Smoked Turkey Pastrami Recipe

As another one of the new Bloggers for Bradley, I am very excited to be joining some really talented cooks and writers in exploring all of the wonderful things that can be done with Bradley Smokers.

It is very motivating to be part of helping people to get the most out of these wonderful smokers. I am not going to sugar coat it:I am a novice smoker!


1 Three to four pound turkey London broil

4 Teaspoons cracked peppercorns (I used a mix of black and white peppercorns)

2 Tablespoons coriander

4 Teaspoons brown sugar

6 Garlic cloves - minced

8 Teaspoons of sea salt

4 Teaspoons of sweet paprika (Hungarian Paprika works very well)

3 Teaspoons of mustard seeds

2 Teaspoons of ground ginger

Keep in the refrigerator for 24 hours.


Mix and pound all of the spices together – I used a large, stone mortar and pestle.

Rub the spice mixture all over both sides of the turkey London broil.

Place the turkey in a glass casserole or large plate, cover with plastic wrap and refrigerate overnight

Only Smoke it the Next Day:

The next day, remove the turkey from the refrigerator, uncover it and let it stand for 2 hours

Rub the smoker rack with oil – I used canola

Preheat the smoker to 210ºF (I used apple wood pellets for this recipe)

Place the turkey on the oiled rack and smoke it for three hours for a 3 pound turkey London broil, or until an instant thermometer reads 140ºF

Remove the turkey from the smoker and let it rest for about 20 minutes.

For an authentic, “pastrami” appearance, slice very thinly in long pieces.


Apple Wood Bisquettes

A light, fruity and slightly sweet smoke aroma that pairs with poultry, beef, pork, lamb, and cheese.

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