Turkey Pastrami with Smoked Paprika and Honey

4 servings

600 minutes

Turkey pastrami with smoked paprika and honey is a refined dish of Jewish cuisine that combines the sweetness of honey and the spiciness of paprika with the tenderness of turkey. The roots of this cooking method trace back to meat curing traditions, where a long processing time allowed for prolonged preservation. Under the influence of salt, the meat loses excess moisture, gaining a dense texture and then absorbs the aroma of spices. Honey adds a caramelized crust while smoked paprika adds zest. Baking at high temperatures makes the pastrami juicy and fragrant, while final aging in the refrigerator reveals flavor nuances. This dish is perfect for sandwiches, salads, or appetizers, delighting with its harmony of flavors and delicate texture. It will be a true decoration for festive tables or an exquisite everyday meal.

Energy value per serving

• Calories: 184.7
• Proteins: 34.5g
• Fats: 2g
• Carbohydrates: 9.8g

Ingredients

• Turkey fillet: 700 g
• Salt: 2 kg
• Smoked paprika: 1 tbsp
• Honey: 3 tbsp

Cooking steps

1. Salt the turkey fillet for a day. One piece weighs about 200 grams. Sprinkle salt in a thick layer at the bottom, arrange the pieces so they do not touch each other. Also sprinkle a thick layer of salt on top and between the sides. It is important that salt surrounds the meat everywhere, as it will draw out blood and moisture from the meat and allow it to cure.

   Required ingredients:

   • Turkey fillet: 700 g
   • Salt: 2 kg

2. The next day, place the salted fillet in ice water and put it in the refrigerator. The water should be changed about six times in a day — especially often during the first hours. Without this procedure, the meat will be too salty.

   Required ingredients:

   • Turkey fillet: 700 g

3. Squeeze the meat, wipe it with napkins, and place it on napkins to dry. Without this procedure, the spices won't stick to the meat.

4. Mix honey with smoked paprika. You can add a little black pepper if desired.

   Required ingredients:

   • Honey: 3 tablespoons
   • Smoked paprika: 1 tablespoon

5. Coat the pieces of meat with honey and paprika and leave for half an hour to five hours.

   Required ingredients:

   • Honey: 3 tablespoons
   • Smoked paprika: 1 tablespoon

6. Tie pieces of meat with string, slightly rolling them to shape the meat into sausages.

7. Place in an oven preheated to 200 degrees for 15 minutes. After half an hour, turn it over for even browning. Leave for another 10 minutes. Turn off the oven and let the meat rest in it overnight.

8. Put it in the refrigerator for a day.

9. Serve cold.