Turkey Pastrami

[ssandy_561]

Since I'll be filling my freezer this month with as many turkeys as I can get on sale I was wondering about Turkey Pastrami. Any info here about how to make and any pointers on how to cook. I own a PBC and 22" Webber kettle with a SnS.

Thanks

[ssandy_561]

Not sure if this got lost in the shuffle or if there are not too many people here that make Turkey Pastrami. Just looking for a good link or old post if anybody knows of one.

Thanks

[shify]

I have made turkey pastrami a few times. Used boneless/skinless turkey breast and cured with a typical pastrami/corned beef brine. Because of the size, it doesn't need to cure nearly as long as a brisket does. Generally I think I cured it 2-3 days. Then rub with black pepper and coriander. I smoked at around 275ish on a WSM until it reaches 155/160. I used a WSM. I also like to steam it after it finishes cooking as it helps the texture.

edit:
here are the two pictures I could find on my phone.

[Spinaker]

I bet this would be really good. You should absolutely give this a try. Make sure to let us know what you think.

[Jon Solberg]

^ I concur

[kmhfive]

Never done it. But I’ve considered many different meats for Pastrami. I think turkey would work well — especially the breast pieces.

[jgreen]

That sure looks interesting. Never thought of trying that.

[Thunder77]

The only times I have seen turkey pastrami, it was store-bought. It think it was made from the thigh meat, but I am not certain. My only concern with turkey breast would be drying it out. I sure hope you try it, and let us know the results!

[Thunder77]

Just found this:

http://thehealthyfoodie.com/smoked-turkey-pastrami/