There is no comparison between industrial pastrami, with preservatives, and juicy, healthy pastrami prepared at home. Try once, and then you will not be able to go back to the one sold at the supermarket. The breast of a turkey is especially low-fat meat, and to prevent drying it, spread it with a sauce. You can use a Peppery Fig Sauce of “The Well Delicatessen”, a DatesHoney &Mustard Sauce. Those who prefer hot pastrami, can mix 2 tablespoons of Hot Pepper Spread of “The Well Delicatessen”, along with a spoon of Apricot confiture.
All the sauces will do the work well, they will caramelize the pastrami a little and will give it a wonderful juiciness.
1 female turkey breast (whole butterfly split into two lumps)
English pepper and black pepper
2 tablespoons Hot Pepper spread of “The Well Delicatessen”
1 tablespoon of Apricot confiture of “The Well Delicatessen”
2-3 bay leaves
1. Boil 2 liters of water with a tablespoon of coarse salt, pepper and bay leaves.
2. Cool a little and leave the breast in the boiled water for two days.
3. Remove the breast from the boiled water, dry, spread “The Well Delicatessen” spreads and tie the pastrami with a sewing thread to a stable block.
4. Heat oven to 170 degrees. Spread the portion again with “The Well Delicatessen” spreads and wrap it hermetically in foil. Bake 50 minutes. After 20 minutes roll the package, so that the liquid will wet the piece on all sides