This turkey pastrami recipe is pretty straight-forward and easy to make. The rub needs to be applied a day in advance for get the flavor deep into the turkey meat. I got the recipe from my go to grilling book — How to Grill by Steven Raichlen. I had to make a couple of adjustments because I didn’t have what everything I needed on hand. Here’s my version:
- 3 tablespoons of ground coriander
- 3 tablespoons of cracked black peppercorns
- 6 cloves of minced garlic
- 1 1/2 teaspoons of yellow mustard seeds
- 1/4 cup coarse sea salt
- 1/4 cup firmly packed brown sugar
- 1 tablespoon of sweet paprika
- 1 tablespoon of ground ginger
- 1 bone-in turkey breast (4-5 pounds)
- 9×13 pan
- grill set up for indirect grilling
- wood chips for smoking
Coulda, Woulda, Shoulda’s:
- The original recipe called for coriander seeds. I couldn’t find it, so I used ground coriander
- The original recipe called for 1/4 cup of sweet paprika. I used all I had left. It probably would have been better with more of it.
- I made 2 sandwiches to see which I liked best. Honestly, I thought both were fantastic. Here’s what I made:
- Turkey Pastrami with horseradish mustard, Swiss cheese, and coleslaw on marble rye bread.
- Turkey Pastrami with coarse ground mustard and Colby Jack cheese on grilled marble rye bread (grilled cheese sandwich style)
- You could also add sour kraut and/or Russian dressing.
- I should also specify that the wood chips I used were Jack Daniel’s Wood Chips made from old whiskey barrels. You could use hickory, mesquite, or oak.