Turkey Pastrami Roll Recipes

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TURKEY PASTRAMI



Turkey Pastrami image

Provided by Guy Fieri Bio & Top Recipes

Categories     main-dish

Time P3DT2h30m

Yield Approximately 4 pounds cooked sliced meat

Number Of Ingredients 13

5 pounds fresh turkey breast
3 cups water
1/4 cup dark brown sugar
1/4 cup kosher salt
1/4 cup crushed Juniper berries
1/4 cup freshly cracked black peppercorns
8 cloves fresh garlic, smashed
Pinch red pepper flakes
1/2 cup juniper berries
1/4 cup black black peppercorns
1/4 cup dark brown sugar
1 teaspoon red pepper flakes
1 cup hickory chips

Steps:

  • In a medium saucepan, combine water, sugar and spices. Heat until sugar and salt are dissolved. Cool. When cool, place turkey breast and brine in a 1 gallon resealable bag. Double the bag and place in shallow pan in refrigerator for 2 to 3 days. (Just in case of leaking, check occasionally.)
  • After desired brine time, remove breast from brine and rinse well. Dry breast well and prepare rub.
  • Pulse all in a spice grinder or food processor
  • Apply rub to breast, cover tightly and refrigerate for 24 hours
  • Take a large sheet of heavy duty aluminum foil (about 2 feet long) fold in half, fold in half again and fold the edges up on 1 half, think of creating a small pizza box.
  • Soak the chips submerged in water for 15 minutes, while chips are soaking, raise oven rack to position 4-inches below broiler. Preheat broiler on high. Drain chips, place in bottom, folded section of foil, bending the top back out of the way. Broil for 5 minutes, stir chips, broil 2 more minutes, remove and immediately and carefully, fold "top" over bottom and crimp closed. Place in oven and poke a several holes in top with knife to release smoke.
  • Remove turkey from refrigeration. Preheat oven to 250 degrees F. Roast in oven, breast side down for 1 hour, increase heat to 325 degrees F if convection, 350 degrees F if standard oven. Carefully turn over and continue to roast until internal temperature reaches 160 degrees F on an instant-read thermometer.
  • Cover loosely, cool and thinly slice.

SUPER EASY TURKEY PASTRAMI APPETIZER



Super Easy Turkey Pastrami Appetizer image

If you haven't tried turkey pastrami, you are missing out! I guarantee you will love this appetizer, super easy to make too! It is filled with a flavorful cream cheese... sooooo delicious and just the right size to pop into your mouth and enjoy a very gourmet appetizer, try it and see!!!! Adapted from Fine Dining.

Provided by kiwidutch

Categories     Very Low Carbs

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 lb turkey pastrami, sliced 1/4-inch thick
2 ounces cream cheese, softened
1 teaspoon beaver hot cream-style horseradish sauce
1 garlic clove, minced
kosher salt
freshly cracked black pepper
8 leaves curly green leaf lettuce
toothpick

Steps:

  • Mix the cream cheese, horseradish, garlic, salt and pepper together until well blended.
  • Lay the pastrami slices on a flat surface and spread a small amount of the cheese mixture on each pastrami slice. Cut the pastrami slices into approximately 1" by 3" strips or similar depending on the size you purchase from your delicatessen so that when rolled they will be bite size pieces.
  • Cut a small piece of green leaf curly lettuce to fit one side of the small end of each pastrami piece; place it on the cream cheese mixture so that when rolled a small portion of the curly leaf lettuce is extended over the pastrami.
  • Roll up the pastrami strip from the opposite end of the lettuce and secure with a toothpick. You should have a roll of pastrami with the leaf lettuce extended. Place on a serving plate and sprinkle with freshly cracked pepper and serve.

TURKEY PASTRAMI



Turkey Pastrami image

Provided by Food Network

Categories     main-dish

Time P2DT14h

Yield 30 servings

Number Of Ingredients 13

6 quarts water (3 quarts hot water and 3 quarts ice water)
1 pound brown sugar
3 cups kosher salt
20 bay leaves
20 cloves garlic, chopped
1/4 cup dried thyme
6 tablespoons black peppercorns
2 tablespoons whole cloves
1 tablespoon juniper berries
Two 12-pound turkey breasts, skin on, split
2/3 cup juniper berries, coarsely ground
1/2 cup black peppercorns, coarsely ground
1/2 cup coriander seeds, coarsely ground

Steps:

  • For the brine: In a large pot, combine the 3 quarts hot water, the brown sugar and kosher salt. Bring to a boil, stirring until the sugar and salt are dissolved. Remove from the heat and pour in the 3 quarts ice water. Add the bay leaves, garlic, thyme, black peppercorns, cloves and juniper berries. Cool the brine down to 42 degrees F, then add the turkey breasts. Refrigerate for 24 hours.
  • For the dry rub: Mix together the ground juniper berries, black peppercorns and coriander seeds. Remove the turkey from the brine and wipe off the spices before drying with paper towels. Rub the dry rub onto the breasts, with more of the dry rub on the skin side. Double wrap the turkey breasts in plastic wrap and refrigerate for 24 hours.
  • Preheat a smoker with mesquite chips for 10 to 15 minutes. Place the turkey breasts, skin-side down, on the racks. Smoke until the breasts reach an internal temperature of 145 degrees F, about 3 1/2 hours for a large breast.
  • Preheat the oven to 350 degrees F. Transfer the turkey breasts to a roasting pan and cover with aluminum foil. Roast until the internal temperature reaches 160 degrees F, 45 minutes to 1 hour. Remove from the oven and allow to cool. Wrap the roasting pan in plastic wrap and chill overnight before slicing for serving.

PASTRAMI TURKEY BREAST FOR THE BEST THANKSGIVING LEFTOVERS SANDWICHES



Pastrami Turkey Breast for the Best Thanksgiving Leftovers Sandwiches image

This spiced and roast turkey breast is engineered to create the most flavorful roast turkey breast for sandwiches possible.

Provided by Chris Morocco

Time 1h45m

Yield Serves 8

Number Of Ingredients 9

1 3-4-lb. boneless turkey breast roast (untied)
4 tsp. freshly ground black pepper
1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
1 Tbsp. light or dark brown sugar
2 tsp. garlic powder
2 tsp. smoked paprika
2 Tbsp. extra-virgin olive oil
8 soft rolls or buns
Mayonnaise, cranberry sauce, lettuce, and pickled red onion (for serving)

Steps:

  • Pat turkey dry (if there is skin you can leave it on. If not, you won't miss it) and place in a medium bowl. Mix together pepper, salt, brown sugar, garlic powder, and paprika in a small bowl, then sprinkle all over turkey (use all of it!). Cover and chill 8-12 hours.
  • Preheat oven to 300°. Remove turkey from bowl and discard any liquid but keep all of the spice rub in place. Heat oil in a large ovenproof nonstick or cast-iron skillet over medium-high. Cook turkey, turning every minute or so, until browned on all sides and very fragrant, 6-8 minutes total.
  • Transfer skillet to oven. Roast turkey, turning halfway through, until an instant-read thermometer inserted into the thickest part registers 155°, 60-90 minutes, depending on size. Transfer turkey to a wire rack. If you plan to serve it the same day it's baked, let cool at least 30 minutes, then slice very thinly (think deli meat) on a cutting board.
  • To serve, spread cut sides of buns with mayonnaise and build sandwiches with buns, turkey, cranberry sauce, lettuce, and pickled red onion. Do ahead: Turkey can be roasted 4 days ahead. Let cool completely, then wrap tightly and chill. Slice just before using. Don't try to reheat it as it will just dry out.

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