Smoked Turkey Pastrami

Serves 4


  • 3-4 lbs of Boneless Skinless Half Turkey Breast
  • 4 tsp cracked Black Peppercorns
  • 2 Tbsp Coriander
  • 4 tsp Brown Sugar
  • 6 Garlic cloves, minced
  • 8 tsp Sea Salt
  • 4 tsp Sweet Paprika
  • 3 tsp Mustard Seeds
  • 2 tsp ground Ginger



  1. Mix and pound all the spices together in a large mortar and pestle.
  2. Rub the spice mixture over both sides of the turkey breast.
  3. Place the turkey in a glass casserole dish or large plate and cover with plastic wrap.
  4. Refrigerate overnight then remove from the refrigerator and let it stand for 2 hours.
  5. Rub the smoker rack with oil.
  6. Preheat the Smoker to 98°C (210°F) using Apple Bisquettes.
  7. Place the turkey on the oiled rack and smoke, 2 hours for a 3lb turkey breast, until an internal thermometer reads 60°C (140°F).
  8. Let the turkey rest for about 20 minutes.
  9. For an authentic pastrami appearance, slice thinly, in long pieces.


Recipe Compliments of Bradley Smokers