I can not believe that they were chopped instead of taking a breast and slice it so thinly as you please!
Thanks, Steve!
Thanks, Steve!
Making Deli-Style Turkey Breast - photos & Pastrami added pg 2
- Thread starter Kim_NC
- Start date
- Thread starter
- #12
Overall we're really pleased with it. The texture isn't quite as dense as store bought deli, but the flavor and moisture is fabulous.
What I did:
I used a half turkey breast, boneless and skinless. Shown here is the other half, plus 2 halves from a second turkey, all vacced and ready for the freezer.
As shown in the OP, I used an injector needle and an injection solution. Here's the recipe for the solution:
1/2 c. water
1/2 c. lemon juice
8-12 drops hot sauce (Tabasco or your favorite brand)
1 Tbsp. salt
1 tsp. garlic powder
Put all ingredients in small saucepan over medium-low heat. Heat and stir until salt and garlic powder dissolve. Cool slightly. Make as few holes in the meat as possible while injecting. Move the needle only when you have to refill.
Using an oven roasting bag, I roasted the breast at 350* for about 1 1/2 hrs, until it reached 170* on a meat thermometer. Then removed from the oven and allowed to cool, undisturbed.
Here the roasted breast half is out of the oven, still in the oven bag after roasting. I let it sit in the refrigerator ovenight, exactly as shown for the juices to settle.
Ready to be sliced...Oooppss! I cut the tip off before remembering to take the pic!
All sliced up and ready to munch. Darn, I have to use all those tender 'bits' laying on the slicer tray for hot turkey sandwiches with gravy this evening.
A closeup of the sliced turkey breast that shows the texture/moisture a bit better.
An idea for next time.
The pastrami recipe we make requires wrapping the meat in 6 layers of foil nd baking at a lower temp for 5 hours. Next time for turkey breast, I'm going to try the foil and slower roasting method. This seems to help get the texture denser and finer on the pastrami.
Here are a couple photos of the pastrami with a loaf of homemade rye bread.
The original recipe I found for the pastrami is at this link, includes video. It is delicious!:
http://video.about.com/americanfood/Homemade-Pastrami.htm
Next I'm going to try injecting a beef roast and the same slow roast method for homemade deli roast beef.
What I did:
I used a half turkey breast, boneless and skinless. Shown here is the other half, plus 2 halves from a second turkey, all vacced and ready for the freezer.
As shown in the OP, I used an injector needle and an injection solution. Here's the recipe for the solution:
1/2 c. water
1/2 c. lemon juice
8-12 drops hot sauce (Tabasco or your favorite brand)
1 Tbsp. salt
1 tsp. garlic powder
Put all ingredients in small saucepan over medium-low heat. Heat and stir until salt and garlic powder dissolve. Cool slightly. Make as few holes in the meat as possible while injecting. Move the needle only when you have to refill.
Using an oven roasting bag, I roasted the breast at 350* for about 1 1/2 hrs, until it reached 170* on a meat thermometer. Then removed from the oven and allowed to cool, undisturbed.
Here the roasted breast half is out of the oven, still in the oven bag after roasting. I let it sit in the refrigerator ovenight, exactly as shown for the juices to settle.
Ready to be sliced...Oooppss! I cut the tip off before remembering to take the pic!
All sliced up and ready to munch. Darn, I have to use all those tender 'bits' laying on the slicer tray for hot turkey sandwiches with gravy this evening.
A closeup of the sliced turkey breast that shows the texture/moisture a bit better.
An idea for next time.
The pastrami recipe we make requires wrapping the meat in 6 layers of foil nd baking at a lower temp for 5 hours. Next time for turkey breast, I'm going to try the foil and slower roasting method. This seems to help get the texture denser and finer on the pastrami.
Here are a couple photos of the pastrami with a loaf of homemade rye bread.
The original recipe I found for the pastrami is at this link, includes video. It is delicious!:
http://video.about.com/americanfood/Homemade-Pastrami.htm
Next I'm going to try injecting a beef roast and the same slow roast method for homemade deli roast beef.
Last edited:
Kim I am dying to try the pastrami but I have never heard of smoked paprika I have paprika is there a special smoked one and where can I get it. I have everything else.
Too cool! Must try this!!
- Dec 15, 2008
- 84
- 0
- 29
Good luck!!
- Thread starter
- #16
Quote:
Eventually I found smoked paprika at Sam's Club. It's different than 'standard' paprika. I used this substitute until finding it. It worked just fine.:
2 tsp cumin + 1 tsp paprika = 1 Tbl smoked paprika
Eventually I found smoked paprika at Sam's Club. It's different than 'standard' paprika. I used this substitute until finding it. It worked just fine.:
2 tsp cumin + 1 tsp paprika = 1 Tbl smoked paprika
Check your local supermarket. If they have a Mexican section, where they have a lot of spices, you can find smoked paprika there, and its not expensive. The brand name is Badia, they have lots of really good, really cheap spices.
Thanks Kim and Halo I will look for it.
Now there is a reason I need a meat slicer!
Quote:
Ditto...
Ditto...
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