Pastrami is often confused with basturma, since the names of these dishes are similar. However, these are different snacks, and their origins are different. Basturma is prepared in the East, pastrami - in Moldova and Romania. Both dishes are made from meat in spices, but in one case it is dried, in the other it is baked. For Caucasian dishes, beef is more often used, for Moldavian (or Romanian) - poultry. Turkey pastrami will appeal to both gourmets who love delicious food and supporters of a healthy diet, as it turns out juicy, piquant and at the same time not too high in calories. After all, its basis is a dietary product.
To prepare turkey breast pastrami:
1 prepare the breast.
Pastrami is a traditional dish of Moldova and Romania in Jewish cuisine. To properly prepare pastrami
Turkey breast is pre-soaked in brine for 2 hours
. This tenderizes the turkey and brines it just the right amount. Rubbing the breast just like that with salt is pointless - you won’t rub the salt inside, and the fillet should be saturated with salt. So the first thing we do is wash the turkey breast. We blot with a towel and place on the board. If the skin has not been removed before in the store, pry it with a knife on one side and remove it from the breast. Determine the purpose of the skin yourself. But we don't need it. Wash the breast again and place it in the pan. Take 2 liters of water and add 4 tablespoons of table salt.
Dilute and leave for 2 hours in a cool place.
You can cover it with a lid and place it on the bottom shelf of the refrigerator.
2 prepare the marinade paste.
Now comes the fun part. The unsurpassed aroma and spiciness of turkey breast is achieved through a mixture of several seasonings. We need to prepare it. For this
Place a full teaspoon of classic mustard in a deep bowl.
Possibly with a pea! Take a clean teaspoon
and measure out the seasonings
: basil, oregano, coriander seeds and sweet paprika 2 teaspoons each, and one ground coriander. Using the tip of a knife, remove ground red pepper from the bag.
Add 3 tablespoons of oil. Mix it all thoroughly
and leave until the end of salting the breast.
3 We stuff the breast and apply the spicy paste.
After two hours, the breast can be removed from the brine.
Rinse it under running water and dry with a towel. Peel the garlic cloves and cut into slices
about half a centimeter thick.
We make cuts in the breast fillet and stuff with garlic slices.
The deeper the garlic goes, the better.
Now the meat must be coated on all sides with spicy paste.
Transfer the breast from the board to a baking sheet or frying pan and spread the paste. I don't recommend doing this by hand. Use the knife you used to make the cuts. As a last resort, use a butter knife.
Set the oven to the highest temperature (250*)
and wait for it to warm up properly.
4 bake the pastrami.
We are very close to our secret: unusual cooking! It consists in placing dishes with breast
into the oven for exactly 15 minutes.
And after the call you turn off the oven, but
The breast remains in the oven for another 2 hours. At the same time, opening the oven is strictly prohibited!
The breast will be ready on its own and will be baked on top and juicy inside.
5 Serve turkey breast pastrami.
Pastrami is mainly served as an independent dish. But it is often served with side dishes of stewed or fresh vegetables, used as a slice for sandwiches or cut into fresh vegetable salads. The choice is yours! Bon appetit!
Tips for the recipe
– – You can also bake the breast using foil. To do this, line it on a dish and start coating the breast directly on the foil. Then wrap it up. Otherwise the preparation remains the same;
– – You can also use French mustard in preparing the paste;
– – You can throw a couple of black peppercorns and two or three bay leaves into the brine.
Nutritional and energy value:
| Ready meals | |||
| kcal 1343.9 kcal | proteins 110.8 g | fat 91.3 g | carbohydrates 19.8 g |
| Portions | |||
| kcal 448 kcal | proteins 36.9 g | fat 30.4 g | carbohydrates 6.6 g |
| 100 g dish | |||
| kcal 206.8 kcal | proteins 17 g | fat 14 g | carbohydrates 3 g |
General principles
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.
- Maturation . 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! Pastrama 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.
Dried pastrami
There is a very original recipe with which you can prepare dried pastrami at home. Although the process takes a long time, the meat will be well marinated, as a result it will have an unsurpassed taste, which is no worse than that of the most exquisite meat delicacies; even seasoned gourmets will appreciate it.
Ingredients:
- turkey fillet – 0.5 kg;
- salt – 180 g;
- black pepper – 40 g;
- red pepper – 30 g;
- garlic - to taste;
- cognac – 50 ml.
Preparation
Rub the fillet with a mixture of spices, cognac and salt.
Refrigerate the meat for 12 hours. Then rub it again with pepper and garlic.
Wrap the meat in gauze and refrigerate for 3 days.
Description of preparation:
Insanely tasty and juicy turkey breast pastrami is quite easy to prepare. The main thing is to soak the fillet well (for at least 2 hours) in a salty solution so that the bird turns out tender and juicy. To prepare the marinade, you can use your other favorite seasonings (for example, a mixture of 7 peppers, a pinch of nutmeg). After turning off the oven, do not open the foil with the breast under any circumstances, just leave the fillet for another 2 hours in the oven, it will come to readiness on its own. Place the pastrami on a dish and cut it into portions; it goes perfectly with any vegetables: tomatoes, cucumbers, radishes, bell peppers. Bon appetit!
Purpose: For lunch / For dinner Main ingredient: Poultry / Turkey Dish: Dishes in foil Geography of cuisine: Russian cuisine
Secrets and subtleties of cooking
Strictly speaking, the original Jewish dish called “pastroma” is not made from poultry. Most often, pork or beef is used in recipes. In addition, the meat is smoked in a smokehouse rather than baked in the oven or in a slow cooker. However, turkey fillet pastrami turns out so juicy and tasty that we will close our eyes to a small historical inaccuracy and share the secrets of the dish from experienced housewives:
- After the pastrami is baked in the oven, you should wait a little while opening the door - let the bird “rest”.
- You can achieve the aroma of smoked meats with the help of paprika, which will also give the dish some piquancy.
- Turkey pastrami is a universal dish, since the meat can be stuffed with any filling - mushrooms, garlic, vegetables.
- Roasting time depends on the weight of the bird. Thus, it is enough to bake a fillet weighing 1 kg for only 15 minutes; for a piece weighing 1.5 kg, the time is extended to 20 minutes.
- It is more convenient to prepare the dish at night. Then by morning you will have a wonderful healthy breakfast on your table.
Turkey fillet pastrami in the oven, proven recipe
Pastorma according to this recipe turns out very tasty and juicy. Be sure to master this recipe. You will forever solve the problem of a delicious snack, breakfast. It's a great substitute for sausage. All household members will be happy.
- Ingredients: Turkey (or chicken) fillet 1300 g Salt solution:
- Water 1.5 l
- Salt 2 tbsp.
- Lemon juice 2 tbsp.
- Sugar 1 tbsp.
- Coriander seeds 1 tsp.
- Anise 1 pc. Marinade:
- Vegetable oil 3 tbsp.
- Soy sauce 1 tbsp.
- Paprika 1 tsp.
- Marjoram ½ tsp.
- Thyme ½ tsp.
- Dried garlic 1 tsp.
- Pepper to taste
- Chili flakes ¼ tsp.
Cooking sequence:
1 First, prepare a saline solution. Place the meat in it for 30 minutes.
It is better to choose large breasts. Maybe chicken. Then the pasta will not be dry.
2 Remove turkey fillets from brine and pat dry with towels.
3 Prepare the marinade: mix all ingredients as indicated in the recipe.
4 Rub the meat thoroughly with the resulting marinade. It is better to place it directly into a baking dish. Line the bottom with foil. cover with cling film and leave to marinate for 45-60 minutes. Can be marinated the night before.
5 Place the marinated meat in the oven at 250 degrees for 18 minutes. If you have a smaller fillet, bake for 15 minutes. Then leave the meat in the oven until it cools completely without opening the door. This will take approximately 3 hours.
6 The most difficult part of the recipe is waiting for the delicious pastry to cool down.
Bon appetit everyone. Be healthy and happy!
Turkey pastrami basic recipe
The classic pastrami recipe involves following 3 important steps:
- Keeping meat in brine for a long time (up to a day). This stage allows you to achieve incredible juiciness of the breast, even if it turns out to be lean.
- Quick roasting of meat. Heat treatment in the oven lasts no more than 20 minutes, after which the meat cools slowly with the door closed.
- The last step is ripening the pastrami. At home, a refrigerator is used for this process, in which the aroma of spices should spread evenly throughout the meat.
Main Ingredients
- Garlic (for deboning meat, it is better to use dry ground garlic - 1 teaspoon).
- 2 tsp. red paprika (to give the crust a red color).
- Salt for brine - about a teaspoon (check the taste so that the brine is salty, but not bitter).
- A mixture of spices to taste - black, white, pink, red pepper flakes.
- Vegetable oil for deboning meat.
- Turkey breast fillet – 1 kg.
Step-by-step cooking recipe
- Soak the bird in salt water. The meat should remain in the brine for at least 2 hours.
- Remove the meat from the brine and dry it. You can use paper towels.
- Prepare spices for deboning. Mix the mixture of peppers with vegetable oil to form a paste and coat the meat.
- Transfer the future pastrami to a baking dish. It is not necessary to grease the edges of the pan; you can also use foil. There is no need to cover the meat or place it in a special baking bag, otherwise you will not achieve an appetizing crust.
- Preheat the oven to 250 degrees and place the bird in it for 15 minutes.
- Turn off the oven and leave the pastrami in it until it cools completely.
- Place the cooled meat in the refrigerator overnight.
Turkey breast pastrami is perfect for dietary nutrition. Cold meat, cut into thin slices, served with salad leaves for breakfast or lunch. Bon appetit!
Step-by-step preparation
Step 1:
Ingredients
Step 2:
First we make the brine. Dissolve salt and sugar in water, add spices, mix everything.
Step 3:
Place the washed turkey fillet in brine and refrigerate for at least 2 hours.
Step 4:
After 2 hours we make our marinade.
Step 5:
Mix honey, vegetable oil, finely chopped garlic, paprika and your favorite herbs.
Step 6:
We take our fillet out of the brine, dry it and rub it with marinade.
Step 7:
To give it shape, we wrap our meat with thread.
Step 8:
Place the prepared fillet in a baking dish (I use a glass one with a lid, but you can bake it either in a sleeve or in a simple form without a lid, but cover the form with foil for the first 30 minutes). Pour half a glass of water into the bottom of the mold (the water should cover the bottom of the mold), cover with a lid and place in the oven for 30 minutes at 220C
Step 9:
After 30 minutes, remove the lid and bake for another half hour to form a golden brown crust, periodically coat the surface of the meat with the juice from the bottom of the pan. Let the meat cool and serve the turkey pastrami to the table. Bon appetit!!
Cooking features
- Pastrami is made from turkey fillet. You can take it from the leg or breast of the bird, separating it from the skin and bones.
- Fresh or chilled poultry meat produces more juicy dishes than frozen poultry. However, you can also use frozen turkey to make pastrami. To ensure that the organoleptic qualities of meat do not change significantly, it should be defrosted under natural conditions, without subjecting it to sudden temperature changes. Trying to speed up the process of thawing turkey meat using a microwave or warm water will not lead to anything good.
- The process of preparing pastrami consists of several stages. The first of them is salting or marinating meat. The second is baking in spices. This process lasts 10-20 minutes at maximum temperature. The exact time depends on the size of the pieces. Then the meat is cooked in the oven turned off. This allows you to maintain the juiciness of the product. The third stage is called ripening. To do this, the finished meat is left in the refrigerator for a period of 8 hours.
- Before baking, turkey meat is coated with a spicy mixture. It most often includes mustard and paprika; it also often includes garlic, red and black pepper, coriander, dried herbs, and sometimes honey. In order for the seasonings to cover the meat evenly, it is thoroughly dried with napkins beforehand. Also, before baking, turkey pieces are tied with culinary thread, which allows them to maintain their shape and retain the juices inside.
- You can bake the meat on a baking sheet lined with foil or in a mold. It is better to use a glass, ceramic or silicone mold, since food does not burn in such containers.
CHICKEN BASTURMA RECIPE
Ingredients:
- 2 pieces of fresh, not frozen, bone-in breast – 1.5 kg
- coarse or sea salt
- ground garlic
- ground red and black pepper
- sweet ground paprika
- dried parsley
- pepper mixture
- chaman (fenugreek)
- Remove the breast fillet from the bones; if there is fat, cut it off too; you won’t need it to make basturma.
During the salting process, the meat will take shape, so whatever form you put it in, that’s how it will remain.
- Prepare a container for basturma - you can use a plastic one. Sprinkle salt on the bottom, sparingly.
During the dehydration process, you will have to add more salt.
- Roll the fillet tightly into a ball, place it in a container and sprinkle generously with salt. The workpieces must be completely covered with it, you will see all this in the video below.
In the process, liquid will appear, the chicken’s own juice, which will begin to salt the fillet, and it may turn out to be over-salted. Therefore, every 3-4 hours the brine will need to be drained and new, dry salt added.
- The approximate salting time is 1-2 days. Depends on the temperature of the refrigerator and the mineral composition of the salt.
The meat should be much tougher than it was originally and a nice reddish color.
- Quickly wash off excess salt on the surface of the chicken fillet to prevent water from getting back into the meat cells.
- Dry with a waffle towel and leave to dry for 2-3 hours.
- Wrap in a towel and refrigerate for 3-4 hours.
- Prepare the coating. Mix spices with boiled water until the consistency of liquid sour cream and put in the refrigerator for an hour.
This way they will “open up” and all the essential oils will become active and tasty.
- Apply the spices in thin 3-4 layers, allowing each to dry so that the spices do not fall off during the cutting process.
- Take gauze and wrap the pieces of meat in it. Tie with threads, leaving the ends for hanging.
- Place in the refrigerator for 14 days or on the balcony if it’s winter outside. It should be 5-10 degrees Celsius.
There is no need to keep it outside at sub-zero temperatures, otherwise the drying process will slow down.
- Then, for about a week, the basturma should be hung simply in a cool room, for example, in a pantry.
From time to time you need to taste the chicken basturma.
You can watch all the details of the fillet basturma recipe in the video.
You have made a wonderful balyk - chicken basturma, spicy, spicy, the most beautiful meat with spices, which is not always possible to buy in the store.
Did you like the recipe?
Recipe for Turkey Breast Pasta:
Soak chicken or turkey breast in brine at the rate of 2 tsp. salt without a slide per glass of water (I used 3 teaspoons of salt per 1.5 cup of water by volume), leave for 2-3 hours. Mix spices with garlic, butter and honey. Tie the breast tightly with twine so that it is dense and not lumpy, and coat it with a mixture of spices.
Preheat the oven to 250 degrees, bake on a baking sheet for 15–20 minutes, turn off the heat and leave until completely cool.
Leave in the refrigerator, cut into pieces once cooled.
This recipe is part of the “Cooking Together – Culinary Week” campaign. Discussion of cooking on the forum – https://forum.povarenok.ru/viewtopic.php?f=34&t=6706
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How will it look like?
Turkey breast pasta
A large chicken breast would work just fine. A wonderful snack both on weekdays and on holidays!
Category: Snacks › Meat snacks
Ingredients for Turkey Breast Pasta:
Try cooking together
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 calorie content per 100 g - 157 kcal proteins / fats / carbohydrates - 30 / 3.2 / 0
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