Turkey Pastrami

Ingredients

• 500 г Turkey breast fillet (Can be replaced with chicken fillet.)
• 1 л Cold water (For the brine.)
• 2 ст. л. Salt (For the brine.)
• 2 ст. л. Olive oil (For the sauce.)
• 1 ч. л. Sweet paprika (For the sauce.)
• 1 ч. л. Dried coriander (For the sauce.)
• 1 ч. л. Dried garlic (For the sauce.)
• 0.5 ч. л. Dried basil (For the sauce.)
• 0.25 ч. л. Black pepper (For the sauce; or to taste.)

Steps

1. 1

   Dissolve the salt in the cold water. Place the turkey fillet in the brine and refrigerate for at least 2 hours or overnight.

2. 2

   Remove the fillet from the brine and pat it thoroughly dry with paper towels.

3. 3

   Mix the olive oil, sweet paprika, dried coriander, dried garlic, dried basil, and black pepper to make the sauce.

4. 4

   Rub the sauce all over the dried fillet.

5. 5

   Wrap the meat tightly in parchment paper. Preheat the oven to 180°C and bake the wrapped fillet for 30 minutes.

6. 6

   Remove the meat from the oven and leave it to cool directly in the parchment paper.

7. 7

   Refrigerate the cooled meat for a couple of hours, or preferably overnight.

8. 8

   Store the pastrami in the parchment paper in a lidded container. It can be vacuum-sealed if desired.

Notes

The brining time in the refrigerator is at least 2 hours; it can be left overnight. After baking, chill in the refrigerator for a couple of hours or, preferably, overnight. The author does not specify a storage period. The pastrami can be used for sandwiches, as a tortilla filling, and in salads, or served warm with a side dish.

Nutrition per serving

• main dish
• make-ahead
• turkey
• baked
• gluten-free
• high-protein