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Israeli-Style Homemade Turkey Pastrami

Name: IsraeliStyle Homemade Turkey Pastrami
Prep time: PT22.5M
Cook time: PT52.5M
Total time: 75 min
Yield: 10
Cuisine: Israel
Ingredients: 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

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

serves:

Difficulty:

8 / 10

cook time:

1 h 15 min

Ingredients

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

Instructions

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.

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