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Turkey Pastorma

Author
Cookinero 29 Mar 2025
5890
Turkey Pastorma

It is believed that the pastroma recipe was invented in 1887 in New York by a Jewish immigrant named Wolf. Over time, many varieties of pastroma sandwiches appeared, and the dish became very popular. Although pastroma can be found on the menu in many cities in the United States, this dish remains most popular in New York. Pastroma can be prepared from beef, pork, chicken fillet or turkey breast.

How to cook Turkey Pastorma

Step 1

Turkey Pastorma

Soak the meat. Mix milk with salt. Dip the turkey fillet into it and leave it in the refrigerator for 2.5-3 hours.

Step 2

Turkey Pastorma

Marinate the meat. Mix thyme, black and red pepper in vegetable oil. Add the squeezed garlic. Dry the fillet with a paper towel after soaking. Carefully and tightly fix the fillet halves with a thread. If you have a whole piece of fillet, you can not use a thread at all. Coat the meat with marinade. Leave to marinate for 30 minutes.

Step 3

Turkey Pastorma

Bake the meat. Place the fillet in a baking dish and place in the oven, preheated to 200 degrees, for 35-40 minutes. Let the pastrami cool completely, remove the threads and cut the meat.

Turkey Pastorma - FAQ About Ingredients, Baking Time and Storage

Yes, chicken breast works well as a substitute. Adjust cooking time to 30-35 minutes since chicken tends to cook faster than turkey.
Store in an airtight container for up to 4 days. For longer storage, freeze it (see freezing tips below).
Absolutely! Replace the milk soak with a brine (1 cup water + 1 tbsp salt) or use unsweetened almond milk for a similar tenderizing effect.
Slice thinly for sandwiches, serve warm with roasted vegetables, or cube for salads. It's great with hummus or tzatziki sauce.
Halve all ingredients and reduce baking time to 25-30 minutes. Check for doneness (internal temp 165°F).
Yes! Cool completely, wrap tightly in plastic, then foil. Freeze for up to 3 months. Thaw overnight in fridge before reheating.
Threading helps thinner fillet halves cook evenly. Skip if using one thick piece – it naturally holds its shape.
For more heat, double the red pepper or add 1/2 tsp cayenne to the marinade. Adjust to your preference.
Try 180°C (350°F) for 45-50 minutes for gentler cooking. Use a meat thermometer to ensure doneness.

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