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Turkey Breast Pastrami

עודכן: 1 באפר׳

I love pastrami! It's a quick and easy go-to sandwich that does not need a lot of effort.

All my life I was raised on cold pastrami. From the cold winters of Belarus to the hot summers in Israel - it was always pastrami that was served cold. Frankly, I found it odd that there even is such a thing as hot pastrami, like being served in Kat'z deli.

Turkey breast is high in protein, contains low cholesterol levels, is low calories and very healthy in general - this makes it a perfect example of a lean cut that is best served as pastrami.


Ingredients (calculated per 1 liter of water)

  • Turkey breast

  • 40 grams kosher salt

  • 40 grams brown sugar

  • 2 bay leaves

  • 1 tbsp black peppercorns

  • 1 tbsp allspice

  • 1 tbsp granulated garlic

  • 2 tbsp smoked paprika

  • 1 tbsp ground chili

  • 4 tbsp date or regular honey

* Feel free to play and add other spices to reach your desired flavor.

Brine first - cook later

The brining process is used to preserve or season the food.

In lean meats, it's almost mandatory since it significantly enhances the moisture and the flavor.

Measure the exact amount of water you need to steep the entire meat cut and put in a deep pot.

Bring the water to a boil with all the spices mentioned in the ingredients section in order to dissolve salt and sugar and mix all the flavors together.

Turn the heat off and let it cool all the way.

Once the brine has cooled, add the meat and let it rest in the fridge for up to 48 hours.

Bring the water to a boil with all the spices mentioned in the ingredients section

Brine process can take from hours (fish) to days (meat)


Take the meat out of the brine and wash it thoroughly with cold water.

Dry with a paper towel and season with honey and smoked paprika.

Put the meat into the vacuum bag and seal it.

Submerge the vacuum bag into the preheated water at 63°C/ 145°F and cook it for 4 hours.

Remove the bag from the water bath and shock in a large bowl of ice water.

Let it rest overnight in the fridge.

The pastrami is basically ready, but it can be either smoked up to the internal temperature of 63°C/ 145°F or it can be roasted for a few minutes in the oven on the highest heat.

Final result - juicy, tender and delicious

Snacks for children

My kids eat pastrami in the simplest way there is - straight out of the bag, and it turned out to be a good and healthy snack.

If you're making a large amount of pastrami, just slice it and store in the freezer for future use in vacuum bags - it can be stored and preserved for a long period of time.

Recommended equipment

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1 則留言

Katalin Posch
Katalin Posch

Hi, I have a few questions. Which type of kosher salt do you use, I ask this because I know there is a difference between Morton and Diamond. Also from what I read, you don't add the paprika to the marinade, I assume the same is true for the chili powder. Thanks I look forward to making this.

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