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 lbs 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. Refrigerate.
- Heat oven to 425 degrees 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 degrees 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 degrees F. Slice while warm.