Turkey breast pastrami. Turkey fillet pastrami Homemade turkey pastrami

If you need a snack in the form of sandwiches or sandwiches, then you can diversify it and instead of the usual sausage, choose a healthier and tastier option - turkey pastrami. This dish will be an ideal cut of meat for the holiday table. You can prepare it without much difficulty, you can experiment with taste, make it sweet or spicy.

How to cook turkey pastrami?

To make a dish like turkey pastrami at home, you need to consider the following:

The cooking process can be divided into two main stages: marinating and baking in the oven. The latter will only take about 15 minutes.

For the marinade you can use mustard, a mixture of peppers, and paprika.

Before baking, the meat is tied with thread to form beautiful rolls that will hold their shape well.

Turkey breast pastrami in the oven

A delicacy such as turkey pastrami in the oven is extremely easy to prepare; all additional ingredients can be obtained in any kitchen. The dish can be an excellent alternative to any cold cuts on the table, such as smoked sausage, balyk and boiled pork. In terms of taste, the food is in no way inferior to them.

Ingredients:

turkey fillet - 1 kg;

water - 1 l;

salt - 2 tbsp. l.;

sugar - 1 tbsp. l.;

soy sauce - 2 tbsp. l.;

honey - 2 tbsp. l.;

mustard - 1 tbsp. l.;

paprika - 2 tsp;

basil - 1 tsp;

olive oil - 2 tbsp. l.;

garlic - 3 cloves.

Preparation

Mix salt, sugar, spices and bay leaf. Pour in water, stir everything until dissolved.

Place the fillet in the brine. Refrigerate for 2 hours.

Grind all remaining ingredients.

Coat the turkey with the mixture and refrigerate for another couple of hours.

Tie the meat with thread and put it in the oven.

Turkey pastrami will be ready in an hour.

Turkey pastrami in the oven in foil

Such an original dish as turkey breast pastrami is rightfully considered dietary; it is not inferior to chicken. To make the dish more juicy, during baking you can periodically baste it with the remaining marinade. This will ensure that it is well saturated with a set of spices.

Ingredients:

turkey breast - 2 pcs.;

salt - 2 tbsp. l.;

bay leaf - 1 pc.;

water - 1 l;

mustard - 1 tbsp. l.;

spice mixture - 1 tbsp. l.;

paprika - 1 tbsp. l.;

pepper - 0.5 tsp.

Preparation

Pour salt and bay leaf with water.

Place the breast in the brine and refrigerate for 12 hours.

Mix mustard, mixed spices, paprika and pepper. Coat the meat and tie it with thread.

Cover a baking sheet with foil and place the meat in the oven. Turkey pastrami will be ready in 15 minutes.

Dried pastrami

There is a very original recipe with which you can prepare dried pastrami at home. Although the process takes a long time, the meat will be well marinated, as a result it will have an unsurpassed taste, which is no worse than that of the most exquisite meat delicacies; even seasoned gourmets will appreciate it.

Ingredients:

turkey fillet - 0.5 kg;

salt - 180 g;

black pepper - 40 g;

red pepper - 30 g;

garlic - to taste;

cognac - 50 ml.

Preparation

Rub the fillet with a mixture of spices, cognac and salt.

Refrigerate the meat for 12 hours. Then rub it again with pepper and garlic.

Wrap the meat in gauze and refrigerate for 3 days.

Pastrami in milk

There are many recipes for preparing turkey breast pastrami. To give it a delicate, refined taste, add milk. The readiness of the meat is checked using a knife; when piercing, clear juice should flow out. Before serving the dish, you need to wait for it to cool.

Ingredients:

turkey fillet - 700 g;

bay leaf - 4 pcs.;

honey - 2 tbsp. l.;

pepper - 2 tbsp. l.;

salt and sugar - 4 tbsp. l.;

soy sauce - 2 tbsp. l.;

paprika - 2 tbsp. l.;

milk - 1 l;

vegetable oil - 4 tbsp. l.

Preparation

Add salt, sugar, bay leaf and pepper to the milk and mix.

Place the meat in the marinade and refrigerate for a day.

Mix honey, oil, sauce, paprika and pepper. Grease the meat and refrigerate for another 6 hours.

Tie the fillet with thread and wrap it in foil, put it in the oven. Juicy turkey pastrami will be ready in 15 minutes.

Turkey fillet pastrami in the microwave

For busy housewives who don’t have enough time to cook, turkey pastrami, the recipe for which includes using the microwave, will be a real godsend. The undoubted advantage of this method is the absence of long preparatory processes; minimal preparation time is required.

Ingredients:

turkey fillet - 0.5 kg;

soy sauce - 50 ml;

sour cream - 100 g;

salt, spices.

Preparation

Rub the washed meat with a mixture of spices, salt, sauce and sour cream. Place everything in the sleeve.

Set the microwave power to 800 W, juicy turkey pastrami will be ready in 20 minutes.

Turkey pastrami in the air fryer

Turkey fillet pastrami made in an air fryer has an unsurpassed taste and aroma. This household appliance cooks meat evenly. A prerequisite is that it must first be marinated in order to be saturated with spices. For cooking, it is recommended to choose a container with thin walls.

Ingredients:

fillet - 1 kg;

paprika, pepper - 2 tsp each;

salt - 2 tbsp. l.;

water - 1 l;

garlic - 5 cloves;

vegetable oil - 2 tsp.

Preparation

Dissolve salt in water, soak meat for 2 hours.

Rub the fillet with pepper and paprika, make cuts and insert the garlic there.

In an air fryer with a temperature of 260 degrees, bake the meat for 20 minutes, then wrap the container in a towel and let it brew. Turkey pastrami will be ready in 2 hours.

Turkey pastrami in a slow cooker

Turkey pastrami at home is very popular, the recipe for which includes the use of a slow cooker. To create the perfect delicacy, you should use several cooking modes. The meat will be finally ready to eat when it sits in the refrigerator.

Ingredients:

turkey breast - 800-900 g;

honey - 3 tsp;

mustard - 3 tsp;

soy sauce - 3 tsp;

olive oil - 3-5 tbsp. l.;

salt - 2 tsp;

red pepper - 2 tbsp. l.;

garlic - 3 cloves.

Preparation

Mix honey, soy sauce, mustard and oil.

Pierce the meat with toothpicks, pour in the marinade, and let it sit in the cold for 12 hours.

Tie the meat with thread. Coat with a mixture of garlic, salt and pepper, place in a bowl.

Bake the meat on each side for 5-7 minutes. Then turn on the “Stew” mode and pour in 200 ml of water, cook with the lid closed for 30 minutes

Homemade turkey fillet pastrami is an ideal alternative to store-bought sausage. Turkey meat looks great on a holiday table as a main course or as an appetizer. Pastrami is suitable for sandwiches and sandwiches, it can be used in the preparation of pasta or salads.

Turkey pastrami has another undeniable advantage - it is not at all difficult to prepare, even for beginners. We bring to your attention a selection of the most successful recipes for turkey pastrami at home.

Turkey pastrami - basic recipe

The classic pastrami recipe involves following 3 important steps.:

Keeping meat in brine for a long time (up to a day). This stage allows you to achieve incredible juiciness of the breast, even if it turns out to be lean.
Quick roasting of meat. Heat treatment in the oven lasts no more than 20 minutes, after which the meat cools slowly with the door closed.
The last step is ripening the pastrami. At home, a refrigerator is used for this process, in which the aroma of spices should spread evenly throughout the meat.

Main Ingredients

Garlic (for deboning meat, it is better to use dry ground garlic - 1 teaspoon).
2 tsp. red paprika (to give the crust a red color).
Salt for brine - about a teaspoon (check the taste so that the brine is salty, but not bitter).
A mixture of spices to taste - black, white, pink, red pepper flakes.
Vegetable oil for deboning meat.
Turkey breast fillet – 1 kg.

Soak the bird in salt water. The meat should remain in the brine for at least 2 hours.
Remove the meat from the brine and dry it. You can use paper towels.
Prepare spices for deboning. Mix the mixture of peppers with vegetable oil to form a paste and coat the meat.
Transfer the future pastrami to a baking dish. It is not necessary to grease the edges of the pan; you can also use foil. There is no need to cover the meat or place it in a special baking bag, otherwise you will not achieve an appetizing crust.
Preheat the oven to 250 degrees and place the bird in it for 15 minutes.
Turn off the oven and leave the pastrami in it until it cools completely.
Place the cooled meat in the refrigerator overnight.

Turkey breast pastrami is perfect for dietary nutrition. Cold meat, cut into thin slices, served with salad leaves for breakfast or lunch. Bon appetit!

Turkey pastrami with honey and paprika

The peculiarity of this recipe lies in the incredibly tasty and aromatic glaze that is coated with the breast before placing it in the oven.

Ingredients

2 tbsp. l. brown cane sugar (if you don’t have it, you can use regular sugar).
2 tbsp. l.salt for brine.
Peppercorns - several pieces.
2 tbsp. l. honey
A pair of bay leaves.
1 tbsp. l. soy sauce.
2 tbsp. l. olive or sunflower oil.
1 tbsp. l. ground red paprika.
1 kg turkey breast fillet.

Step-by-step cooking recipe

The first step is to marinate the breast. For the marinade, mix salt with sugar and peppercorns and add water. Add bay leaves. Place the meat in the marinade, cover with a lid and place in the refrigerator for a day.
Prepare the glaze. To do this, mix the following ingredients - soy sauce, honey, oil and spices. The consistency should be thick enough so that the glaze does not drip off the breast.
Remove the meat from the refrigerator and wash off the marinade. Dry the meat with a paper towel before applying the glaze to the meat. The glazed meat is placed back in the refrigerator for a couple of hours. Ideally, the bird will lie in the glaze for another day.
Preheat oven to 160 degrees, prepare baking dishes. The bottom of the dish can be covered with food paper or foil. Roll the fillet pieces into a roll and tie with thread or a mesh bandage.
Place the meat in the oven for an hour. For perfect pastrami according to this recipe, you should coat the breast with the juice released half an hour after the start of baking.
Leave in the oven to cool, then place in the refrigerator to cool the meat completely.
Cut into slices and enjoy unsurpassed taste!

Turkey pastrami in a slow cooker

Modern devices for “eternally busy or lazy housewives” allow you to prepare excellent pastrami without an oven at home. We bring to your attention a recipe for a dish in a slow cooker, which will simplify and speed up the whole process a little.

Ingredients for cooking

Turkey fillet -1 kg.
3 tsp. honey (grade - to your taste).
3 tsp. grain mustard.
3 tsp. soy sauce.
2 tbsp cold pressed olive oil.
3 cloves garlic (plus a few cloves for the filling).
2 tsp. salt.
Spices to taste (preferably choose a mixture of peppers or red pepper flakes).

Step by step recipe

Wash and dry turkey fillet.
Mix the ingredients for the marinade - honey with soy sauce, mustard and oil.
Pierce the bird breast in several places to better distribute the marinade between the fibers of the meat. It is convenient to use a toothpick for this.
Place the meat in a plastic bowl, pour in the marinade and close tightly with a lid. Send the bird to marinate in the refrigerator for a couple of hours. Dishes containing meat should be turned over from time to time.
Remove the meat from the container and stuff it with filling. Usually, garlic cloves are used for the filling, but you can also use any vegetables to taste. Tie the stuffed fillet tightly with thread.
Roll the pastrami in a mixture of chopped garlic, oil, salt and spices.
Place the meat in the multicooker bowl and turn on the “Baking” mode. In this mode, the fillet is fried until golden brown, turning it as needed.
Switch the multicooker to the “Stew” mode and leave the pastrami for 20 minutes. After the meat is cooked, do not turn off the multicooker. Let it sit in the “Keep Warm” mode for another 30 minutes.
The finished dish is cut into slices and served chilled. Keep the pastrami wrapped in foil in the coldest part of your refrigerator (not the freezer) to help it retain its flavor longer.

This is how, if you do not take into account the marinating process, you can cook turkey fillet pastrami without an oven.

Secrets and subtleties of cooking

Strictly speaking, the original Jewish dish called “pastroma” is not made from poultry. Most often, pork or beef is used in recipes. In addition, the meat is smoked in a smokehouse rather than baked in an oven or slow cooker. However, turkey fillet pastrami turns out so juicy and tasty that we will close our eyes to a small historical inaccuracy and share the secrets of the dish from experienced housewives.

Pastorma is an exquisite meat snack, which, despite its excellent taste, is prepared simply. The meat is baked in the oven in a special way, which I will talk about a little later, but believe me, you don’t have to worry about it burning, not being baked, being dry or tough, and during the process you won’t have to turn anything over, water it endlessly and worry. Everything will be amazing and very simple.
I won't torment you. Let's get started. We need to take a piece of turkey breast weighing about 1 kg. Pour cold water into a saucepan, add 2 tbsp. spoons of salt, i.e. make a strong salt solution and put the washed meat there for about 2 hours. During this time, all the blood will come out of the meat, the meat will be white and very tender.
After 2 hours, we take out the meat, dry it and often add garlic. Moreover, it is advisable to cut the garlic into thin petals; during baking, it will almost dissolve in the meat.
Prepare the marinade paste. The main beauty is that the composition of seasonings can be chosen solely to your taste. But I usually use this: 1 tbsp. spoon of honey, 1 tbsp. spoon of mustard, 2 tbsp. spoons of soy sauce, 1 teaspoon of dry paprika, 1 teaspoon of poultry seasoning, rosemary, black pepper. Sometimes I can throw in something else, like dry mint. In short, a flight of fancy.

The breast should be marinated for at least 4 hours, I prefer to marinate overnight.
Then the fun begins. You need to turn on the oven to maximum (I have 250), warm it up, put the meat on a baking sheet, pour the marinade there and put it in a hot oven for exactly 25 minutes.

Nothing should be opened, watered or touched. After exactly 25 minutes, turn off the oven and do not approach it for another 2 hours. It is absolutely forbidden to open the oven, this is very important! So as not to be tempted, I turn it off and either go for a walk or go to bed if I’m preparing pasta in the evening.

In exactly two hours you will take delicious and very aromatic meat out of the oven. It will be completely ready, rosy (due to honey and paprika) and juicy.

The range of sausage products is rich and varied, but the composition of sausage products does not inspire optimism. Manufacturers use many artificial additives - flavors, dyes, taste enhancers. Therefore, sandwich lovers should master the recipe for preparing a dish such as turkey pastrami. The snack is not only tasty, but also very healthy. After all, turkey is a low-calorie meat containing many valuable proteins.

To obtain delicious homemade pastrami, you need to follow a technology that includes three stages.

Aging meat in specially prepared brine. In order for the meat to be salted well, it will have to be kept in brine for 12-24 hours.

Baking. Heat treatment of meat does not last long. The meat is baked in the oven for no more than 20 minutes. If you overcook, the turkey will turn out dry. Having finished baking, turn off the oven, but do not open the door; you need to let the turkey cool gradually and slowly.

Aging. Then you will need to keep the finished pastrami in the refrigerator so that the meat is saturated with the aroma of spices.

To prepare pastrami, use turkey breast or fillet. But the set of spices can be changed. Here are several recipe options.

Interesting Facts! Pastrama is often confused with basturma. These two snacks are indeed similar, but their origins are different. Basturma is an oriental dish, but pastrami has long been prepared in Moldova and Romania.

Turkey breast pastrami in the oven - recipe in 15 minutes

A simple and uncomplicated recipe - turkey pastrami in the oven. This is literally a recipe in 15 minutes, although, of course, it will take more time, but the actual preparation of the dish will take no more than a quarter of an hour.

1 kg ;
1 teaspoon dried basil;
1 teaspoon ground coriander;
2 teaspoons oregano;
2 teaspoons coriander beans;
2 teaspoons ground sweet paprika;
1 teaspoon mustard;
3 cloves of garlic;
salt to taste;
3 tablespoons of vegetable oil.

First of all, you need to prepare the brine. To do this, mix 4 tablespoons of salt in two liters of water. We wash the turkey fillet and remove any remaining feathers. If desired, you can remove the skin. Place the fillet in the brine, cover with a lid and leave for 2 hours. The time indicated is approximate; you can keep the fillet in the brine longer, but less is not recommended.

Let's prepare the marinade. To do this, in a small container, mix ready-made mustard, dry basil, oregano, as well as coriander - ground and in grains. Add sweet paprika and vegetable oil, mix everything well. Leave this mixture for 1-1.5 hours so that all the spices and seasonings have time to “make friends”.

Read also: Stuffed tomatoes for appetizer – 9 recipes

We take the fillet out of the brine, rinse it in cold water and dry it well with napkins. Peel the garlic and cut it into long narrow sticks. We make punctures in the fillet with a narrow knife and insert garlic sticks into the punctures. Then we take the infused marinade and coat the breast fillet well with it.

Wrap the fillet in foil. Turn on the oven to heat up, setting the temperature regulator to 250 degrees. After the oven has heated to the specified temperature, place the fillet wrapped in foil in the oven. After exactly 15 minutes, turn off the oven, but do not open the door for another 2 hours.

Then remove the fillet and let it cool to room temperature. After this, we put our snack in the refrigerator for 10-12 hours. Once cooled this way, the pastrami will be very easy to slice into thin slices.

Pastrami with paprika and honey

If you're a fan of savory appetizers, you'll love this Turkey Pastrami with Paprika and Honey. Pastrami can be used to complement holiday cold cuts, or simply prepared for sandwiches with your morning coffee.

1 kg turkey breast fillet.

Brine:

1 liter of water;
2 tablespoons of salt (added without a slide);
1 tablespoon of sugar (without a slide);
2 bay leaves;
2 clove buds;
5 peas of allspice.

Marinade:

2 tablespoons honey;
1 tablespoon mustard;
4 tablespoons of vegetable oil;
1 tablespoon of spice mixture for baked meat;
1 teaspoon dry basil;
3 cloves of garlic.

Let's prepare the turkey fillet - wash, remove films, and dry. Now you need to make the brine. To do this, pour water into the pan, add salt and sugar, as well as the spices indicated in the list, and set to boil. After boiling, turn off and cool to room temperature. Place the prepared turkey in the brine and place it in the refrigerator for at least 2 hours. You can leave the fillet in the brine overnight, it won’t make things worse.

Advice! Instead of fresh garlic, you can use dry garlic pieces or powder.

Now let's start preparing the marinade. Place honey in a container. If it is thick, then heat it a little in the microwave or in a water bath. Mix honey with vegetable oil, stir until the mass becomes completely homogeneous.

Add chopped fresh or dry garlic to the honey and butter, as well as ready-made mustard (choose the spiciness of the mustard to your taste) and spices. Mix everything very well and leave to stand, covering the container with the marinade with cling film. The marinade needs to sit for about an hour, during which time all the spices will have time to “make friends” with the soda, and the mixture will acquire a balanced aroma.

Read also: Sausage in batter – 11 recipes

Remove the fillet from the brine, wash and dry. Lubricate well with marinade. Let the marinated fillet stand for two hours in the refrigerator so that the meat is saturated with the flavor of the spices.

We take the fillet out of the refrigerator, tie it tightly with culinary thread, making turns across the piece. Place the fillet in the pan and cover the top of the pan with foil. Bake for 20 minutes, then turn off the heat and leave the pastrami in the oven for another 2 hours so that it cools very slowly.

Advice! It is best to bake pastrami in a glass dish. If you use a metal or ceramic form, then the dishes must first be covered with baking paper.

Take out the baked turkey and let it cool to room temperature. Note, wrap the snack in foil or cling film and put it in the refrigerator for 10-12 hours.

Turkey thigh pasta

You can make pastrami not only from breast fillet, but also from thigh fillet. To do this, you will need to free the meat from the bones. This is not difficult to do; you need to make a neat cut along the bone and cut off the meat in a whole layer.

800 gr. turkey thigh meat;
2 glasses of water;
1 tablespoon vegetable oil;
2 teaspoons ground paprika;
1 teaspoon curry seasoning;
0.5 teaspoon ground white pepper;
0.5 teaspoon ground black pepper;
0.5 teaspoon ground ginger;
1 pinch of red hot pepper;
salt.

Step 1: Prepare the breast.

Pastrami is a traditional dish of Moldova and Romania in Jewish cuisine. To properly prepare pastrami Turkey breast is pre-soaked in brine for 2 hours. This tenderizes the turkey and brines it just the right amount. Rubbing the breast just like that with salt is pointless - you won’t rub the salt inside, and the fillet should be saturated with salt. So the first thing we do is wash the turkey breast. We blot with a towel and place on the board. If the skin has not been removed before in the store, pry it with a knife on one side and remove it from the breast. Determine the purpose of the skin yourself. But we don't need it. Wash the breast again and place it in the pan. Take 2 liters of water and add 4 tablespoons of table salt. Dilute and leave for 2 hours in a cool place. You can cover it with a lid and place it on the bottom shelf of the refrigerator.

Step 2: prepare the marinade paste.

Now comes the fun part. The unsurpassed aroma and spiciness of turkey breast is achieved through a mixture of several seasonings. We need to prepare it. For this Place a full teaspoon of classic mustard in a deep bowl. Possibly with a pea! Take a clean teaspoon and measure out the seasonings: basil, oregano, coriander seeds and sweet paprika 2 teaspoons each, and one ground coriander. Using the tip of a knife, remove ground red pepper from the bag. Add 3 tablespoons of oil. Mix it all thoroughly and leave until the end of salting the breast.

Step 3: stuff the breast and apply the spicy paste.

After two hours, the breast can be removed from the brine. Rinse it under running water and dry with a towel. Peel the garlic cloves and cut into slices about half a centimeter thick. We make cuts in the breast fillet and stuff with garlic slices. The deeper the garlic goes, the better. Now the meat must be coated on all sides with spicy paste. Transfer the breast from the board to a baking sheet or frying pan and spread the paste. I don't recommend doing this by hand. Use the knife you used to make the cuts. As a last resort, use a butter knife. Set the oven to the highest temperature (250*) and wait for it to warm up properly.

Step 4: bake the pastrami.

We are very close to our secret: unusual cooking! It consists in placing dishes with breast into the oven for exactly 15 minutes. And after the call you turn off the oven, but The breast remains in the oven for another 2 hours. At the same time, opening the oven is strictly prohibited! The breast will be ready on its own and will be baked on top and juicy inside.

Step 5: Serve turkey breast pastrami.

Pastrami is mainly served as an independent dish. But it is often served with side dishes of stewed or fresh vegetables, used as a slice for sandwiches or cut into fresh vegetable salads. The choice is yours! Bon appetit!

You can also bake the breast using foil. To do this, line it on a dish and start coating the breast directly on the foil. Then wrap it up. Otherwise the preparation remains the same;

You can also use French mustard in preparing the paste;

You can throw a couple of black peppercorns and two or three bay leaves into the brine.