Turkey pastrami

Marinating

In a small container, place salt (2 tbsp) and bay leaves (1-2 pieces).

Pour 1 liter of warm water over them and mix well until the salt is completely dissolved.

Rinse the turkey breast fillets (2 pieces) and place them in the resulting brine. Cover the container with a lid and refrigerate for 12 hours to allow the meat to brine evenly.

Spice Mixture

Remove the turkey from the brine and gently pat it dry with paper towels. This is important as excess moisture can prevent the spices from adhering well to the meat.

In a small bowl, combine turmeric (1 tbsp), olive oil (2 tsp), and Italian herbs (1 tbsp).

Using a culinary brush, evenly apply the spice mixture to the fillets on both sides. Then tightly tie the meat with string or thin twine to form a roll.

Cooking

Preheat the oven to 220 degrees Celsius.

Prepare a baking sheet by lining it with parchment paper. Place the turkey rolls on the baking sheet, leaving some space between them for hot air circulation.

Put the baking sheet in the preheated oven.

After 25 minutes, turn off the oven, but leave the turkey inside until completely cooled.

It’s best to leave the finished pastrami in the refrigerator overnight, after which slice it thinly and serve.