Best 8 Pastrami Style Grilled Turkey Breast Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Dive into an explosion of flavors with our comprehensive guide to cooking pastrami-style grilled turkey breast. This culinary masterpiece combines the succulent nature of turkey breast with the rich, smoky goodness of pastrami, resulting in a dish that will tantalize your taste buds. From selecting the right cut of turkey to mastering the perfect brine and rub, each step of this process is meticulously detailed to ensure success. Whether you're an experienced grill master or just starting to explore the art of grilling, this article will equip you with the knowledge and techniques necessary to create a pastrami-style grilled turkey breast that will be the star of your next barbecue gathering or special occasion dinner.

Here are our top 8 tried and tested recipes!

PASTRAMI-STYLE GRILLED TURKEY BREAST



Pastrami-Style Grilled Turkey Breast image

Yes, you can buy just a turkey breast for this recipe. And when you cook it without the rest of the bird, you eliminate all those whole-bird problems. This goes great with Cornmeal Bao With Turkey and Black Pepper Sauce.

Provided by Josh Walker

Categories     Bon Appétit     turkey     Spice     Coriander     Fennel     Pepper     Dinner     Fall     Grill

Yield Serves 8

Number Of Ingredients 9

3 tablespoons coriander seeds
2 tablespoons black peppercorns
1 tablespoon fennel seeds
1 tablespoon Sichuan peppercorns
1 (6-8-pound) skin-on, bone-in turkey breast, patted dry
1 tablespoon vegetable oil
2 tablespoons kosher salt
Special Equipment
A spice mill or a mortar and pestle; a chimney starter and smoking chips (optional)

Steps:

  • Coarsely grind coriander seeds, black peppercorns, fennel seeds, and Sichuan peppercorns in spice mill or with mortar and pestle. Place turkey on a large rimmed baking sheet and rub all over with oil and sprinkle cavity and all over outside with salt, then do the same with spice mixture. Let sit at room temperature at least 1 hour, or cover and chill up to 12 hours.
  • If chilled, let sit at room temperature 1 hour before grilling.
  • If using a charcoal grill, fill a chimney with charcoal and light. Once coals are covered with ash, spread half on each side of grill, leaving center empty. Set top grate on grill. If using smoking chips, scatter a handful evenly over coals. Place turkey on center of grate (do not allow any part of turkey to extend over coals). Cover grill. Insert an instant-read thermometer into hole in hood. Cook turkey, scattering a handful of chips evenly over coals every 20 minutes and rotating turkey every 30 minutes for even browning (lift grate with turkey on it and rotate 180°F each time), until an instant-read thermometer inserted into the thickest part of breast without touching bone registers 150°F, 75-90 minutes. Maintain grill temperature as close as possible to 350°F throughout process, opening vents to increase temperature and closing vents to reduce it and adding more charcoal as needed. Transfer turkey to a cutting board and let rest at least 30 minutes before carving.
  • If using oven, preheat to 425°F. Place turkey on a large rimmed baking sheet. Roast, rotating baking sheet once, until skin is golden brown and most of fat in skin has rendered, 35-45 minutes. Reduce oven temperature to 250°F and continue to roast turkey until an instant-read thermometer inserted into the thickest part of breast without touching bone registers 150°F, about 45-60 minutes longer. Transfer turkey to a cutting board and let rest at least 30 minutes before carving.

TURKEY PASTRAMI



Turkey Pastrami image

Turkey pastrami is a low-fat alternative to beef pastrami and it tastes just as good. It's also much easier to make using your smoker.

Provided by Derrick Riches

Categories     Entree     Lunch     Dinner

Time 3h20m

Yield 32

Number Of Ingredients 11

1 quart water
1/2 cup brown sugar
1/2 cup kosher salt
1 tablespoon black peppercorns (whole)
2 teaspoons thyme
3 bay leaves
1 teaspoon cloves (whole)
6 cloves garlic (crushed)
2 1/2 pounds turkey breast
1 tablespoon dry juniper berries
1/4 cup black pepper (coarsely ground)

Steps:

  • Gather the ingredients.
  • In a saucepan, combine the water, brown sugar , and salt. Bring to a boil, stirring until the salt and sugar are dissolved.
  • Remove from heat and stir in the whole black peppercorns, thyme, bay leaves, whole cloves, and garlic. Allow the mixture to cool.
  • Place the turkey breast in a nonreactive container and pour the cooled mixture over it. Make sure that the turkey breast is completely covered. Cover the container and refrigerate for 48 hours.
  • Prepare your smoker for a smoke at about 220 F / 105 C for 2 1/2 hours.
  • Combine the juniper berries and coarsely ground black pepper.
  • Remove the turkey breast from the brine mixture and rinse it under cold water. Pat it dry with paper towels.
  • Cover the turkey breast with the juniper berry and black pepper rub. Make sure you press the rub into the surface of the turkey.
  • Place the turkey breast in the smoker, skin-side down.
  • Smoke for 2 to 2 1/2 hours, or until the turkey breast reaches an internal temperature of 165 F / 75 C.
  • Remove the turkey breast from the smoker and allow it to cool. The turkey pastrami will continue to gain flavor the longer you let it rest.
  • Slice the turkey pastrami to enjoy for sandwiches or as an entrée. Wrap any leftover turkey pastrami tightly and refrigerate it for up to a week.

Nutrition Facts : Calories 67 kcal, Carbohydrate 4 g, Cholesterol 28 mg, Fiber 0 g, Protein 11 g, SaturatedFat 0 g, Sodium 983 mg, Sugar 3 g, Fat 1 g, ServingSize 2 pounds (32 servings), UnsaturatedFat 0 g

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.

GRILLED TURKEY REUBEN SANDWICHES



Grilled Turkey Reuben Sandwiches image

The restaurant I worked at in college made these amazing turkey reuben sandwiches. They are a hit with everyone, and surprisingly easy. Feel free to adjust the sauerkraut to taste, but don't skimp on the thousand island dressing!

Provided by The-Baby-Bow-Lady

Categories     Main Dish Recipes     Sandwich Recipes     Turkey

Time 20m

Yield 2

Number Of Ingredients 6

1 cup sauerkraut, drained
10 ounces sliced deli turkey meat
2 tablespoons butter
4 slices marble rye bread
4 slices Swiss cheese
4 tablespoons thousand island salad dressing, or to taste

Steps:

  • Warm the sauerkraut and turkey, separately, in a microwave-safe bowls for 30-seconds; set aside. Spread butter generously on one side of each slice of rye bread, then spread the thousand island dressing on the other side. Divide the sauerkraut, turkey, and Swiss cheese on two slice of bread with the butter-side down. Stack the remaining two slices of bread with the butter-side up on top.
  • Heat a large skillet over medium-low heat. Arrange the sandwiches on the skillet and grill until lightly browned and the cheese is melted, about 3 minutes on each side.

Nutrition Facts : Calories 759.7 calories, Carbohydrate 48.9 g, Cholesterol 150 mg, Fat 43.9 g, Fiber 5.6 g, Protein 44.7 g, SaturatedFat 21 g, Sodium 3088.1 mg, Sugar 10.6 g

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.

TURKEY PASTRAMI



Turkey Pastrami image

Number Of Ingredients 9

2 pounds turkeys breast, skinless, boneless
1 tablespoon coriander seeds
2 teaspoons peppercorns, black, cracked
1 1/2 tablespoons salt, coarse (kosher or sea)
2 teaspoons brown sugar, dark, firmly packed
2 teaspoons paprika, sweet
1 1/2 teaspoons mustard seeds
1 teaspoon ginger, ground
3 cloves garlic, minced

Steps:

  • 1. Rinse the turkey breast under cold running water, then drain and blot dry with paper towels. Set aside while you prepare the spice rub.2. Coarsely crush the coriander seeds and pepper in a spice mill or under the edge of a cast-iron skillet. Combine the crushed spices in a bowl and whisk in the salt, sugar, paprika, mustard seeds, ginger, and garlic. Using your fingers, pat the mixture over the entire surface of the turkey breast and rub in thoroughly. Wrap the breast in plastic wrap or place in a large zip-lock plastic bag and let the turkey cure in the refrigerator for 24 hours.3. Set up the grill for indirect grilling, placing a drip pan in the center. If using a charcoal grill, preheat it to medium. If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high then, when smoke appears, lower the heat to medium. 4. When ready to cook, if using charcoal, toss the wood chips on the coals. Unwrap the turkey and oil the grill grate. Place the turkey on the hot grate over the drip pan. Cover the grill and cook the turkey until an instant-read thermometer inserted in the thickest part of the breast registers 180°F, 1 to 1 1/2 hours. If using charcoal, add 10 to 12 fresh coals per side after 1 hour of cooking.5. Transfer the turkey pastrami to a rack to cool, then refrigerate, covered, until cold. To serve, cut the pastrami into thin slices across the grain.Serves 4 to 8

Nutrition Facts : Nutritional Facts Serves

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.

PASTRAMI STUFFED TURKEY BREAST



Pastrami Stuffed Turkey Breast image

Make and share this Pastrami Stuffed Turkey Breast recipe from Food.com.

Provided by Feeding my Family

Categories     Poultry

Time 2h

Yield 10-12 serving(s)

Number Of Ingredients 15

1 cup water, boiling
1 ounce porcini mushroom, dried
1/4 cup extra virgin olive oil, divided
1/3 lb pastrami, sliced and diced
2 garlic cloves, minced
1 medium onion, chopped
3/4 lb baby bella mushroom cap, chopped
1/4 cup fresh Italian parsley, chopped
1 tablespoon fresh rosemary, chopped
2 cups breadcrumbs, made from challah
1 turkey breast, have the butcher debone, double butterfly and pound to 1/2 to 1 inch thickness
2 cups chicken broth, divided
1/4 cup vermouth, divided (or sweet white wine)
2 tablespoons flour
black pepper

Steps:

  • Soak the porcini mushrooms in the boiling water. Set aside.
  • Using 2 T extra virgin olive oil, sauté pastrami, garlic, and onion until the onions are translucent.
  • Add baby bella mushrooms. Sauté until mushrooms begin to brown and no liquid remains.
  • Stir in the parsley and rosemary.
  • Drain and squeeze the porcini mushroom, reserving the soaking water. Chop the mushrooms and add add them into the sauté.
  • Mix in breadcrumbs; season stuffing to taste with pepper. Mix in enough reserved mushroom soaking liquid by tablespoonfuls to moisten (about 1/4 c). (Continue to save the rest of the mushroom water).
  • Let stuffing cool.
  • Preheat oven to 375°F.
  • Lay out turkey.
  • Spread stuffing over the turkey breast, leaving 1-inch border. Sprinkle with additional mushroom-soaking liquid if dry. Roll the turkey jelly-roll style.
  • Secure with silicone cooking bands every 1 1/2 to 2 inches to hold shape and move to roasting pan.
  • Drizzle 3 T EVOO and 1/3 c chicken broth over the turkey roll.
  • Add 2 T EVOO, 2/3 c broth, 1/2 of the mushroom water, and 2 T vermouth to the bottom of the pan.
  • Tightly double wrap with foil.
  • Roast for 45 minutes. (turkey shoudl be browned and have reached an internal temperature of 175F).
  • To make gravy:.
  • Reserve 1 1/4 c of pan drippings.
  • Stir 2 T EVOO and 2 T flour together to make a paste.
  • Add pan drippings, remaining vermouth and mushroom water. Simmer 5 minutes, scraping browned bits. Whisk in flour paste. Continue to whisk until it simmers and thickens. Season with pepper to taste.

Nutrition Facts : Calories 360.4, Fat 15.8, SaturatedFat 3.7, Cholesterol 83.7, Sodium 510.4, Carbohydrate 19.5, Fiber 1.7, Sugar 2.7, Protein 33.4

Tips:

  • Use a sharp knife to slice the turkey breast against the grain for more tender results.
  • If you don't have a meat mallet, you can use a rolling pin or heavy skillet to pound the turkey breast thin.
  • Make sure the grill is hot before adding the turkey breast, to prevent it from sticking.
  • Cook the turkey breast over medium heat, so that it cooks evenly without burning.
  • Baste the turkey breast with the basting liquid every few minutes to keep it moist and flavorful.
  • Let the turkey breast rest for a few minutes before slicing and serving, to allow the juices to redistribute.

Conclusion:

Pastrami-style grilled turkey breast is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. It is a great way to use up leftover turkey, and it can also be made with fresh turkey breast. The key to making this dish is to use a good quality pastrami seasoning and to cook the turkey breast slowly and evenly. With a little bit of planning, you can have a delicious and flavorful pastrami-style grilled turkey breast that your family and friends will love.

Related Topics