Why isn't the bark (outside color) darker, like beef pastrami?

The main reason is the thickness of the spices, and the ratio of pepper. The fine ground black pepper is generally what makes the traditional pastrami so dark. Our recipe here is adjusted for the flavor of the turkey. You won't be missing out with the results.

I don't have, or want to use Szechuan peppercorns. What else can I use?

Juniper berries. It's classic, and will taste great. The Szechuan peppercorns are the better choice, if you are willing to purchase them. So many great recipes out there to use them with as well.

Can I use this for chicken?

Absolutely. Chicken breasts will be smaller, so keep that in mind. You don't have to butterfly and roll it up, you can use it at a seasoning as well. Just make sure that you dry-brine.

Smoked Turkey Pastrami, Healthy Alternative

Description

This smoked turkey pastrami is packed with unique spices, incredibly moist, and the best part: simple.

Ingredients

Scale

2 individual turkey breasts, or 1 whole unseparated breast on the bone (4-7lb)
3 tbsp coriander seeds
2 tbsp black peppercorns
1 tbsp fennel seeds
1 tbsp Szechuan peppercorns
1 tbsp kosher salt
1 tsp garlic powder
1 tsp white sugar

Instructions

1. Prepare the spice mix. Grind up the first 4 spices together, then mix the remaining ingredients.
2. Butterfly the turkey breasts. Slice these along the length, so it’s about 1/4″ thick. If the tenderloin is attached, leave it on. You want a flat, long piece of turkey for seasoning with the skin-side down. If you purchased a bone-in turkey breast, separate the breasts from the bone first, then butterfly.
3. Season the turkey on the exposed side first, then roll it up so the skin is on the outside. Tie with 3-4 small strings to keep it rolled tightly. Season the outside as well.
4. Place the rolls in the fridge on a wire rack, allowing them to rest uncovered for at least 4 hours, up to overnight.
5. Remove the turkey from the fridge 30 minutes before ready to cook.
6. Prepare the smoker, heating it up to 300°F. Smoke the turkey rolls until they reach an internal temperature of 140-145°F. Turn up the heat to 350-375°F and continue to cook the turkey. This higher temperature will help crisp up the skin, and you’ll cook until it registers 165°F internally.
7. Allow the turkey to rest for a few minutes before slicing.

Notes

Times will vary depending on the size of the turkey breasts. Estimated 50-70 minutes before the temperature will be ready to increase the heat for the finish. Do not put cold turkey on the smoker, make sure it has a chance to warm up slightly with room temperature air.

Keywords: pastrami, smoking, turkey, healthy