Apple Cider Brined Turkey Pastrami Recipe Perfect for Holidays

Posted on November 1, 2025

apple cider brined turkey pastrami - featured image

There’s something magical about the aroma of apple cider mingling with warm spices as it infuses a turkey with flavor. It’s the kind of recipe that makes you pause and savor each bite. This apple cider brined turkey pastrami is not only packed with mouthwatering flavors, but it’s also surprisingly simple to prepare. Whether you’re looking to wow your guests at a holiday gathering or create a show-stopping centerpiece for a cozy weekend dinner, this recipe is guaranteed to deliver.

I first stumbled upon the idea of apple cider brining while experimenting with holiday turkey recipes. Let’s be honest, turkey can sometimes feel uninspired, but turning it into pastrami? Game-changer! The combination of sweet apple cider, smoky spices, and the tender turkey meat creates a flavor explosion that’s hard to resist.

If you’ve never brined poultry before, don’t worry — it’s easier than it sounds. The process is worth every minute, ensuring your turkey pastrami is juicy, flavorful, and cooked to perfection. Plus, using turkey instead of beef makes this recipe a bit lighter, yet just as satisfying.

Why You’ll Love This Recipe

Perfect for holidays: This apple cider brined turkey pastrami is an impressive centerpiece for Thanksgiving, Christmas, or any festive gathering.
Juicy and flavorful: The apple cider brine locks in moisture and infuses the turkey with a blend of sweet and savory goodness.
Healthier twist: Lower in fat compared to traditional beef pastrami, this turkey version offers a lighter option without sacrificing flavor.
Simple ingredients: No need for a gourmet pantry — most of these ingredients are easy to find at your local grocery store.
Versatile: Enjoy it warm as the main dish or slice it thin for sandwiches, salads, or wraps.

What sets this recipe apart is the balance of flavors from the apple cider brine paired with a smoky, peppery crust. It’s that perfect harmony of sweet, savory, and smoky that will have you coming back for seconds. Plus, the brining process ensures that even if you’re new to cooking turkey, you’ll end up with a juicy and tender result every single time.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients that work together to create a masterpiece. Here’s what you’ll need:

Turkey breast: Bone-in or boneless, about 4-5 lbs. Go for fresh or thawed turkey for the best results.
Apple cider: 4 cups of fresh apple cider, preferably unfiltered for a robust flavor.
Water: 4 cups to dilute the brine.
Salt: 1/2 cup Kosher salt to season the turkey and ensure proper brining.
Brown sugar: 1/4 cup for a hint of sweetness in the brine.
Black peppercorns: 1 tablespoon for a subtle heat and depth.
Garlic: 4 cloves, smashed, for a savory kick.
Bay leaves: 3, for a touch of earthiness.
Ground coriander: 1 tablespoon to enhance the pastrami flavor.
Paprika: 1 tablespoon for smoky richness.
Ground mustard: 1 tablespoon for tangy complexity.
Smoked salt: 1 teaspoon for an irresistible smoky aroma.
Olive oil: 2 tablespoons for brushing the turkey before applying the spice rub.

If you’re missing any ingredients, don’t worry! You can swap brown sugar for honey or maple syrup, use regular salt if smoked isn’t available, or adjust the spices to suit your taste.

Equipment Needed

Here’s what you’ll need to prepare this recipe:

Large stockpot: For making and storing the brine.
Resealable plastic bag: A turkey-sized bag to hold the brine and turkey securely.
Roasting pan: A sturdy pan that can handle the turkey and collect drippings.
Meat thermometer: Essential for checking the internal temperature of the turkey.
Wire rack: To ensure even cooking by elevating the turkey.
Aluminum foil: To tent the turkey if needed during cooking.

If you don’t have a stockpot, a large bowl will work in a pinch. Resealable bags are great for brining, but a food-safe container can also be used. And while a meat thermometer is ideal, you can check doneness by slicing and ensuring no pink remains.

Preparation Method

Prepare the brine: In a large stockpot, combine 4 cups of apple cider, 4 cups of water, 1/2 cup of Kosher salt, 1/4 cup of brown sugar, 1 tablespoon of black peppercorns, smashed garlic cloves, and bay leaves. Stir until the salt and sugar dissolve.
Cool the brine: Let the mixture cool to room temperature. You can speed this up by refrigerating it for an hour.
Brine the turkey: Place the turkey breast in a resealable bag or food-safe container and pour the brine over it. Seal tightly, ensuring the turkey is fully submerged. Refrigerate for 12-24 hours.
Make the spice rub: In a small bowl, mix 1 tablespoon of ground coriander, 1 tablespoon of paprika, 1 tablespoon of ground mustard, and 1 teaspoon of smoked salt.
Preheat the oven: Preheat your oven to 325°F (165°C).
Season the turkey: Remove the turkey from the brine and pat it dry. Brush with olive oil, then generously coat with the spice rub, ensuring an even layer.
Roast the turkey: Place the turkey breast on a wire rack set inside a roasting pan. Roast for about 2 to 2.5 hours, or until the internal temperature reaches 165°F (74°C).
Rest the turkey: Let the turkey rest for 15 minutes before slicing. Resting helps retain juices and enhances flavor.

As you roast, the aroma of apple cider and spices will fill your kitchen, making it nearly impossible to wait for the first bite!

Cooking Tips & Techniques

Here are some tried-and-true tips to make your turkey pastrami even better:

Don’t skip the brining: Brining is essential for tender, juicy turkey. If you’re short on time, brine for at least 6 hours.
Use a meat thermometer: This ensures your turkey is perfectly cooked without drying out.
Pat the turkey dry: Removing excess moisture helps the spice rub stick and creates a nice crust.
Tent with foil: If the turkey starts to brown too quickly, loosely tent it with foil to prevent overcooking.
Let it rest: Resting after cooking is key to retaining those flavorful juices.

I learned the hard way that skipping the resting step can lead to dry turkey — trust me, it’s worth the patience!

Variations & Adaptations

If you’re feeling creative, here are some ways to tweak the recipe:

Spicy twist: Add a teaspoon of cayenne pepper to the spice rub for a kick of heat.
Herb-infused brine: Toss fresh rosemary or thyme into the brine for a fragrant herbal note.
Gluten-free option: This recipe is naturally gluten-free, so it’s perfect for those with dietary restrictions.
Smoked turkey pastrami: Try smoking the turkey instead of roasting for a deeper smoky flavor.
Honey cider brine: Swap brown sugar for honey to create a different layer of sweetness.

Last Thanksgiving, I added a touch of maple syrup to the brine, and the hint of maple was a surprising hit!

Serving & Storage Suggestions

This apple cider brined turkey pastrami is best served warm, sliced thin, and enjoyed as the main attraction. Pair it with roasted vegetables, mashed potatoes, and cranberry sauce for a festive meal.

If you’re serving it for lunch, stack slices of turkey pastrami on rye bread with mustard for a classic pastrami sandwich. It also works beautifully in salads or wraps for a lighter option.

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap slices tightly in aluminum foil and freeze for up to 2 months. Reheat gently in the oven or microwave to avoid drying out the meat.

Nutritional Information & Benefits

This apple cider brined turkey pastrami is a healthier alternative to traditional beef pastrami, offering lean protein and fewer calories. Turkey is a great source of vitamins B6 and B12, which help support energy levels and brain health. Plus, the apple cider adds a touch of natural sweetness without processed sugars.

If you’re watching your sodium intake, you can reduce the salt in the brine slightly without compromising flavor. Note that this recipe contains potential allergens like garlic and peppercorns, so adjust if necessary.

Conclusion

This irresistible apple cider brined turkey pastrami recipe is perfect for holiday gatherings or any special occasion. Its unique blend of flavors, combined with the simplicity of preparation, makes it a must-try. Whether you’re cooking for family or friends, this dish is sure to impress.

Ready to give it a try? Let me know in the comments how it turns out for you, and feel free to share your own twists on the recipe. Happy cooking and happy holidays — you’ve got this!

FAQs

Can I use a different type of meat for this recipe?

Yes, you can use chicken or duck instead of turkey. Adjust the cooking time based on the weight and type of meat.

How long should I brine the turkey?

For the best results, brine the turkey for 12-24 hours. If you’re short on time, aim for at least 6 hours.

Can I make this recipe without apple cider?

While apple cider adds unique sweetness, you can substitute it with a mix of apple juice and a splash of vinegar for a similar flavor profile.

What’s the best way to slice turkey pastrami?

Use a sharp knife or meat slicer to cut thin, even slices against the grain for maximum tenderness.

Can I make this recipe ahead of time?

Absolutely! You can cook the turkey pastrami a day ahead and reheat it gently in the oven or slice it cold for sandwiches and salads.