Turkey Pastrami Recipe
This smoked turkey pastrami delivers bold, savory flavors with a rich spice crust and juicy, tender meat. The turkey breast is brined, coated in a flavorful pastrami rub, and smoked to perfection. Spritzed with stock and basted with butter, it results in a mouthwatering delicacy.
Equipment
- Smoker
- Butcher’s twine
- Meat thermometer
- Spray bottle
- Grill grates
- Basting brush
Ingredients
- ½ cup Chicken Stock
- 1 lb Boneless Turkey Breast
- 3 tbsp Melted Butter
- 4 tbsp Mayo sub with 2 tbsp. olive oil
- 6 tbsp Homemade Pastrami Rub
Instructions
- Preheat the smoker to 225°F and set it for indirect heat.
- Prepare the pastrami rub and set it aside.
- Remove the turkey breast from the brine, pat it dry, and discard the brine.
- Coat the turkey in a thin layer of mayo, then evenly apply the pastrami rub.
- Tuck the tapered end of the breast under the thicker section to form a more uniform shape, then secure it with butcher’s twine, knotting the twine under the turkey with the seam side down.
- Place the turkey breast onto the grill grates and smoke for an hour.
- After the first hour, lightly spray the turkey with chicken stock to enhance bark formation and deepen the smoky flavor.
- Continue smoking, spritzing every 30-40 minutes, until the internal temperature reaches 145-150°F.
- Increase the grill temperature to 425°F and continue cooking until the outside is golden brown and the thickest part of the breast reaches 165°F.
- Baste the turkey with melted butter for added richness.
- Remove the turkey from the grill and place it skin-side up on a cutting board.
- Allow it to rest for 10-15 minutes before slicing.
- Cut against the grain into ¼-inch thick portions and serve warm.
Notes
- For a deeper pastrami flavor, let the seasoned turkey breast sit in the fridge for a few hours before smoking.
- Spraying with stock prevents the rub from drying out and helps build a flavorful bark.