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Smoked Turkey with Pastrami Spices

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Active Time:  15 Minutes
Total Time:  6 Hours 25 Minutes
  Serves 12
What makes pastrami isn't the beef brisket - it's the spices. In this recipe, turkey is flavored with garlic, mustard, coriander, and other pastrami seasonings, then slow-smoked in a water smoker. This turkey is equally delectable hot and cold.
2 tablespoons coriander seeds
2 tablespoons cracked black peppercorns
3 tablespoons kosher salt
3 tablespoons sweet paprika
2 tablespoons dark brown sugar
1 tablespoon mustard seeds
1 tablespoon ground ginger
6 garlic cloves, minced

One 10- to 12-pound turkey; neck, heart and giblets removed
1 tablespoon vegetable oil

4 cups apple wood smoke chips, soaked in water 30 minutes, drained
1 quart water or beer
Coarsely crush coriander seeds and pepper in mortar and pestle or spice mill. Combine crushed spices in bowl. Whisk in salt, paprika, sugar, mustard, ginger and garlic.

Rinse turkey inside and out. Pat dry with paper towels. Place turkey in large roasting pan. Sprinkle neck and main cavities with 1/3 of spice mixture. Place some under neck. Brush turkey with oil. Sprinkle with 3/4 of remaining spice mixture. Cover and refrigerate at least 6 hours, preferably overnight.

Prepare water smoker for smoking according to manufacturer's instructions. Preheat smoker to 225 degrees F. Place 1 quart water or beer in smoker pan and add remaining rub. Place turkey in top of smoker. Smoke turkey until instant-read meat thermometer registers 160 degrees F when inserted into thickest part of turkey thigh, about 6 hours.

Transfer the turkey to a platter, tent with foil to keep warm, and let rest for 10 minutes. Carve and serve.

Recipe created exclusively for by Steven Raichlen.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 12
Calories: 759
Fat. Total: 38g
Fiber: 1g
Carbohydrates, Total: 5g
Sodium: 1723mg
% Cal. from Fat: 45%
Cholesterol: 361mg
Protein: 95g
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