Turkey pastrami

A luxurious appetizer of tender and juicy turkey will decorate your party. Turkey meat turns out to be very juicy and tender in taste. In addition, such pastrami is an excellent replacement for the purchased sausage. It looks beautiful both on sandwiches and as a cut for a festive table.

Irisha

The author of the recipe

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Composition / ingredients

Servings:

Turkey (fillet)

For brine:

Water

Salt

Sugar

Spices dry (allspice, a mixture of hot peppers, bay leaf, cloves)

to taste

For Marinade:

Honey

Vegetable oil

Soy sauce

Garlic

Paprika

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 11 g

Fats 27 % 6 g

Carbohydrates 23 % 5 g

124 kcal

GI: 40 / 0 / 60

Step-by-step cooking

Cooking time: 4 h

Step 1:
How to make turkey pastrami? Prepare the ingredients
Step 2:
First make a pickle. In water, dissolve salt, sugar, add spices, mix everything.
Step 3:
Send the washed turkey fillet to the brine and in the refrigerator for at least 2 hours.
Step 4:
After 2 hours make our marinade.
Step 5:
Mix honey, vegetable oil, finely chopped garlic, paprika and your favorite herbs.
Step 6:
Remove our fillet from the brine, dry and rub with marinade.
Step 7:
To give shape, we wrap our meat with a thread.
Step 8:
Send the prepared fillet to a baking dish (I use a glass one with a lid, but you can bake either in a sleeve or in a simple form without a lid, but cover the form with foil for the first 30 minutes). Pour half a glass of water on the bottom of the mold (the water should cover the bottom of the mold), cover with a lid and put in the oven for 30 minutes at 220C
Step 9:
After 30 minutes, remove the lid and bake for another half hour to form a golden crust, periodically coat the surface of the meat with juice from the bottom of the mold. Let the meat cool and serve the turkey pastrami to the table. Bon appetit!!

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .

If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.