Turkey Pastrami

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
72 4-ounce portions

Spice up your ordinary pastrami with this unqiue turkey pastrami recipe. With housemaid pastrami rub and fresh ingredients, this pastrami is juicy and filled with flavor.

Ingredients

2 gallons water
4 cups kosher salt
2 cups light brown sugar
4 cinnamon sticks
4 tbsp. mustard seed
1 tbsp. clove
2 tbsp. juniper berry
1 tbsp. ground ginger
1 tbsp. allspice
6 oz. pink curing salt
6 large turkey breasts
Pastrami Rub as needed

Pastrami Rub:
1 cup black peppercorns
3 tbsp. paprika
2 tbsp. whole mustard seed
1 cup whole coriander seed
1 tbsp. red pepper flakes
1 tbsp. ground ginger
1/2 cup light brown sugar
1/4 cup chopped garlic
1 tbsp. kosher salt

Steps

  1. To make Pastrami Rub: Grind peppercorns, coriander and mustard seed in spice grinder. Mix with all other ingredients.
  2. Place all pastrami ingredients, except meat, in large enough pot and bring to a boil. Once boiling, add 2 gallons of ice to brine and cool to 41°F before adding meat.
  3. Place meat in brine and store, covered, for 2 days in refrigerator. After beef has cured, rinse each breast under cold water to remove as mush brine as possible.
  4. Crust breast with good amount of Pastrami Rub. Smoke at low temperature, about 250°F, for about 1 hour. Then finish cooking for additional 1 1/2 hours, or until internal temperature reaches 165°F. 

Recipe by Rex Healthcare

More From FoodService Director

Industry News & Opinion

After shutting down 265 schools due to ongoing wildfires, the Los Angeles Unified School District kept three schools open on Friday and Saturday to provide meals for students and their families, the Los Angeles Times reports.

At one of the schools, employees and volunteers handed out around 100 meals on Friday and 270 meals on Saturday. The meals included items such as dragonfruit punch, raisins, bananas, sunflower kernels, whole-grain cinnamon graham crackers, sunflower seed butter and fat-free chocolate milk.

Around 80% of students in the district come from low-income...

Sponsored Content
Breakfast chili

From Bush’s Best®.

While decadent plates of French toast and pancakes stacked high will always be breakfast favorites, it’s undeniable that savory breakfast items are on the rise in many foodservice operations. Menu items such as avocado toast and omelets aren’t new, of course, but consumers’ preferences for better-for-you food choices, along with their desire for global flavors, are driving this trend.

According to a recent Technomic Breakfast report, consumer demand for vegetarian ingredients has led to an increase of ingredients like soy, tofu, beans, lentils, seeds,...

Industry News & Opinion

Industry veteran Joseph Fassler, 75, passed away on Dec. 1 after fighting cancer.

Dedicating over 50 years to foodservice, Fassler was the former president and CEO of Phoenix-based Restaura Inc., as well as a former chair of the National Restaurant Association and its Educational Foundation . In addition, he served on the advisory board for Northern Arizona University’s School of Hotel and Restaurant Management, and on the board of Oklahoma State University’s College of Human Environmental Sciences.

Fassler was given numerous awards throughout his career, including IFMA’s...

Industry News & Opinion

New York’s Department of Labor is seeking to overhaul the pay rules for foodservice employees and other workers whose job schedules might be tweaked at the last minute.

The proposals are a twist on the predictable-schedule laws that have been cropping up across the country. New York’s suggested rule changes look to protect call-in employees, or staff members who essentially are on standby to come into work if a shift is particularly busy. Although that setup is more of a convention in retailing, many restaurants also use that model, particularly during holiday seasons or on busy...

FSD Resources