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.
Add the brine ingredients into a large stock pot. Place the brine over medium heat and cook until the sugar is completely dissolved.
Remove the brine from the stove and allow it to cool down to room temperature. Transfer the brine to a fridge and continue to chill overnight.
Add the turkey breasts to a non-reactive bowl or container. Pour over the brine. Make sure the turkey is not overlapping too much. Add the plate on top of the turkey breasts so they are submerged completely under the brine. Add the plastic foil over the bowl or container and refrigerate the turkey for an hour or up to 5 days.
Rinse the turkey breasts well and add them to a large pot.
Cover the turkey breasts with clean water and boil. Turn off the heat and allow the turkey to sit in the water for 20 minutes.
In the meantime, prepare your smoker and desired hardwood chips. Set the smoker to 275F.
Place the turkey breasts onto the smoker and away from the fire. Smoke the breasts for 2-2 ½ hours or until the inner temperature reaches 170F.
Allow the turkey to cool down completely before slicing.
Notes
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.