Recipe image
This item was added to Favorite Recipes

Israeli-Style Homemade Turkey Pastrami

Israeli homes are notorious for making dishes that many people outside of Israel would only think of buying ready-made. Pastrami is one example. Whereas the word “pastrami” makes most people think of buying sliced pieces of meat at the supermarket, in Israel it makes people think of going to the butcher to buy raw ingredients. The best part about it is that pastrami is relatively easy to make, and always healthier when you know exactly what’s used to make it. Embrace your Israeli side and try making this turkey pastrami—the Israeli way ?
8 / 10
cook time:
1 h 15 min
For the brine:
Boneless turkey breast, skin on, tied 3-4 lbs
water 4 Cup
Kosher salt 2 Tbsp
Sugar, silan (date syrup), or honey 2 Tbsp
For the spice rub:
Smoked paprika 2 Tbsp
Honey 4-5 Tbsp
Step 1
To make the brine, mix the water, salt, and sweetener of your choice in a bowl large enough to hold the meat. Place the tied turkey breast in the brine for 24 hours. Refrigerate.
Step 2
Heat oven to 425°F (220°C)
Step 3
Remove turkey breast from the brine. Pat it dry. Coat with a thick layer of spice rub. Place in a roasting tin.
Step 4
Roast the breast for 15 minutes, then lower the temperature to 300°F (150°C) and continue roasting for at least one more hour, until the juices from the turkey run clear when you poke it. The interior temperature of the roast should be 160°F (71°C). Slice while warm.