Home Generator Baked turkey fillet pastrami recipe. Turkey pastrami is a delicious alternative to store-bought sausage Turkey breast pastrami in the oven

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Baked turkey fillet pastrami recipe. Turkey pastrami is a delicious alternative to store-bought sausage Turkey breast pastrami in the oven

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.

The taste of turkey is not expressive enough, so when boiled it turns out lean and has inexpressive taste. When following a diet, you should not eat bland food, this can lead to failure. Fried poultry dishes will be tasty, but high in calories.

While losing weight, it is recommended to eat boiled meat and oven-baked turkey or chicken fillet. As a result of cooking the breast in the oven, a balance of taste and low-calorie qualities of the dish is achieved. Even pastrami in the oven is suitable for dietary nutrition.

By the way, after the pastrami, be sure to cook it my way. This dish is not only suitable for dietary nutrition, but also has excellent taste.

You should choose low-fat parts of the turkey, such as breast. The dish is prepared in three stages:

The first is to keep the fillet in brine for a long time, during which time it will be evenly salted. This technique helps make even the leanest meat incredibly juicy.
The second stage is short-term baking of turkey fillet in the oven. After cooking, leave it in the oven at a falling temperature until it cools completely.
The third step of the pastrami recipe comes down to maturing the flavors in the refrigerator. This is a prerequisite for even distribution of the aroma of spices.

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 calories per 100 g - 157 kcal
proteins/fats/carbohydrates - 30/ 3.2/ 0

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

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.

Aging. 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! Pastrami 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.”

Read also: Stuffed tomatoes for appetizer – 9 recipes

We take the fillet out of the brine, rinse it in cold water and dry it well with napkins. Peel the garlic and cut it into long narrow sticks. We make punctures in the fillet with a narrow knife and insert garlic sticks into the punctures. Then we take the infused marinade and coat the breast fillet well with it.

Wrap the fillet in foil. Turn on the oven to heat up, setting the temperature regulator to 250 degrees. After the oven has heated to the specified temperature, place the fillet wrapped in foil in the oven. After exactly 15 minutes, turn off the oven, but do not open the door for another 2 hours.

Then remove the fillet and let it cool to room temperature. After this, we put our snack in the refrigerator for 10-12 hours. Once cooled this way, the pastrami will be very easy to slice into thin slices.

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 make things 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.

Read also: Sausage in batter – 11 recipes

Remove the fillet from the brine, wash and dry. Lubricate well with marinade. Let the marinated fillet stand for two hours in the refrigerator so that the meat is saturated with the flavor of the spices.

We take the fillet out of the refrigerator, tie it tightly with culinary thread, making turns across the piece. Place the fillet in the pan and cover the top of the pan with foil. Bake for 20 minutes, then turn off the heat and leave the pastrami in the oven for another 2 hours so that it cools very slowly.

Advice! It is best to bake pastrami in a glass dish. If you use a metal or ceramic form, then the dishes must first be covered with baking paper.

Take out the baked turkey and let it cool to room temperature. Note, wrap the snack in foil or cling film and put it in the refrigerator for 10-12 hours.

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.

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

Ingredients

2 turkey breast fillets
2 tbsp. spoons of salt
1 bay leaf, broken into 2-3 parts
1 tbsp. spoon of hot mustard
1 tbsp. spoon of dry poultry spice mix
1 tbsp. spoon of paprika
0.5 teaspoon ground black pepper

Pickling. Prepare the marinade. To do this, pour salt and bay leaf into a small container.

Preparation

Pour 1 liter of warm water over the salt and stir until the salt dissolves.
Wash the turkey fillet and place in brine.

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 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!

Turkey pastrami is an excellent replacement for store-bought sausages, which are now not healthy due to the large number of chemical additives, preservatives and poor quality meat used in their production. This snack can be used in everyday life, for example, for breakfast sandwiches. It will also be welcome as part of the cold cuts on the holiday table. You can make Pastrami not only from turkey; it will also be good from chicken breast. The recipe is very simple and retains maximum benefits and juices in this rather dry part of the bird.

You will need:

turkey breast 1 kg
garlic 4-5 cloves
salt 1 tsp
ground black pepper 0.5 tsp.
favorite spices 1 tsp.

Pastrami is a dish of Jews who came from Bessarabia and Romania, and is now a traditional dish of New York Jewish cuisine. The meat is marinated, smoked and seasoned with spices, mainly pepper. Pastrami is served thinly sliced. Along with corned beef, it was invented as a method of preserving meat.

Since we are not tasked with preparing meat for long-term storage, I do not marinate the turkey breast before baking in a water-salt solution, as required by the classic recipe. This simplifies the cooking process, but the meat turns out no less tasty.

Step-by-step photo recipe:

Wash the breast and dry with a paper towel. Make punctures with a knife and insert garlic slices into them, dipping them in a mixture of salt and pepper.

Advice: If the bird was in factory vacuum packaging, it does not need to be washed.

Rub the breast with the remaining mixture of salt and pepper, as well as your favorite spices - I have a mixture for Satsivi. It’s good if the spices include paprika, saffron or turmeric - this will give a bright color to the finished dish, because We won’t bake it until it’s nicely golden brown.

Place the breast on a greased baking sheet or line with baking paper. Preheat the oven t 220° C, put the bird in the oven and bake 30 minutes. Without opening the oven, turn it off and leave the pastrami in the cooling oven for 2 hours. During this time, the pastrami will reach readiness, maintaining its juiciness.

After 2 hours, your dish is ready and attracts with the extraordinary aroma of garlic and spices. You don’t have to wait for it to cool completely and eat it right away, but if you want to cut the Pastrami into thin slices, you need to cool it in the refrigerator.

Turkey or chicken breast prepared according to this recipe turns out very tender and juicy.

Turkey pastrami. Brief recipe.

You will need:

turkey breast 1 kg
garlic 4-5 cloves
salt 1 tsp
ground black pepper 0.5 tsp.
favorite spices 1 tsp.

Wash the breast and dry with a paper towel. Make pricks with a knife and insert the garlic slices into them, dipping them in a mixture of salt and pepper.
Rub the remaining salt and pepper mixture and any seasonings over the breasts.
Place the breast on a greased baking sheet or line with baking paper.
Preheat the oven to 220°C, place the bird in the oven and bake for 30 minutes. Without opening the oven , turn it off and leave the pastrami in the cooling oven for 2 hours .

In contact with

Turkey pastrami in 15 minutes - this recipe is floating around the Internet with slight variations. So he did not leave me indifferent. Homemade pastrami is an excellent substitute for store-bought sausage. The pastrami turns out great: aromatic, juicy meat. And all this with a minimum of hassle.

Pastrami according to this recipe can be prepared from red meat turkey fillet and chicken fillet.

Ingredients:

1 kg turkey or chicken fillet (white or red meat)

Brine:

1 tbsp. l. salt without a slide for 1 tbsp. water

Coating:

dry ground garlic - 1 tsp.
sweet red paprika - 2 tsp. (Be sure to add paprika, it gives the meat a smoky taste and a beautiful color)
salt - 0.5 tsp.
a mixture of different ground peppers - black, white, pink 1-2 tsp.
vegetable oil - 1-2 tbsp. l.

Preparation:

Soak the turkey fillet in salt water for 1 hour 50 minutes -2 hours. The brine should completely cover the meat.

Remove the salted meat from the brine and pat dry with a paper towel. Mix the spices with vegetable oil (the amount of oil should be such that the spices form a paste for lubricating the meat, but not liquid so that it does not drip) and coat the fillet with it.

Place the meat in a baking dish (I use a glass one, I don’t grease it with anything, you can just put it on a sheet covered with foil), you don’t need to cover it with anything. Place in an oven well preheated to 250 degrees, bake for 15-20 minutes (baking time depends on the weight of the turkey: bake 1 kg for 15-20 minutes; 1.5 kg - 30 minutes, etc.).

Turn off the oven, but do not open it until it has completely cooled (or better yet, leave it in the closed oven overnight).

Turkey pastrami is ready in 15 minutes. Cut into thin slices - and bon appetit!

From red meat: