High Protein Homemade Turkey Pastrami
Elevate your meal prep game with this **High Protein Homemade Turkey Pastrami**, a lean and flavorful alternative to store-bought deli meats. This recipe combines succulent turkey breast with a robust brine infused with aromatic spices like coriander, mustard seeds, and black peppercorns. After resting in the brine, the turkey is coated in a custom spice blend, then slow-roasted to perfection, creating a tender and smoky pastrami that’s loaded with protein and entirely free of preservatives. Perfect for sandwiches, salads, or snacking, this turkey pastrami is as versatile as it is nutritious. Plus, it keeps well in the fridge, making it an excellent option for healthy meal prep. If you’re searching for a homemade lunch meat that’s both satisfying and wholesome, this recipe is your ultimate go-to!
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Recipe Information
Ingredients
- 2 pounds Turkey breast
- 2 cups Water
- 1 tablespoon Kosher salt
- 1 tablespoon Brown sugar
- 1 tablespoon Black peppercorns
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Coriander seeds
- 1 teaspoon Mustard seeds
- 1 teaspoon Onion powder
- 0.5 teaspoon Crushed red pepper flakes
Instructions
Start by preparing the brine. In a pot, combine water, kosher salt, brown sugar, and 1/2 tablespoon of black peppercorns. Bring the mixture to a boil.
Once the brine reaches a boil, remove it from the heat and allow it to cool completely.
Place the turkey breast in a shallow dish or zip-top bag and pour the cooled brine over it. Ensure the turkey is fully submerged.
Refrigerate the turkey in the brine for at least 4 hours, or overnight for best results.
Preheat your oven to 300°F (150°C).
Remove the turkey from the brine and pat it dry with paper towels. Discard the brine.
Crush the remaining black peppercorns, coriander seeds, and mustard seeds in a mortar and pestle or with a spice grinder.
In a small bowl, combine the crushed spices with garlic powder, smoked paprika, onion powder, and red pepper flakes.
Rub the spice mixture all over the turkey breast, ensuring it is thoroughly coated.
Place the turkey breast on a wire rack set over a baking sheet.
Roast the turkey in the preheated oven for 90 minutes or until the internal temperature reaches 165°F (74°C).
Remove the turkey pastrami from the oven and let it rest for about 10 minutes before slicing.
Slice thinly and serve as desired. Store any leftovers in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
1361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 6032 mg | 262% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 9.3 g | ||
| Protein | 264.1 g | 528% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 212 mg | 16% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2505 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
