Pastrama de curcan de casa – frageda, aromata si fara conservanti! Vrei o alternativa sanatoasa si gustoasa la mezelurile din comert? Pastrama de curcan pregatita acasa e exact ce ai nevoie. Frageda, aromata, cu unt si cimbru, perfecta pentru sandvisuri, platouri de mic dejun sau gustari rapide. Fara aditivi, fara batai de cap – doar ingrediente simple si rabdare pentru un rezultat delicios.

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INGREDIENTE (pentru 6 portii)

• 350 g piept de curcan
• 1 litru apa
• 1 lingura sare mare
• 1 lingura boabe de piper (ideal, amestec negru + rosu)
• 1 lingura cimbru uscat
• 20 g unt
• 10 fire cimbru proaspat
• 1 lingura boia dulce

Totul incepe cu o saramura simpla si aromata. Fierbem un litru de apa impreuna cu o lingura de sare mare, o lingura de boabe de piper (ideal, un mix de piper negru si rosu) si o lingura de cimbru uscat. Lasam sa fiarba zece minute, pentru ca aromele sa se elibereze bine, apoi oprim focul si lasam saramura sa se raceasca complet. Intr-un bol incapator punem pieptul de curcan si turnam saramura racita peste el. Acoperim si dam la frigider pentru 24 de ore, timp in care carnea se fragezeste si se patrunde bine.

A doua zi, scoatem carnea din saramura, o stergem bine cu prosoape de hartie si indepartam resturile de condimente. Incingem intr-o tigaie untul si adaugam firele de cimbru proaspat, doar cat sa-si elibereze aroma in grasimea topita. Eu am pregatit pastrama la sous-vide: am pus carnea intr-o punga speciala pentru vidat, am turnat peste ea untul aromat si am sigilat. Am lasat la gatit timp de doua ore la 65°C.

Daca nu ai aparat de sous-vide, poti obtine un rezultat foarte bun si la cuptor. Unge carnea cu untul topit pe toate partile, aseaz-o pe hartie de copt si adauga cimbrul deasupra. Impacheteaza bine, apoi infasoara totul in folie de aluminiu si pune la cuptorul preincalzit la 140°C pentru doua ore.

Dupa ce este gata, scoatem pastrama din punga sau din folie, presaram boia dulce peste si o lasam sa se raceasca complet – ideal, peste noapte. A doua zi o putem taia felii si servi exact cum ne place: pe paine prajita, cu crema de branza sau unt, alaturi de rosii proaspete sau chiar intr-un sandvis cald.

Este o reteta simpla, fara conservanti, cu gust curat si textura perfecta. Pastrama de curcan de casa e fix genul acela de reteta pe care o faci o data si devine obisnuinta in bucataria ta.

Detaliile video ale retetei:

Daca v-a placut reteta de Pastrama de curcan va invit sa incercati si:

English version

Homemade Turkey Pastrami

Homemade Turkey Pastrami – tender, flavorful, and free of preservatives! Looking for a healthier, tastier alternative to store-bought deli meats? Homemade turkey pastrami is just what you need. It’s juicy, aromatic, infused with butter and thyme, and ideal for sandwiches, breakfast platters, or quick snacks. No additives, no fuss – just simple ingredients and a little patience for a seriously delicious result.

INGREDIENTS (serves 6):

• 350 g turkey breast
• 1 liter water
• 1 tbsp coarse salt
• 1 tbsp whole peppercorns (ideally a mix of black and pink)
• 1 tbsp dried thyme
• 20 g butter
• 10 sprigs fresh thyme
• 1 tbsp sweet paprika

We start with a simple, aromatic brine. In a pot, bring the water to a boil with the salt, peppercorns, and dried thyme. Let it simmer for 10 minutes to fully release the flavors, then remove from heat and allow the brine to cool completely.

Place the turkey breast in a large bowl or container and pour the cooled brine over it. Cover and refrigerate for 24 hours — this will tenderize the meat and infuse it with flavor.

The next day, remove the turkey from the brine, pat it dry with paper towels, and brush off any remaining spices. In a skillet, melt the butter and add the fresh thyme sprigs — just enough to release their aroma into the fat.

I cooked the turkey using the sous-vide method: I sealed it in a vacuum bag with the aromatic butter and cooked it for 2 hours at 65°C.

If you don’t have a sous-vide machine, no worries — the oven works just as well. Rub the turkey with the melted butter, place it on parchment paper, top with the thyme, wrap it well, then cover with aluminum foil. Bake at 140°C (285°F) for about 2 hours.

Once cooked, remove the turkey from the bag or foil, sprinkle with sweet paprika, and let it cool completely — ideally overnight. The next day, slice it up and serve however you like: on toast, with cream cheese or butter, with fresh tomatoes, or even in a warm sandwich.

This is a no-nonsense, clean-tasting recipe with a perfect texture and loads of flavor. Once you try homemade turkey pastrami, there’s no going back!

If you enjoyed this recipe, you might also love Turkey Salami, Ham & Hummus Rolls or a Chicken Liver Pie.

ENJOY OUR RIDE!

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