Turkey Thigh Pastrami
4 servings
80 minutes
Turkey pastrami is a refined dish of Mediterranean cuisine where tender meat is marinated and roasted to acquire a rich flavor of spices and a soft texture. The origins of pastrami trace back to ancient meat preservation traditions where spices and salt helped preserve the product. In this recipe, the turkey is first marinated in a brine solution and then infused with a mixture of aromatic spices including paprika, curry, and ginger. Roasting at high temperature creates an appetizing crust while resting in the turned-off oven keeps the meat juicy. The result is an ideal appetizer suitable for serving as cold slices with bread or fresh vegetables as well as complementing a festive table. The flavor of pastrami is rich, slightly spicy with distinct notes of paprika and ginger making it special.
1
Wash the turkey thighs well and soak them in a salt solution (1 tablespoon of salt per 1 cup of water) until the liquid completely covers the meat. Cover with a lid and refrigerate overnight.
- Turkey thigh: 800 g
- Water: 2 glasss
- Salt: 4.5 tablespoons
2
For the marinade, mix sunflower oil, ground paprika, curry, ground white and black pepper, salt to taste, and ground ginger.
- Unrefined sunflower oil: 1 tablespoon
- Ground paprika: 2 teaspoons
- Curry powder: 1 teaspoon
- Ground white pepper: 0.5 teaspoon
- Ground black pepper: 0.5 teaspoon
- Salt: 4.5 tablespoons
- Ground ginger: 0.3 teaspoon
3
Remove the meat from the solution, dry it, and evenly coat it with marinade.
- Turkey thigh: 800 g
4
Wrap in a roll, tie with thread, net, or bandage. Place on a baking sheet lined with parchment paper or foil.
5
Bake the pastrami in an oven preheated to 250 degrees for 25 minutes. Turn off the oven and leave the cooked pastrami there for another 40 minutes. Cool to room temperature.
6
Slice the pastrami and serve. Enjoy your meal!