Keto Homemade Turkey Pastrami
Satisfy your deli-style cravings with this Keto Homemade Turkey Pastrami that’s bursting with bold flavors and perfect for a low-carb lifestyle. This recipe begins with a 24- to 48-hour brining process, infusing the turkey breast with a tangy mix of apple cider vinegar, bay leaves, and keto-friendly sweetener for unbeatable juiciness. Coated in a fragrant spice rub featuring smoked paprika, ground coriander, and garlic powder, the turkey is then slow-roasted to tender, smoky perfection. Serve it thinly sliced in lettuce wraps, atop crisp salads, or as a protein-packed snack on its own. This easy-to-make turkey pastrami is a healthier, keto-friendly alternative to store-bought deli meats, free of hidden sugars and packed with flavor to keep you coming back for more!
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Recipe Information
Ingredients
- 2 pounds Boneless, skinless turkey breast
- 2 tablespoons Coarse kosher salt
- 1 tablespoon Smoked paprika
- 2 tablespoons Coarse black pepper
- 1.5 tablespoons Ground coriander
- 1 tablespoon Ground mustard
- 2 teaspoons Garlic powder
- 1 teaspoon Crushed red pepper flakes
- 4 cups Water
- 1 cup Apple cider vinegar
- 2 tablespoons Erythritol or your favorite keto sweetener
- 2 pieces Bay leaves
- 1 tablespoon Whole black peppercorns
Instructions
In a large bowl, create a brine by combining 4 cups of water, apple cider vinegar, erythritol, bay leaves, and whole black peppercorns.
Place the turkey breast into the brine, ensuring it is fully submerged. Cover and refrigerate for 24 to 48 hours.
After brining, remove the turkey from the liquid and pat it dry using paper towels.
In a small bowl, mix together coarse kosher salt, smoked paprika, coarse black pepper, ground coriander, ground mustard, garlic powder, and crushed red pepper flakes to form the spice rub.
Evenly coat the turkey breast with the spice rub, pressing it firmly into the meat.
Preheat your oven to 350°F (175°C).
Place the coated turkey breast on a baking rack set over a baking sheet to catch any drippings.
Roast in the preheated oven for about 90 to 120 minutes, or until the internal temperature of the turkey reaches 165°F (74°C).
Remove the turkey pastrami from the oven and let it rest for at least 15 minutes before slicing.
Slice thinly and enjoy your keto-friendly pastrami on lettuce wraps, salads, or enjoy on its own.
Nutrition Facts
Calories |
1407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 17% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 12154 mg | 528% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 2.1 g | ||
| Protein | 277.5 g | 555% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 369 mg | 28% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 3557 mg | 76% | |
*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.
