What bologna is to Americans, turkey pastrami is to Israelis. The sliced, packaged meat is sold in supermarkets and grocery stores all over the country. It’s a bit salty, a bit sweet, coated with spices, and very delicious. But given that it’s a processed food, you can assume it’s filled with lots of salt, fat, and preservatives.
Unless you make it at home. You won’t be able to go back to store-bought after trying this recipe.
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Israeli-Style Turkey Pastrami
So much better than the processed stuff, and surprisingly easy to make!
- Total Time: 1 hour 15 minutes plus brining time
Ingredients
Units
For the brine:
- 3–4 lb boneless turkey breast, skin on, tied
- 4 cups water
- 2 Tbsp kosher salt
- 2 Tbsp sugar, silan (date syrup), or honey
For the spice rub:
- 2 Tbsp smoked paprika
- 4–5 Tbsp honey
Instructions
- 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 in the refrigerator.
- Heat oven to 425°F.
- Remove turkey breast from the brine. Pat it dry. Coat with a thick layer of spice rub. Place in a roasting tin.
- Roast the breast for 15 minutes, then lower the temperature to 300°F 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 . Slice while warm.
- Prep Time: 24 hours
- Cook Time: 1 hour 15 minutes
- Category: Entree
- Method: Roasting
- Cuisine: Israeli
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Ooh, I want to try this in my smoker…
Do you refrigerate while brining or after 24 hours in the brine out of the fridge. Not clear.
Hi Renee, you brine it in the fridge. Rachel at The Nosher
Can something similar be done without skin? I get what is called a turkey london broil, which is a skinless turkey breast.
Hi Linda, the concern with skinless turkey breast is it might dry out; I’d recommend keeping a close eye on the internal temperature so you can remove it from the oven as soon as it’s done. You could also try covering the roasting tin with aluminium foil to trap in some moisture. Please let us know how it goes. Rachel at The Nosher.
Do you still need the extra brining you’re using kosher turkey?
Would love to try it. What do you mean “tied”
Stay safe
Hi Ellen, “tying” refers to rolling up your turkey breast and securing (or tying) it with butcher’s/kitchen string or net to ensure the breast cooks evenly. Enjoy! Rachel at The Nosher.
Can this work with chicken as well?
Hi Tansy, this recipe has not been tested with chicken but I don’t see why not! You may need to cook the chicken breast for less time than the larger turkey breast, so keep an eye on that internal temperature. Please let us know how it goes. Rachel at The Nosher.
Roasting is uncovered the entire time?
Hi Nancy, yes it is. Enjoy! Rachel at The Nosher
Looks interesting. How would you modify the recipe for dark meat turkey? Thanks.
Hi! I’m making this on Friday morning for a Saturday night party. (Brining Thursday to Fri!).
Should I wait and slice it Saturday ?! Many thanks.
Hi Carrie, yes I’d recommend waiting to slice so it doesn’t dry out. Enjoy!
Hi again. Should the turkey be 100% immersed in the bringing liquid? If not, should I add more ‘brine’ mixture’? And, Can I do this in a large baggie? Thanks.
Yes, most of the turkey should be submerged during brining so if more liquid is needed, go ahead and add. Thanks and let us know how it turns out!