Super Easy Turkey Pastrami Appetizer Recipes

Steps:

• Mix the cream cheese, horseradish, garlic, salt and pepper together until well blended.
• Lay the pastrami slices on a flat surface and spread a small amount of the cheese mixture on each pastrami slice. Cut the pastrami slices into approximately 1" by 3" strips or similar depending on the size you purchase from your delicatessen so that when rolled they will be bite size pieces.
• Cut a small piece of green leaf curly lettuce to fit one side of the small end of each pastrami piece; place it on the cream cheese mixture so that when rolled a small portion of the curly leaf lettuce is extended over the pastrami.
• Roll up the pastrami strip from the opposite end of the lettuce and secure with a toothpick. You should have a roll of pastrami with the leaf lettuce extended. Place on a serving plate and sprinkle with freshly cracked pepper and serve.

Steps:

• In a medium saucepan, combine water, sugar and spices. Heat until sugar and salt are dissolved. Cool. When cool, place turkey breast and brine in a 1 gallon resealable bag. Double the bag and place in shallow pan in refrigerator for 2 to 3 days. (Just in case of leaking, check occasionally.)
• After desired brine time, remove breast from brine and rinse well. Dry breast well and prepare rub.
• Pulse all in a spice grinder or food processor
• Apply rub to breast, cover tightly and refrigerate for 24 hours
• Take a large sheet of heavy duty aluminum foil (about 2 feet long) fold in half, fold in half again and fold the edges up on 1 half, think of creating a small pizza box.
• Soak the chips submerged in water for 15 minutes, while chips are soaking, raise oven rack to position 4-inches below broiler. Preheat broiler on high. Drain chips, place in bottom, folded section of foil, bending the top back out of the way. Broil for 5 minutes, stir chips, broil 2 more minutes, remove and immediately and carefully, fold "top" over bottom and crimp closed. Place in oven and poke a several holes in top with knife to release smoke.
• Remove turkey from refrigeration. Preheat oven to 250 degrees F. Roast in oven, breast side down for 1 hour, increase heat to 325 degrees F if convection, 350 degrees F if standard oven. Carefully turn over and continue to roast until internal temperature reaches 160 degrees F on an instant-read thermometer.
• Cover loosely, cool and thinly slice.

Steps:

• Pat turkey dry (if there is skin you can leave it on. If not, you won't miss it) and place in a medium bowl. Mix together pepper, salt, brown sugar, garlic powder, and paprika in a small bowl, then sprinkle all over turkey (use all of it!). Cover and chill 8-12 hours.
• Preheat oven to 300°. Remove turkey from bowl and discard any liquid but keep all of the spice rub in place. Heat oil in a large ovenproof nonstick or cast-iron skillet over medium-high. Cook turkey, turning every minute or so, until browned on all sides and very fragrant, 6-8 minutes total.
• Transfer skillet to oven. Roast turkey, turning halfway through, until an instant-read thermometer inserted into the thickest part registers 155°, 60-90 minutes, depending on size. Transfer turkey to a wire rack. If you plan to serve it the same day it's baked, let cool at least 30 minutes, then slice very thinly (think deli meat) on a cutting board.
• To serve, spread cut sides of buns with mayonnaise and build sandwiches with buns, turkey, cranberry sauce, lettuce, and pickled red onion. Do ahead: Turkey can be roasted 4 days ahead. Let cool completely, then wrap tightly and chill. Slice just before using. Don't try to reheat it as it will just dry out.

Steps:

• Cream cheese mixture:.
• Mix all ingredients in a food processor till smooth add more paprika if you want.
• Veggie arrangement:.
• On a large platter arrange red lettuce leaves so red is on the outer edge. Then place the veggies like they are the feathers of the turkey. The large plume of feathers behind the turkey as I layered in rows are carrots, zucchini, yellow squash, carrots, red onions, and radishes.
• The bottom feathers are yellow squash, zucchini, yellow peppers, and celery.
• For the body I inverted a soup bowl and spread the cream cheese mixture over it. Use the mixture as a glue add radishes along the bottom in 2 rows follow with mushrooms adding till completely covering the bowl.
• For the chest I placed 3 sun-dried tomato half's adhered with some of the cheese mixture on the body of mushrooms.
• For the head place 1/2 of a radish (try to find one that is a long red radish) Spread some cheese mixture on the cut side and place just above the tomatoes.
• For the wattle adhere a yellow pepper slice to the radish(head) with the cheese mixture. Place the remaining cheese mixture in a bowl for dipping. Enjoy!

Steps:

• Preheat oven to 325 degrees.
• Place split roll, inside up, on a baking sheet.
• Bake until slightly browned.
• Remove from oven.
• Spread sauce on one half of roll and cover with turkey pastrami.
• Place kraut on the other half and cover with cheese.
• Return to oven and bake until cheese is melted. Serve hot.
• If using horseradish sauce, serve with dill pickle chips and mustard on the side.
• We have also used rye bread in lieu of rolls. Works well.