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 Turkey Pastrami Recipe
The recipe is from "lazy", it turns out very tasty, juicy meat. You can serve it both warm and cold - great for sandwiches
Course Birthday Food Dishes, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Quick Breakfast, Snacks Ideas, Valentine's Day Food
Cuisine Russian Cuisine
Keyword Easy, For Beginners
Cook Time 15 minutes
Servings
Ingredients
Course Birthday Food Dishes, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Quick Breakfast, Snacks Ideas, Valentine's Day Food
Cuisine Russian Cuisine
Keyword Easy, For Beginners
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Soak the turkey brisket in salted water for 2 hours. After 2 hours, stuff the meat with garlic. Mix sweet paprika, salt (a little), pepper + rast. vegetable oil, to the state of mush. Grease the breast with pate and put it in a very hot oven. The oven runs for 15 minutes, after which the turkey remains in the oven for another 2 hours. Do not open the oven! it's like pastrami. The water should be as salty as possible, but not bitter - this is important!
    Soak the turkey brisket in salted water for 2 hours. After 2 hours, stuff the meat with garlic. Mix sweet paprika, salt (a little), pepper + rast. vegetable oil, to the state of mush. Grease the breast with pate and put it in a very hot oven. The oven runs for 15 minutes, after which the turkey remains in the oven for another 2 hours. Do not open the oven! it's like pastrami. The water should be as salty as possible, but not bitter - this is important!
  2. You can stuff it with anything, as well as spread it afterwards - this is also the beauty of the recipe, because you can get different tastes. The oven needs to be preheated to the maximum temperature - I have 250 degrees. I cook in a disposable aluminum mold - another plus.. you don't have to do the dishes! Do not open the oven until it has completely cooled down (I usually cook late at night and leave it overnight - I get the finished product in the morning) If you are making a mixture for coating, as the author, I recommend adding a little more paprika to it (it gives a smoked taste and smell) and add more barbecue sauce.
    You can stuff it with anything, as well as spread it afterwards - this is also the beauty of the recipe, because you can get different tastes. The oven needs to be preheated to the maximum temperature - I have 250 degrees. I cook in a disposable aluminum mold - another plus.. you don't have to do the dishes! Do not open the oven until it has completely cooled down (I usually cook late at night and leave it overnight - I get the finished product in the morning) If you are making a mixture for coating, as the author, I recommend adding a little more paprika to it (it gives a smoked taste and smell) and add more barbecue sauce.
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