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This image shows a beautifully smoked turkey pastrami with a dark, flavorful crust and juicy, tender interior, sliced and arranged on a white round plate, garnished with fresh cilantro.

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.
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Prep Time 1 hour 15 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours 45 minutes
Course Main Course
Cuisine asian
Servings 6 people
Calories 197 kcal

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.
    This image shows a bowl filled with a blend of aromatic spices being mixed together to create a flavorful pastrami rub for the turkey.
  • Remove the turkey breast from the brine, pat it dry, and discard the brine.
    This image shows a raw turkey breast being patted dry with a paper towel to remove excess moisture, ensuring better seasoning adherence.
  • Coat the turkey in a thin layer of mayo, then evenly apply the pastrami rub.
    This image shows a turkey breast being coated with a thin layer of mayonnaise, followed by an even application of pastrami seasoning rub for enhanced flavor and moisture retention.
  • 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.
    This image shows a turkey breast wrapped securely with butcher’s twine, ensuring even cooking and a uniform shape while smoking.
  • Place the turkey breast onto the grill grates and smoke for an hour.
    This image shows a turkey breast slowly smoking on the grill, absorbing rich smoky flavors as it begins to develop a delicious crust.
  • 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.
    This image shows a digital grill thermometer displaying an increased temperature of 425°F, preparing the turkey pastrami for a final crisp sear.
  • Baste the turkey with melted butter for added richness.
    This image shows a brush generously coating the smoked turkey breast with melted butter, enhancing its richness and creating a glistening finish.
  • 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.
    This image shows a sharp knife slicing through the smoked turkey pastrami, revealing its juicy, tender interior and flavorful crust, ready to be served.

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.