Turkey Pastrami

🛒 Ingredients

• Turkey breast, boneless, skinless 1000 g · 1100 kcal
• Black peppercorns 21 g · 52 kcal
• Coriander seeds 21 g · 63 kcal
• Smoked paprika 8 g · 23 kcal
• Garlic powder 8 g · 27 kcal
• Onion powder 8 g · 27 kcal
• Mustard powder 3 g · 15 kcal
• Garlic cloves 20 g · 30 kcal

👨‍🍳 Instructions

1. Prepare the brine by combining water, kosher salt, pink curing salt, brown sugar, crushed garlic, bay leaves, black peppercorns, and coriander seeds in a large container. Ensure all salts and sugars are dissolved.
2. Submerge the turkey breast in the cooled brine, ensuring it is fully covered. Refrigerate for 5-7 days, flipping daily to ensure even curing.
3. After brining, remove the turkey breast and rinse it thoroughly under cold water to remove excess salt and spices. Pat it completely dry with paper towels.
4. Grind black peppercorns and coriander seeds coarsely, then mix with smoked paprika, garlic powder, onion powder, and mustard powder to create the spice rub.
5. Generously coat the dried turkey breast on all sides with the spice rub, pressing firmly to adhere. Let it sit at room temperature for 1-2 hours.
6. Preheat a smoker to 120-135°C (250-275°F) with desired wood chips (e.g., oak or hickory). Smoke the turkey breast until its internal temperature reaches 65°C (150°F), about 2-3 hours.
7. Transfer the smoked turkey breast to a steamer or pot with a steaming rack. Steam until the internal temperature reaches 74°C (165°F), typically 1-2 hours, to ensure tenderness and juiciness.
8. Once cooked, remove the turkey pastrami and let it cool completely before wrapping tightly. Refrigerate for at least 4 hours, or preferably overnight, to allow flavors to meld and for easier slicing.
9. Slice the chilled turkey pastrami as thinly as possible against the grain using a sharp knife or meat slicer. Serve cold in sandwiches, salads, or on a charcuterie board.