This smoked turkey pastrami is packed with unique spices, incredibly moist, and the best part: simple.
- 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
- Prepare the spice mix. Grind up the first 4 spices together, then mix the remaining ingredients.
- 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.
- 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.
- Place the rolls in the fridge on a wire rack, allowing them to rest uncovered for at least 4 hours, up to overnight.
- Remove the turkey from the fridge 30 minutes before ready to cook.
- 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.
- Allow the turkey to rest for a few minutes before slicing.
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