Turkey Breast Pastrami Recipe. Calorie, chemical composition and nutritional value.

Homemade turkey fillet pastrami is an ideal alternative to store-bought sausage. Turkey meat looks great on a holiday table as a main course or as an appetizer. Pastrami is suitable for sandwiches and sandwiches, it can be used in the preparation of pasta or salads.

Turkey pastrami has another undeniable advantage - it is not at all difficult to prepare, even for beginners. We bring to your attention a selection of the most successful recipes for turkey pastrami at home.

Turkey pastrami - basic recipe

The classic pastrami recipe involves following 3 important steps:

Keeping meat in brine for a long time (up to a day). This stage allows you to achieve incredible juiciness of the breast, even if it turns out to be lean.
Quick roasting of meat. Heat treatment in the oven lasts no more than 20 minutes, after which the meat cools slowly with the door closed.
The last step is ripening the pastrami. At home, a refrigerator is used for this process, in which the aroma of spices should spread evenly throughout the meat.

Main Ingredients

Garlic (for deboning meat, it is better to use dry ground garlic - 1 teaspoon).
2 tsp. red paprika (to give the crust a red color).
Salt for brine - about a teaspoon (check the taste so that the brine is salty, but not bitter).
A mixture of spices to taste - black, white, pink, red pepper flakes.
Vegetable oil for deboning meat.
Turkey breast fillet – 1 kg.

Soak the bird in salt water. The meat should remain in the brine for at least 2 hours.
Remove the meat from the brine and dry it. You can use paper towels.
Prepare spices for deboning. Mix the mixture of peppers with vegetable oil to form a paste and coat the meat.
Transfer the future pastrami to a baking dish. It is not necessary to grease the edges of the pan; you can also use foil. There is no need to cover the meat or place it in a special baking bag, otherwise you will not achieve an appetizing crust.
Preheat the oven to 250 degrees and place the bird in it for 15 minutes.
Turn off the oven and leave the pastrami in it until it cools completely.
Place the cooled meat in the refrigerator overnight.

Turkey breast pastrami is perfect for dietary nutrition. Cold meat, cut into thin slices, served with salad leaves for breakfast or lunch. Bon appetit!

Tender turkey pastrami

Time: 20 hours.
Number of servings: 2 persons.
Calorie content of the dish: 130 kcal/100 g.
Purpose: snack.
Difficulty: easy.

Turkey pastrami is the most tender pastrami available. This delicacy retains the maximum possible amount of juice, since the meat is not baked for a long time, but “reaches” in the residual heat. The dish can replace cold cuts on the holiday table or boring sausage on morning sandwiches, because it is incredibly healthy and suitable even for those losing weight due to its low calorie content.

Ingredients:

turkey breast fillet – 2 pcs.;
salt – 2 tbsp. l.;
bay leaf – 1 pc.;
spicy mustard – 1 tbsp. l.;
dry spice mixture for poultry - 1 tbsp. l.;
paprika – 1 tbsp. l.;
water – 1 liter;
greens (dill, parsley) - to taste;
ground black pepper – 0.5 tbsp. l.

Cooking method:

Heat the water, stir salt in it.
Crumble bay leaf into marinade.
Rinse the meat and fill it with brine. Leave to marinate for 12 hours, covered.
Remove the fillet and pat it dry with paper towels.
Mix mustard, black pepper, spices and paprika.
Coat the breast with the mixture.
Roll up the meat rolls and secure them with threads.
Preheat the oven to 250 degrees.
Place the turkey on a baking sheet. Bake for 15 minutes.
At the end of the baking process, leave the rolls in the oven for 7 hours without opening the door.
When serving, sprinkle with herbs.

Turkey pastrami with honey and paprika

The peculiarity of this recipe lies in the incredibly tasty and aromatic glaze that is coated with the breast before placing it in the oven.

Ingredients

2 tbsp. l. brown cane sugar (if you don’t have it, you can use regular sugar).
2 tbsp. l.salt for brine.
Peppercorns - several pieces.
2 tbsp. l. honey
A pair of bay leaves.
1 tbsp. l. soy sauce.
2 tbsp. l. olive or sunflower oil.
1 tbsp. l. ground red paprika.
1 kg turkey breast fillet.

Step-by-step cooking recipe

The first step is to marinate the breast. For the marinade, mix salt with sugar and peppercorns and add water. Add bay leaves. Place the meat in the marinade, cover with a lid and place in the refrigerator for a day.
Prepare the glaze. To do this, mix the following ingredients - soy sauce, honey, oil and spices. The consistency should be thick enough so that the glaze does not drip off the breast.
Remove the meat from the refrigerator and wash off the marinade. Dry the meat with a paper towel before applying the glaze to the meat. The glazed meat is placed back in the refrigerator for a couple of hours. Ideally, the bird will lie in the glaze for another day.
Preheat oven to 160 degrees, prepare baking dishes. The bottom of the dish can be covered with food paper or foil. Roll the fillet pieces into a roll and tie with thread or a mesh bandage.
Place the meat in the oven for an hour. For perfect pastrami according to this recipe, you should coat the breast with the juice released half an hour after the start of baking.
Leave in the oven to cool, then place in the refrigerator to cool the meat completely.
Cut into slices and enjoy unsurpassed taste!

Pastrami with mustard

Ingredients for marinade:

salt - 90 grams;
white sugar - 70 grams;
cane sugar - 60 grams;
honey - 30 grams;
coriander seeds - half a glass;
mustard seeds - half a glass;
garlic - two cloves;
cloves - 5-6 inflorescences;
bay leaf - two or three pieces;
cinnamon - a quarter teaspoon;
black pepper - 8-10 peas;
allspice - 3-4 peas;
ginger, nutmeg - to taste.

Ingredients for breading:

coriander - three tablespoons;
black pepper - one tablespoon;
sweet paprika (smoked) - one tablespoon.

The basis:

Meat - one and a half to two kilograms.

Cooking method:

Beef pastrami is made from tender fillet. Brisket or a piece of the rear thigh muscle will do. There must be one centimeter of fat on it.

First you need to salt the meat. To do this, you need to prepare a special marinade. The first step is to boil water and dissolve salt in it. Then you need to pour out all the spices and add sugar at the very end. After this, the brine should be boiled for a couple of minutes, removed from the heat and cooled.
Next, you need to fill it with marinade and put it in the refrigerator for 5-6 days. Packages should be turned over once a day.
Then the salted beef must be removed from the bag, washed thoroughly and dried with a paper towel.
Afterwards you need to prepare the deboning. To do this, grind coriander, black pepper and sweet pepper in a mortar.
Then the meat needs to be rubbed with spices on both sides and left to marinate for a couple of hours.
Next, you need to place the meat on a wire rack in a deep baking pan. Pour a couple of glasses of water into the bottom. After this, the entire structure must be tightly wrapped in foil.
Now you need to preheat the oven to 150 degrees, put the beef in it, lower the temperature to about 100 degrees and bake the product for two hours.
After this, the beef pastrami should be removed from the oven and kept for another 10-15 minutes under foil.
The snack is ready to eat! It can be kept in the refrigerator, wrapped in paper. For long-term storage, a freezer is suitable. But then it is better to wrap the meat in film. Bon appetit!

Turkey pastrami in a slow cooker

Modern devices for “eternally busy or lazy housewives” allow you to prepare excellent pastrami without an oven at home. We bring to your attention a recipe for a dish in a slow cooker, which will simplify and speed up the whole process a little.

Ingredients for cooking

Turkey fillet -1 kg.
3 tsp. honey (grade - to your taste).
3 tsp. grain mustard.
3 tsp. soy sauce.
2 tbsp cold pressed olive oil.
3 cloves garlic (plus a few cloves for the filling).
2 tsp. salt.
Spices to taste (preferably choose a mixture of peppers or red pepper flakes).

Step by step recipe

Wash and dry turkey fillet.
Mix the ingredients for the marinade - honey with soy sauce, mustard and oil.
Pierce the bird breast in several places to better distribute the marinade between the fibers of the meat. It is convenient to use a toothpick for this.
Place the meat in a plastic bowl, pour in the marinade and close tightly with a lid. Send the bird to marinate in the refrigerator for a couple of hours. Dishes containing meat should be turned over from time to time.
Remove the meat from the container and stuff it with filling. Usually, garlic cloves are used for the filling, but you can also use any vegetables to taste. Tie the stuffed fillet tightly with thread.
Roll the pastrami in a mixture of chopped garlic, oil, salt and spices.
Place the meat in the multicooker bowl and turn on the “Baking” mode. In this mode, the fillet is fried until golden brown, turning it as needed.
Switch the multicooker to the “Stew” mode and leave the pastrami for 20 minutes. After the meat is cooked, do not turn off the multicooker. Let it sit in the “Keep Warm” mode for another 30 minutes.
The finished dish is cut into slices and served chilled. Keep the pastrami wrapped in foil in the coldest part of your refrigerator (not the freezer) to help it retain its flavor longer.

This is how, if you do not take into account the marinating process, you can cook turkey fillet pastrami without an oven.

Chicken breast in a slow cooker

Time: 15 hours.
Number of servings: 6 persons.
Calorie content of the dish: 180 kcal/100 g.
Purpose: snack.
Cuisine: Jewish.
Difficulty: easy.

Pastrami cooked in a slow cooker has an exquisite taste, is incredibly healthy, low in calories - suitable for those losing weight. This delicacy can be given to children without fear, because all the ingredients are completely natural. The delicacy can be used as part of a meat plate or as an independent appetizer dish, especially well paired with wine.

Ingredients:

chicken breast fillet – 700 g;
allspice black pepper – 5 pcs.;
water – 800 ml;
salt – 3 tbsp. l.;
sugar – 1 tbsp. l.;
coriander beans – 1 tsp;
cloves – 4 pcs.;
French mustard - 2 tbsp. l.;
sunflower oil – 2 tbsp. l.;
bay leaf – 2 pcs.

Cooking method:

Mix salt, sugar, bay leaf, coriander, cloves and black pepper. Pour in warm water, mix thoroughly.
Wash the meat and cut off a small part of the fillet.
Immerse the remaining large fillets in the marinating solution and leave in the refrigerator for 12 hours.
For the sauce, mix mustard with butter.
Dry the chicken, roll it up and secure with threads.
Coat the meat with sauce and place in a slow cooker.
Cook on the “stew” mode for 15 minutes, then keep on heat for another 2 hours until done, without opening the lid.

Secrets and subtleties of cooking

Strictly speaking, the original Jewish dish called “pastroma” is not made from poultry. Most often, pork or beef is used in recipes. In addition, the meat is smoked in a smokehouse rather than baked in an oven or slow cooker. However, turkey fillet pastrami turns out so juicy and tasty that we will close our eyes to a small historical inaccuracy and share the secrets of the dish from experienced housewives.

Pastrami can be an excellent replacement for the usual meat plate - sliced sausage, balyk, boiled pork. The delicacy is very simple to prepare, and the pastrami turns out to be unusually tender.

The process of preparing pastrami is divided into two main stages: marinating and direct cooking in the oven. In this case, the meat will spend only 10-15 minutes in the oven. The rest of the time it will “cook” thanks to the residual heat in the now turned off oven. This cooking method will retain the maximum amount of juice in the meat.

Turkey pastrami is a dietary delicacy. It is published on our website, but this dish can be prepared not only from poultry, but from any meat, because pastrami is not so much a dish as a cooking method.

Cooking time: about 20 hours including marinating time

Preparation

Cover the container with the turkey with a lid or film and refrigerate for 12 hours. During this time, the turkey will be evenly salted.

Baking.

Remove turkey from brine and pat dry with paper towels. If the meat is not wiped, the spices will not stick well.

Prepare the meat spice rub: Combine mustard, mixed spice, paprika, and black pepper in a small bowl. This is an indicative set of spices for cooking pastrami. You can make your own combinations to suit your taste.

Using a pastry brush, coat the fillet with spices on both sides.

Then you need to tie the meat with a thread, forming rolls so that it cooks more evenly and keeps its shape.

Cover the baking sheet with a sheet of foil - this will make further cleaning easier. Place the meat on the baking sheet a short distance apart so that hot air circulates around each piece.

Preheat the oven to maximum temperature (250 degrees) and place the meat in it. After 15 minutes, turn off the oven, but leave the turkey in the oven until completely cool.

Cut the finished pastrami into thin slices and serve. This is delicious!

The range of sausage products is rich and varied, but the composition of sausage products does not inspire optimism. Manufacturers use many artificial additives - flavors, dyes, taste enhancers. Therefore, sandwich lovers should master the recipe for preparing a dish such as turkey pastrami. The snack is not only tasty, but also very healthy. After all, turkey is a low-calorie meat containing many valuable proteins.

To obtain delicious homemade pastrami, you need to follow a technology that includes three stages.

Aging meat in specially prepared brine
. In order for the meat to be salted well, it will have to be kept in brine for 12-24 hours.

Baking
. Heat treatment of meat does not last long. The meat is baked in the oven for no more than 20 minutes. If you overcook, the turkey will turn out dry. Having finished baking, turn off the oven, but do not open the door; you need to let the turkey cool gradually and slowly.

Maturation
. Then you will need to keep the finished pastrami in the refrigerator so that the meat is saturated with the aroma of spices.

To prepare pastrami, use turkey breast or fillet. But the set of spices can be changed. Here are several recipe options.

Interesting Facts! Pastrama is often confused with basturma. These two snacks are indeed similar, but their origins are different. Basturma is an oriental dish, but pastrami has long been prepared in Moldova and Romania.

Turkey breast pastrami in the oven - recipe in 15 minutes

A simple and uncomplicated recipe - turkey pastrami in the oven. This is literally a recipe in 15 minutes, although, of course, it will take more time, but the actual preparation of the dish will take no more than a quarter of an hour.

1 kg ;
1 teaspoon dried basil;
1 teaspoon ground coriander;
2 teaspoons oregano;
2 teaspoons coriander beans;
2 teaspoons ground sweet paprika;
1 teaspoon mustard;
3 cloves of garlic;
salt to taste;
3 tablespoons of vegetable oil.

First of all, you need to prepare the brine. To do this, mix 4 tablespoons of salt in two liters of water. We wash the turkey fillet and remove any remaining feathers. If desired, you can remove the skin. Place the fillet in the brine, cover with a lid and leave for 2 hours. The time indicated is approximate; you can keep the fillet in the brine longer, but less is not recommended.

Let's prepare the marinade. To do this, in a small container, mix ready-made mustard, dry basil, oregano, as well as coriander - ground and in grains. Add sweet paprika and vegetable oil, mix everything well. Leave this mixture for 1-1.5 hours so that all the spices and seasonings have time to “make friends”.

Delicious and easy: juicy turkey breast pastrami in 5 steps!

This is an unusual recipe for preparing a turkey breast dish - pastrami! Some people think that turkey meat itself is dry, but this recipe turns out turkey meat juicy and flavorful! And this despite the fact that it will take a little effort, and the result will please not only the family, but also the guests. Why is he unusual? We'll tell you in the recipe!

Ingredients:

Chilled turkey breast fillet 1 kg
Dried basil seasoning 2 tsp
Ground coriander 1 tsp
Oregano seasoning 2 tsp
Coriander seasoning beans 2 tsp
Paprika sweet seasoning ground 2 tsp
Ground hot red pepper on the tip of a knife
Table mustard (without flavoring additives!) 1 tsp
Fresh garlic 3 cloves (medium)
Running water (distilled) 2 l
Table salt 4 tablespoons per 2 liters of water
Vegetable oil 3 tbsp

We will need: oven, kitchen towel, deep bowl for marinade, frying pan or baking sheet, 2.5 liter saucepan, teaspoon, knife, cutting board, foil.

Step 1. Prepare the breast.

Pastrami is a traditional dish of Moldova and Romania in Jewish cuisine. To properly prepare pastrami, the breasts are pre-soaked in brine for 2 hours. This tenderizes the turkey and brines it just the right amount. Rubbing the breast just like that with salt is pointless - you won’t rub the salt inside, and the fillet should be saturated with salt.

So the first thing we do is wash the turkey breast. We blot with a towel and place on the board. If the skin has not been removed before in the store, we pry it with a knife on one side and remove it from the breast; we don’t need it. Wash the breast again and place it in the pan. Take 2 liters of water and add 4 tablespoons of table salt. Dilute and leave for 2 hours in a cool place. You can cover it with a lid and place it on the bottom shelf of the refrigerator.

Step 2: prepare the marinade paste.

The unsurpassed aroma and spiciness of turkey breast is achieved through a mixture of several seasonings. Place a full teaspoon of classic mustard in a deep bowl. Possibly with a pea! Take a clean teaspoon and measure out the seasonings: 2 teaspoons each of basil, oregano, coriander seeds and sweet paprika, and one teaspoon of ground coriander. Using the tip of a knife, remove ground red pepper from the bag. Add 3 tablespoons of oil. Mix everything thoroughly and leave until the breast is salted.

Step 3: stuff the breast and apply the spicy paste.

After two hours, the breast can be removed from the brine. Rinse it under running water and dry with a towel. Peel the garlic cloves and cut them into slices about half a centimeter thick. We make cuts in the breast fillet and stuff with garlic slices. The deeper the garlic goes, the better. Now the meat must be coated on all sides with spicy paste.

Transfer the breast from the board to a baking sheet or frying pan with foil and spread the paste. I don't recommend doing this by hand. Use the knife you used to make the cuts. As a last resort, use a butter knife. Thanks to the foil, the dish will be able to retain its flavor even after baking. We set the oven to the highest temperature (250*) and wait for it to warm up thoroughly.

Step 4: bake the pastrami.

We are very close to our secret: unusual cooking! It consists of placing the dish with the breast in the oven for exactly 15 minutes. And after the call, you turn off the oven, but the breast remains in the oven for another 2 hours. At the same time, opening the oven is strictly prohibited! The breast will be ready on its own and will be baked on top and juicy inside.

Step 5: Serve turkey breast pastrami.

Pastrami is mainly served as an independent dish. But it is often served with side dishes of stewed or fresh vegetables, used as a slice for sandwiches or cut into fresh vegetable salads. The choice is yours!

Adviсe:

You can also use French mustard in preparing the paste.
You can throw a couple of black peppercorns and two or three bay leaves into the brine.

Bon appetit! And don't forget to share this recipe with your friends!

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Pastrami with paprika and honey

If you're a fan of savory appetizers, you'll love this Turkey Pastrami with Paprika and Honey. Pastrami can be used to complement holiday cold cuts, or simply prepared for sandwiches with your morning coffee.

1 kg turkey breast fillet.

Brine

1 liter of water;
2 tablespoons of salt (added without a slide);
1 tablespoon of sugar (without a slide);
2 bay leaves;
2 clove buds;
5 peas of allspice.

Marinade

2 tablespoons honey;
1 tablespoon mustard;
4 tablespoons of vegetable oil;
1 tablespoon of spice mixture for baked meat;
1 teaspoon dry basil;
3 cloves of garlic.

Let's prepare the turkey fillet - wash, remove films, and dry. Now you need to make the brine. To do this, pour water into the pan, add salt and sugar, as well as the spices indicated in the list, and set to boil. After boiling, turn off and cool to room temperature. Place the prepared turkey in the brine and place it in the refrigerator for at least 2 hours. You can leave the fillet in the brine overnight, it won’t get any worse.

Advice! Instead of fresh garlic, you can use dry garlic pieces or powder.

Now let's start preparing the marinade. Place honey in a container. If it is thick, then heat it a little in the microwave or in a water bath. Mix honey with vegetable oil, stir until the mass becomes completely homogeneous.

Add chopped fresh or dry garlic to the honey and butter, as well as ready-made mustard (choose the spiciness of the mustard to your taste) and spices. Mix everything very well and leave to stand, covering the container with the marinade with cling film. The marinade needs to sit for about an hour, during which time all the spices will have time to “make friends” with the soda, and the mixture will acquire a balanced aroma.

Making pastrami with honey and paprika:

Step 1: prepare the marinade.

Pour water into an empty bowl and add salt and sugar there. Using a tablespoon, mix all the ingredients well until they are completely dissolved in the water. Then add bay leaf and allspice to the same container.

Step 2: Prepare the turkey fillet.

Remove the turkey fillet from the refrigerator and defrost to room temperature.

Important: the meat ingredient cannot be defrosted in hot water or in a microwave oven. Then rinse the turkey fillet well under running water and transfer it to a cutting board.

Using a kitchen knife, we clean our meat ingredient from films and veins

Attention: there is no need to cut the meat into pieces. We will marinate the fillet in one piece

After this, tightly roll the main component into a roll and tie it tightly on all sides with threads so that the meatloaf does not “unfold” during the cooking process. Pour the marinade over the turkey fillet so that it completely covers the meat ingredient, wrap the container with cling film and place it in the refrigerator. The meat should marinate in the refrigerator for 24 hours.

Step 3: prepare the glaze.

Pour olive oil, soy sauce, honey into a free bowl and add paprika and ground black pepper. Using a tablespoon, mix all ingredients well until smooth.

Attention: if the honey is candied or hardened, then before combining it with the rest of the ingredients, it must be melted in a small saucepan over medium heat until liquid and then cooled slightly.

Step 4: prepare pastrami with honey and paprika.

We take the marinated fillet out of the refrigerator and rinse it under cold running water. Then place the meat ingredient on a paper towel and dry it well from the water. Transfer the turkey fillet to a clean bowl and coat it evenly on all sides with the prepared glaze. After this, put the ingredient in a food bag and pour the remaining glaze into it. We close the bag with a zipper and send the meat back to the refrigerator for 2-3 hours, and ideally for a day. After the allotted time has passed, take the fillet out of the refrigerator and begin preparing the dish.

We cover the baking sheet with food foil so that the meat is on a shiny surface during cooking, since during the baking process the heat from the mirror surface of the foil will be reflected on the surface of the meat ingredient, thereby speeding up the baking process of our dish. Then we transfer the roll onto a baking sheet and, using oven mitts, place the container with our dish in a preheated oven to a temperature of 170°C for 1 hour 15 minutes. After 25-30 minutes, when the meat is browned and juices are released, open the oven. Slightly pull the baking sheet forward and, using a tablespoon, pour the resulting juice over the pastrami from all sides, and again push the baking sheet with the dish into the oven. It is advisable to repeat this procedure 3-4 times while the meat is being cooked. There is no need to turn the meat dish to the other side during cooking. After the specified time has passed, check the readiness of the turkey fillet. To do this, lightly cut the meat piece with the blade of a knife. If the meat is easy to cut, and clear juice flows out of the cut, and not a reddish liquid, then our dish is ready. Turn off the oven and remove the pastrami container from the oven.

Step 5: Serve pastrami with honey and paprika.

Let the meat dish cool for 10-15 minutes. Then we transfer the finished turkey fillet to a cutting board and use a kitchen knife to free it from the threads. Cut the meat crosswise into small portions and place them on a wide dish. Our pastrami with honey and paprika can be served with various side dishes: mashed potatoes or rice porridge. Our dish also goes well with fresh vegetable salads. Pastrami with honey and paprika is an excellent appetizer for strong alcoholic drinks. Enjoy your meal!

Tips for the recipe:

– – You can cook pastrami from chicken fillet. Then it is advisable to use broiler chicken fillet to prepare a meat dish.

– – To prepare the marinade, in addition to the listed ingredients, you can also use other seasonings, as well as spices that are intended for baking poultry meat. Basil also gives the meat a spicy taste. It can also be used in marinade.

– – If there is a family allergy to honey, then the glaze can be prepared without honey. In this case, you should add a little more soy sauce and olive oil to the glaze.

– – Don’t overdo it with honey when preparing the glaze, as the finished meat can become cloyingly sweet.

Turkey thigh pasta

You can make pastrami not only from breast fillet, but also from thigh fillet. To do this, you will need to free the meat from the bones. This is not difficult to do; you need to make a neat cut along the bone and cut off the meat in a whole layer.

800 gr. turkey thigh meat;
2 glasses of water;
1 tablespoon vegetable oil;
2 teaspoons ground paprika;
1 teaspoon curry seasoning;
0.5 teaspoon ground white pepper;
0.5 teaspoon ground black pepper;
0.5 teaspoon ground ginger;
1 pinch of red hot pepper;
salt.

If you need a snack in the form of sandwiches or sandwiches, then you can diversify it and instead of the usual sausage, choose a healthier and tastier option - turkey pastrami. This dish will be an ideal cut of meat for the holiday table. You can prepare it without much difficulty, you can experiment with taste, make it sweet or spicy.

How to cook turkey pastrami?

To make a dish like turkey pastrami at home, you need to consider the following:

The cooking process can be divided into two main stages: marinating and baking in the oven. The latter will only take about 15 minutes.
For the marinade you can use mustard, a mixture of peppers, and paprika.
Before baking, the meat is tied with thread to form beautiful rolls that will hold their shape well.

Turkey breast pastrami in the oven

A delicacy such as turkey pastrami in the oven is extremely easy to prepare; all additional ingredients can be obtained in any kitchen. The dish can be an excellent alternative to any cold cuts on the table, such as smoked sausage, balyk and boiled pork. In terms of taste, the food is in no way inferior to them.

Ingredients:

turkey fillet - 1 kg;
water - 1 l;
salt - 2 tbsp. l.;
sugar - 1 tbsp. l.;
soy sauce - 2 tbsp. l.;
honey - 2 tbsp. l.;
mustard - 1 tbsp. l.;
paprika - 2 tsp;
basil - 1 tsp;
olive oil - 2 tbsp. l.;
garlic - 3 cloves.

Preparation

Mix salt, sugar, spices and bay leaf. Pour in water, stir everything until dissolved.
Place the fillet in the brine. Refrigerate for 2 hours.
Grind all remaining ingredients.
Coat the turkey with the mixture and refrigerate for another couple of hours.
Tie the meat with thread and put it in the oven.
Turkey pastrami will be ready in an hour.

Turkey pastrami in the oven in foil

Such an original dish as turkey breast pastrami is rightfully considered dietary; it is not inferior to chicken. To make the dish more juicy, during baking you can periodically baste it with the remaining marinade. This will ensure that it is well saturated with a set of spices.

Ingredients:

turkey breast - 2 pcs.;
salt - 2 tbsp. l.;
bay leaf - 1 pc.;
water - 1 l;
mustard - 1 tbsp. l.;
spice mixture - 1 tbsp. l.;
paprika - 1 tbsp. l.;
pepper - 0.5 tsp.

Preparation

Pour salt and bay leaf with water.
Place the breast in the brine and refrigerate for 12 hours.
Mix mustard, mixed spices, paprika and pepper. Coat the meat and tie it with thread.
Cover a baking sheet with foil and place the meat in the oven. Turkey pastrami will be ready in 15 minutes.

Dried pastrami

There is a very original recipe with which you can prepare dried pastrami at home. Although the process takes a long time, the meat will be well marinated, as a result it will have an unsurpassed taste, which is no worse than that of the most exquisite meat delicacies; even seasoned gourmets will appreciate it.

Ingredients:

turkey fillet - 0.5 kg;
salt - 180 g;
black pepper - 40 g;
red pepper - 30 g;
garlic - to taste;
cognac - 50 ml.

Preparation

Rub the fillet with a mixture of spices, cognac and salt.
Refrigerate the meat for 12 hours. Then rub it again with pepper and garlic.
Wrap the meat in gauze and refrigerate for 3 days.

Pastrami in milk

There are many recipes for preparing turkey breast pastrami. To give it a delicate, refined taste, add milk. The readiness of the meat is checked with a knife; when piercing, clear juice should flow out. Before serving the dish, you need to wait for it to cool.

Ingredients:

turkey fillet - 700 g;
bay leaf - 4 pcs.;
honey - 2 tbsp. l.;
pepper - 2 tbsp. l.;
salt and sugar - 4 tbsp. l.;
soy sauce - 2 tbsp. l.;
paprika - 2 tbsp. l.;
milk - 1 l;
vegetable oil - 4 tbsp. l.

Preparation

Add salt, sugar, bay leaf and pepper to the milk and mix.
Place the meat in the marinade and refrigerate for a day.
Mix honey, oil, sauce, paprika and pepper. Grease the meat and refrigerate for another 6 hours.
Tie the fillet with thread and wrap it in foil, put it in the oven. Juicy turkey pastrami will be ready in 15 minutes.

Turkey fillet pastrami in the microwave

For busy housewives who don’t have enough time to cook, turkey pastrami, the recipe for which includes using the microwave, will be a real godsend. The undoubted advantage of this method is the absence of long preparatory processes; minimal preparation time is required.

Ingredients:

turkey fillet - 0.5 kg;
soy sauce - 50 ml;
sour cream - 100 g;
salt, spices.

Preparation

Rub the washed meat with a mixture of spices, salt, sauce and sour cream. Place everything in the sleeve.
Set the microwave power to 800 W, juicy turkey pastrami will be ready in 20 minutes.

Turkey pastrami in the air fryer

Turkey fillet pastrami made in an air fryer has an unsurpassed taste and aroma. This household appliance cooks meat evenly. A prerequisite is that it must first be marinated in order to be saturated with spices. For cooking, it is recommended to choose a container with thin walls.

Ingredients:

fillet - 1 kg;
paprika, pepper - 2 tsp each;
salt - 2 tbsp. l.;
water - 1 l;
garlic - 5 cloves;
vegetable oil - 2 tsp.

Preparation

Dissolve salt in water, soak meat for 2 hours.
Rub the fillet with pepper and paprika, make cuts and insert the garlic there.
In an air fryer with a temperature of 260 degrees, bake the meat for 20 minutes, then wrap the container in a towel and let it brew. Turkey pastrami will be ready in 2 hours.

Turkey pastrami in a slow cooker

Turkey pastrami at home is very popular, the recipe for which includes the use of a slow cooker. To create the perfect delicacy, you should use several cooking modes. The meat will be finally ready to eat when it sits in the refrigerator.

Ingredients:

turkey breast - 800-900 g;
honey - 3 tsp;
mustard - 3 tsp;
soy sauce - 3 tsp;
olive oil - 3-5 tbsp. l.;
salt - 2 tsp;
red pepper - 2 tbsp. l.;
garlic - 3 cloves.

Preparation

Mix honey, soy sauce, mustard and oil.
Pierce the meat with toothpicks, pour in the marinade, and let it sit in the cold for 12 hours.
Tie the meat with thread. Coat with a mixture of garlic, salt and pepper, place in a bowl.
Bake the meat on each side for 5-7 minutes. Then turn on the “Stew” mode and pour in 200 ml of water, cook with the lid closed for 30 minutes

Turkey meat is one of the popular dietary products. But many who want to lose weight don’t know how to deliciously cook turkey fillet baked in the oven. We invite you to try a dietary recipe for making turkey pastrami (breast). The meat turns out juicy and tender, but does not lose its low-calorie qualities.

How to make homemade turkey pastrami: grocery list

Ingredients:

Turkey fillet – 2 pieces.
Glass of water.
Six cloves of garlic.
A tablespoon of salt.
A mixture of peppers for cooking meat.
Vegetable oil.

No other products are required - it's simple. As you can see, this is an inexpensive dish that is accessible to any housewife. And you don’t need to go to a restaurant to get it - you can treat your loved ones to something new and unusual.

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Diet turkey pastrami recipe

Ingredients

Brine:

500 ml clean water
1 tbsp. salt without a slide
500 gr. turkey fillet
3 cloves garlic

Spices for turkey fillet:

1 set of seasonings:

1 tbsp. l. tomato paste,
0.5 tsp. paprika
0.5 tsp. ground coriander
0.5 tsp. Utskho-Suneli
hot pepper on the tip of a knife

For coating, instead of spices, you can take spicy Abkhaz adjika, industrially produced.

2nd variation of spice mixture:

1 tsp. ready-made Russian mustard
0.5 tsp dry mustard seeds
0.5 tsp. chopped coriander
0.5 tsp. white pepper, finely ground
0.5 tsp. dry savory

Baked turkey fillet calorie content per 100 g - 157 kcal
proteins / fats / carbohydrates - 30/ 3.2/ 0

Turkey breast pasta recipe. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of turkey breast pasta.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	135.4 kcal	1684 kcal	8%	5.9%	1244 g
Squirrels	22.5 g	76 g	29.6%	21.9%	338 g
Fats	3.4 g	56 g	6.1%	4.5%	1647 g
Carbohydrates	2.3 g	219 g	1.1%	0.8%	9522 g
Alimentary fiber	0.2 g	20 g	1%	0.7%	10000 g
Water	70 g	2273 g	3.1%	2.3%	3247 g
Ash	1.925 g	~
Vitamins
Vitamin A, RE	14.2 mcg	900 mcg	1.6%	1.2%	6338 g
alpha carotene	3.426 mcg	~
beta carotene	0.151 mg	5 mg	3%	2.2%	3311 g
beta Cryptoxanthin	35.62 mcg	~
Lutein + Zeaxanthin	109.083 mcg	~
Vitamin B1, thiamine	0.039 mg	1.5 mg	2.6%	1.9%	3846 g
Vitamin B2, riboflavin	0.119 mg	1.8 mg	6.6%	4.9%	1513 g
Vitamin B4, choline	0.74 mg	500 mg	0.1%	0.1%	67568 g
Vitamin B5, pantothenic	0.678 mg	5 mg	13.6%	10%	737 g
Vitamin B6, pyridoxine	0.551 mg	2 mg	27.6%	20.4%	363 g
Vitamin B9, folates	7.998 mcg	400 mcg	2%	1.5%	5001 g
Vitamin B12, cobalamin	0.424 mcg	3 mcg	14.1%	10.4%	708 g
Vitamin C, ascorbic acid	0.15 mg	90 mg	0.2%	0.1%	60000 g
Vitamin E, alpha tocopherol, TE	0.522 mg	15 mg	3.5%	2.6%	2874 g
beta tocopherol	0.002 mg	~
gamma tocopherol	0.02 mg	~
delta tocopherol	0.001 mg	~
Vitamin H, biotin	0.001 mcg	50 mcg	5000000 g
Vitamin K, phylloquinone	0.5 mcg	120 mcg	0.4%	0.3%	24000 g
Vitamin RR, NE	5.4178 mg	20 mg	27.1%	20%	369 g
Niacin	0.023 mg	~
Betaine	0.041 mg	~
Macronutrients
Potassium, K	272.18 mg	2500 mg	10.9%	8.1%	919 g
Calcium, Ca	17.1 mg	1000 mg	1.7%	1.3%	5848 g
Magnesium, Mg	25.71 mg	400 mg	6.4%	4.7%	1556 g
Sodium, Na	420.25 mg	1300 mg	32.3%	23.9%	309 g
Sera, S	1.75 mg	1000 mg	0.2%	0.1%	57143 g
Phosphorus, Ph	185 mg	800 mg	23.1%	17.1%	432 g
Chlorine, Cl	573.78 mg	2300 mg	24.9%	18.4%	401 g
Microelements
Iron, Fe	1.323 mg	18 mg	7.4%	5.5%	1361 g
Yod, I	0.21 mcg	150 mcg	0.1%	0.1%	71429 g
Cobalt, Co	0.322 mcg	10 mcg	3.2%	2.4%	3106 g
Manganese, Mn	0.0461 mg	2 mg	2.3%	1.7%	4338 g
Copper, Cu	119.07 mcg	1000 mcg	11.9%	8.8%	840 g
Molybdenum, Mo	1.056 mcg	70 mcg	1.5%	1.1%	6629 g
Selenium, Se	22.789 mcg	55 mcg	41.4%	30.6%	241 g
Fluorine, F	1.92 mcg	4000 mcg	208333 g
Zinc, Zn	1.3326 mg	12 mg	11.1%	8.2%	900 g
Digestible carbohydrates
Starch and dextrins	0.555 g	~
Mono- and disaccharides (sugars)	1.6 g	max 100 g
Galactose	0.001 g	~
Glucose (dextrose)	0.015 g	~
Sucrose	0.005 g	~
Fructose	0.039 g	~
Essential amino acids
Arginine*	1.559 g	~
Valin	1.188 g	~
Histidine*	0.696 g	~
Isoleucine	1.161 g	~
Leucine	1.781 g	~
Lysine	2.104 g	~
Methionine	0.646 g	~
Threonine	0.994 g	~
Tryptophan	0.254 g	~
Phenylalanine	0.888 g	~
Nonessential amino acids
Alanin	1.383 g	~
Aspartic acid	2.18 g	~
Glycine	1.109 g	~
Glutamic acid	3.648 g	~
Proline	0.94 g	~
Serin	0.995 g	~
Tyrosine	0.883 g	~
Cysteine	0.233 g	~
Sterols (sterols)
Cholesterol	60.81 mg	max 300 mg
Phytosterols	1.008 mg	~
beta sitosterol	2.879 mg	~
Saturated fatty acids
Saturated fatty acids	0.6 g	max 18.7 g
14:0 Miristinovaya	0.001 g	~
16:0 Palmitinaya	0.444 g	~
18:0 Stearic	0.12 g	~
20:0 Arakhinovaya	0.025 g	~
Monounsaturated fatty acids	2.019 g	min 16.8 g	12%	8.9%
16:1 Palmitoleic	0.054 g	~
18:1 Oleic (omega-9)	1.942 g	~
18:1 cis	0.009 g	~
20:1 Gadoleic (omega-9)	0.015 g	~
Polyunsaturated fatty acids	0.513 g	from 11.2 to 20.6 g	4.6%	3.4%
18:2 Linolevaya	0.471 g	~
18:3 Linolenic	0.003 g	~
18:3 Omega-3, alpha-linolenic	0.003 g	~
20:4 Arachidonic	0.028 g	~
22:6 Docosahexaenoic acid (DHA), Omega-3	0.009 g	~
Omega-6 fatty acids	0.5 g	from 4.7 to 16.8 g	10.6%	7.8%

The energy value of turkey breast pasta is 135.4 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Cooking baked turkey fillet in the oven

Salt is stirred in water until completely dissolved; the meat, previously cleared of films and visible fat, is placed in the prepared brine. To obtain a juicy baked turkey fillet, soak the breast in a salt solution for at least 4 hours, optimally 12-15 hours.
At the end of salting, the meat is removed from the liquid and dried with a napkin. If desired, the piece can be stuffed with small slices of garlic. This technique allows you to get a very interesting taste of the finished dish. All ingredients for coating are thoroughly mixed. The turkey prepared for pastrami is coated with spices on all sides.
You can bake meat either in foil or without it. You can also use special bags designed for cooking in the oven.
Place the fillet in spices in an oven preheated to 220-240 degrees Celsius. How long should you bake turkey fillet to make it tasty and juicy? The heat treatment time depends on the size of the breast; a half-kilogram piece needs to be cooked for 15-20 minutes, a kilogram - 30-40 minutes.
After the required time has passed, the heat is turned off and the cooked turkey pastrami is left in the oven until completely cooled. It is not recommended to open the door during cooking, so as not to reduce the temperature. To evenly distribute the taste of spices throughout the entire volume of the product, it is advisable to put the baked turkey that has cooled in the oven in the refrigerator and let it ripen at least overnight.

The last point is the main secret to obtaining tasty and juicy pastrami.

The proposed recipe for baked turkey fillet in the oven is ideal for dietary nutrition. Once you try it, you will cook it again and again. Thinly sliced meat, as well as