Low Sodium Homemade Turkey Pastrami
Transform your deli favorites with this Low Sodium Homemade Turkey Pastrami recipe, a wholesome and flavorful alternative that's perfect for health-conscious eaters. Featuring tender turkey breast, this recipe is infused with a bold spice rub of coarsely ground black pepper, coriander, paprika, and a hint of brown sugar for natural sweetness. A brine of apple cider vinegar and water ensures the meat stays juicy while drawing in the savory flavors. Slow-roasted to perfection, this pastrami has a smoky, peppery crust with melt-in-your-mouth tenderness. Ready in just a few hours, it's ideal for sandwiches, salads, or as a protein-packed snack. Perfect for those seeking a low-sodium option without sacrificing taste, this deli-style turkey pastrami will become a meal-prep favorite you can savor all week long!
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Recipe Information
Ingredients
- 2 pounds Turkey breast
- 2 tablespoons Coarsely ground black pepper
- 1 tablespoon Ground coriander
- 1 tablespoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Mustard powder
- 1 teaspoon Brown sugar
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Olive oil
- 4 cups Water
Instructions
In a small bowl, combine the black pepper, ground coriander, paprika, garlic powder, onion powder, mustard powder, and brown sugar to make the spice rub.
Rinse the turkey breast and pat dry with paper towels.
Rub the turkey breast with the olive oil ensuring a thin coating all over.
Apply the spice mixture generously over the entire surface of the turkey breast, pressing it into the meat for maximum flavor.
Place the turkey breast in a large resealable plastic bag or a covered container with the apple cider vinegar and water, ensuring the liquid coats the meat.
Seal and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld and the meat to brine.
Preheat your oven to 275°F (135°C).
Remove the turkey from the brine, pat dry with paper towels, and place it on a rack set inside a roasting pan.
Roast the turkey in the preheated oven for about 2 hours, or until the internal temperature reaches 165°F (74°C).
Remove from oven and let the turkey rest for at least 15 minutes before slicing thinly across the grain.
Store the sliced pastrami in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
1507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 4281 mg | 186% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 4.1 g | ||
| Protein | 265.6 g | 531% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 309 mg | 24% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2753 mg | 59% | |
*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.
