Looking for a lighter pastrami recipe? You’ll love homemade turkey pastrami! Turkey breasts are brined, then smoked low and slow to achieve tender, juicy meat every time.

I love my homemade classic pastrami, but when the festive season rolls around, it’s all about turkey, which means turkey pastrami. It’s become one of my favorite homemade deli meat recipes.

I initially assumed I could use the same spice blend as my beef version, but turkey behaves differently, so it wasn’t that simple. After a few rounds of testing, I finally nailed the right balance of spices and smoking time to get a juicy, tender turkey breast that slices cleanly and has that firm, deli-style bite. 

I make this whenever I’m craving an extra delicious turkey sandwich, salad, or even pizza. It has also become a Thanksgiving and Christmas staple- especially since my partner decided he “needs a break” from my roasted boneless turkey breast. Rude. 

Table of Contents

1. Key Ingredients
2. How to make turkey pastrami
3. Recipe tips and variations
4. Storage instructions
5. Frequently asked questions
6. Turkey Pastrami (Recipe Card)
7. More smoked meats

Why I love this recipe

• Healthier version of a classic. Turkey pastrami has fewer calories and less fat than beef pastrami, but it never lacks flavor! 
• Easy to make. The simple step-by-step instructions guide you through making your own turkey cold cuts in no time.
• Cost-conscious. Store-bought and pre-sliced deli meat is super expensive, but making your own costs a fraction of the price.
• Perfect texture and flavor. The secret is to soak turkey breasts in brine for 5 days, then finish them in a smoker for the best taste and texture!

Key Ingredients

Here are the main ingredients for turkey pastrami, plus my kitchen notes. The full list with measurements is in the recipe card below.

• Turkey breasts. Pick up some fresh, skinless, and boneless turkey breast with moderate fat marbling. Organic or free-range turkey will have the best taste and texture, which is why I like getting mine from the butcher.
• Brown sugar. Wondering where store-bought turkey pastrami gets its gorgeous caramelized crust? It’s all thanks to brown sugar. I tried this recipe with dark brown and light brown sugar, and I recommend the latter- it doesn’t have a super evident sweetness, which is what you want with deli meat (unless it’s honey ham).
• Pickling spice. This spice blend is usually made from mustard seeds, coriander seeds, dill seeds, black peppercorns, and bay leaves. Some recipes call for cloves or juniper berries, but I found them way too overpowering when I used them.
• Curing salt. It contains sodium nitrite (sodium erythorbate/sodium phosphate), which preserves the meat. Kosher salt will also work, but do not use standard table salt- this is important!
• Cinnamon and nutmeg. These warm, comforting spices pair perfectly with the juicy turkey.
• Filtered water. For a pure, neutral base for the brine solution.

How to make turkey pastrami

Step 1- Prep the brine: Heat the brine ingredients in a large pot or saucepan over medium heat. Once the sugar is fully dissolved, let it cool, then refrigerate to chill overnight. 

Step 2- Brine the turkey breasts: Place the turkey breasts in a non-reactive bowl and pour the brine over top. Cover, then let them soak in the fridge.

Step 3– Boil the turkey: Rinse the turkey breasts with water after brining for 5 days. Place them in a pot, cover them with cold water, and heat to a boil. Once it boils, turn off the heat and let the turkey stand in the water for 20 minutes. 

Step 4- Smoke the turkey: Place the turkey breasts in a smoker and smoke until they’re cooked through. Cool completely before slicing and serving.

Recipe tips and variations

• Use a meat thermometer to tell that the turkey breasts are smoked to perfection. Stick the thermometer into the thickest part of the meat, and when it reaches 165°F, it’s finished.
• Chill before slicing. I find it helps to chill the pastrami in the fridge overnight before slicing. Also, use a sharp knife to get the thinnest slices possible.
• Brine for longer. I recommend brining the turkey for 5 days in the fridge to achieve the most flavorful, moist, and tender results. If you are in a hurry to whip this up (I don’t blame you), brine the meat for at least 24 hours.
• Add flavor to the brine by adding red pepper flakes, cayenne, or a dash of hot sauce or liquid smoke.
• Use mild chips to smoke. Complement the turkey’s natural flavors by smoking the breasts with mild hardwood chips or pellets, like cherry, apple, or hickory.
• Add a dry rub. If you’d like more spicy, smoky meat, rub the turkey’s exterior with fresh black pepper, garlic powder, smoked paprika, and a touch of brown sugar. If you want even more heat, add a dash of cayenne pepper.

Storage instructions

To store: Store your homemade turkey pastrami in an airtight container in the refrigerator for up to 1 week.

To freeze: Wrap the pastrami in a tight layer of plastic or foil, place it in a freezer-safe airtight container, and freeze for up to 3 months. 

Frequently asked questions

More smoked meats

• Smoked ham
• Smoked corned beef
• Smoked chicken breast
• Smoked turkey legs