What bologna is to Americans, turkey pastrami is to Israelis. The sliced, packaged meat is sold in supermarkets and grocery stores all over the country. It’s a bit salty, a bit sweet, coated with spices, and very delicious. But given that it’s a processed food, you can assume it’s filled with lots of salt, fat, and preservatives.
Unless you make it at home. You won’t be able to go back to store-bought after trying this recipe.
For the brine:
- 3–4 lb boneless turkey breast, skin on, tied
- 4 cups water
- 2 Tbsp kosher salt
- 2 Tbsp sugar, silan (date syrup), or honey
For the spice rub:
- 2 Tbsp smoked paprika
- 4–5 Tbsp honey
- To make the brine, mix the water, salt and sweetener of your choice in a bowl large enough to hold the meat. Place the tied turkey breast in the brine for 24 hours in the refrigerator.
- Heat oven to 425°F.
- Remove turkey breast from the brine. Pat it dry. Coat with a thick layer of spice rub. Place in a roasting tin.
- Roast the breast for 15 minutes, then lower the temperature to 300°F and continue roasting for at least one more hour, until the juices from the turkey run clear when you poke it. The interior temperature of the roast should be 160°F . Slice while warm.
- Prep Time: 24 hours
- Cook Time: 1 hour 15 minutes
- Category: Entree
- Method: Roasting
- Cuisine: Israeli