Description
Hey friend! If you love a good sandwich but want something fresher, leaner, and more flavorful than what comes wrapped in deli paper, this recipe is for you. Homemade turkey pastrami takes a little patience (thanks to the brine), but the hands-on work is surprisingly simple—and the reward is deli-style slices you made yourself. You’ll control the ingredients, keep things wholesome, and end up with juicy, spice-packed meat that’s perfect for sandwiches, wraps, or snacking straight from the fridge.
Ingredients
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4 ½ lbs boneless, skinless turkey breast
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⅔ cup brown sugar
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6 tbsp pickling spice
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2 tbsp curing salt (Prague Powder #1, optional)
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1 cup kosher salt (or ¾ cup fine sea salt)
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1 tsp ground cinnamon
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¼ tsp ground nutmeg
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16 cups (1 gallon) filtered water
Optional add-ins: 4 garlic cloves, 1 tsp black peppercorns, 2 bay leaves, or replace half the water with apple cider.
Instructions
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Make the brine: In a large pot, combine water, sugar, salts, pickling spice, cinnamon, and nutmeg. Heat gently until dissolved (don’t boil). Cool completely.
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Brine the turkey: Place turkey in a large non-reactive container or zip-top bag. Cover with cooled brine, making sure it’s fully submerged. Refrigerate 24–48 hours.
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Dry and rest: Rinse turkey well under cold water and pat dry. Place on a wire rack in the fridge (uncovered) for 2–8 hours for best texture.
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Cook:
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Oven: Roast at 300°F (150°C) until internal temp reaches 165°F (74°C), about 60–75 minutes.
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Smoker (best flavor): Smoke at 225–250°F (107–121°C) with apple or cherry wood, 3–4 hours, until internal temp hits 165°F.
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Rest & chill: Let rest 20–30 minutes. Wrap and refrigerate until fully chilled (ideally overnight) before slicing thinly.
Notes
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Don’t rush the chill: Slice only when cold—this keeps slices neat and deli-style.
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Salt check: If worried about saltiness, reduce brine salt to ¾ cup next time.
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Make it yours: Add citrus zest for brightness, or rub with coffee + chili before cooking for bold flavor.
Nutrition
- Calories: 180 cal Per Serving
- Carbohydrates: 2g
- Protein: 32g