as a culinary adventure, blending old-world preservation methods with modern convenience.
Flavor Bomb Alert!
- This turkey pastrami tastes downright incredible. Smoky, peppery, and just salty enough—it’s a game-changer for meal prep or an indulgent weekend treat.
- Homemade pastrami feels like a cooking flex but is surprisingly simple! The slow cure and smoking process build deep, authentic flavors with minimal effort.
- I love how adaptable this recipe is. Some days, I slice it thin for sandwiches; other times, I chop it into salads or mix it into omelets for a protein-packed twist.
- It’s a lighter, guilt-free alternative to beef pastrami. Lean turkey keeps things heart-healthy while still delivering that crave-worthy pastrami punch.
- Unexpected bonus? The leftovers are next-level delicious. Toss it into a hash, serve it over rice, or enjoy it straight from the fridge for a high-protein snack.
Turkey Pastrami Recipe
Equipment
- Smoker
- Butcher’s twine
- Meat thermometer
- Spray bottle
- Grill grates
- Basting brush
Ingredients
- ½ cup Chicken Stock
- 1 lb Boneless Turkey Breast
- 3 tbsp Melted Butter
- 4 tbsp Mayo sub with 2 tbsp. olive oil
- 6 tbsp Homemade Pastrami Rub
Instructions
- Preheat the smoker to 225°F and set it for indirect heat.
- Prepare the pastrami rub and set it aside.
- Remove the turkey breast from the brine, pat it dry, and discard the brine.
- Coat the turkey in a thin layer of mayo, then evenly apply the pastrami rub.
- Tuck the tapered end of the breast under the thicker section to form a more uniform shape, then secure it with butcher’s twine, knotting the twine under the turkey with the seam side down.
- Place the turkey breast onto the grill grates and smoke for an hour.
- After the first hour, lightly spray the turkey with chicken stock to enhance bark formation and deepen the smoky flavor.
- Continue smoking, spritzing every 30-40 minutes, until the internal temperature reaches 145-150°F.
- Increase the grill temperature to 425°F and continue cooking until the outside is golden brown and the thickest part of the breast reaches 165°F.
- Baste the turkey with melted butter for added richness.
- Remove the turkey from the grill and place it skin-side up on a cutting board.
- Allow it to rest for 10-15 minutes before slicing.
- Cut against the grain into ¼-inch thick portions and serve warm.
Notes
- For a deeper pastrami flavor, let the seasoned turkey breast sit in the fridge for a few hours before smoking.
- Spraying with stock prevents the rub from drying out and helps build a flavorful bark.
| Nutrition | Value |
| Calories | 197kcal |
| Carbohydrates | 19g |
| Fat | 14g |
| Protein | 1g |
| Cholesterol | 21g |
