Turkey Pastrami Recipe

This Turkey Pastrami recipe brings the classic deli sandwich experience to your backyard barbecue with a smoky and flavorful twist. Featured on Maddie and Kiki’s BBQ Barn Season 2, this recipe transforms a boneless turkey breast into tender, smoky pastrami using a traditional brining method, aromatic spices, and slow smoking techniques for an impressive homemade BBQ creation.

The Inspiration

Pastrami is a beloved deli classic known for its bold seasoning, smoky aroma, and tender texture. Traditionally made with cured beef, especially brisket, pastrami is created through a process of brining, seasoning, and slow smoking to develop deep layers of flavor.

This turkey version takes inspiration from traditional deli methods while offering a unique barbecue interpretation. By using turkey breast instead of beef, the recipe creates a leaner alternative while still maintaining the signature characteristics that make pastrami so popular: a flavorful crust, smoky finish, and juicy slices perfect for sandwiches.

On Maddie and Kiki’s BBQ Barn Season 2, Maddie and Kiki Longo demonstrate how barbecue techniques can transform everyday ingredients into something extraordinary. The turkey breast is carefully brined with coriander seeds, mustard seeds, garlic, ginger, paprika, brown sugar, and salt, allowing the flavors to fully penetrate the meat before smoking.

Ingredients

• 1 (5 lbs) boneless skin-on turkey breast
• 2 tbsp coriander seeds
• 2 tbsp black peppercorns
• 6 garlic cloves, smashed gently
• 2 tbsp yellow mustard seeds
• ¼ cup coarse salt
• ¼ cup brown sugar
• 2 tbsp Spanish paprika
• 2 inches of fresh ginger, sliced into rings
• 6 cups hickory wood chips
• Water for soaking chips
• 8 slices of rye bread
  ½ cup yellow mustard
• 8 slices of Swiss cheese
• ¾ cup of sauerkraut
• Dill pickles (quartered lengthwise), to serve
• Black pepper

Method

• Combine coriander seeds, black peppercorns, garlic, mustard seeds, salt, brown sugar, paprika and ginger in a mixing bowl.
• Add 1 litre of water and whisk for 1 minute vigorously until brown sugar and salt dissolve.
• Place turkey breast in a sealable container.
• Pour brine over the turkey and cover.
• Refrigerate for a minimum of 24 hours, preferably 48.
• Remove the turkey breast from the brine, rinse and pat dry.
• Season with a generous amount of black pepper all over the turkey.
• Once ready, allow 4 cups of the wood chips to soak in cool water for 1 hour.
• Set aside the 2 remaining cups of dry wood chips for later.
• To make the smoke pouches, place 2 cups of wet drained chips on a large piece of foil.
• Mix in 1 cup of dry chips until evenly distributed.
• Seal the foil loosely. Using a fork, pierce pouches all over to allow the smoke to escape.
• Repeat with remaining chips to make 2 pouches in total.
• Prepare barbeque for indirect low heat (around 220F) smoking.
• Place a drip pan under the grate with no heat.
• Oil the grill to prevent sticking. Place the smoke pouch over the direct heat side.
• Place the turkey on the side of the grill with heat turned off and close barbeque lid.
• Monitor the temperature to ensure it is 220F and adjust if necessary.
• Replace the smoke pouch when smoke dissipates. Slow smoke the turkey for 3 hours or until juices run clear.
• An instant read thermometer, inserted into the thickest part of the bird, should read 165F.
• Remove turkey from barbeque and let rest, covered loosely in foil for 30 minutes.
• Slice the turkey thin. Lightly toast the slices of rye bread.
• Spread mustard on all the slices. Top each slice with Swiss cheese.
• Add a generous amount of sliced turkey pastrami to each bottom slice.
• Top the turkey with sauerkraut.
• Close the sandwich and enjoy with a pickle on the side.

Serving Suggestions

This Turkey Pastrami Recipe is a satisfying meal on its own, but it can also be served as part of a larger barbecue-inspired spread. Pair it with classic deli sides such as potato salad, coleslaw, crispy fries, pickles, or a fresh green salad. For a complete outdoor gathering menu, serve alongside grilled vegetables, smoked appetizers, and refreshing beverages like iced tea, lemonade, or craft beer.

These sandwiches are ideal for weekend lunches, game-day gatherings, family dinners, and backyard barbecues. The homemade smoked turkey pastrami can also be prepared ahead of time and sliced when needed, making it a convenient option for entertaining guests. Serve the sandwiches warm with melted Swiss cheese or enjoy them chilled for a classic deli-style experience.

For a creative presentation, arrange the sliced turkey pastrami on a serving board with rye bread, mustard, sauerkraut, pickles, and additional toppings so guests can build their own sandwiches.

Final Thoughts

This Turkey Pastrami recipe is a true celebration of barbecue craftsmanship, combining traditional deli flavors with the smoky character of outdoor cooking. The careful brining process, aromatic spice blend, and slow smoking technique transform turkey breast into a tender and flavorful centerpiece.

Find more recipes from Maddie & Kiki’s BBQ Barn here!

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