Slow-Roasted, Pastrami-Rubbed Turkey
The word pastrami evolved from the Romanian pastrama, which likely originated from the Romanian phrase a pastra, meaning to keep or to preserve. Then why do Americans know pastrami as a brined, spice-crusted, smoked, and finally steamed deli meat? Because that kind of pastrami is worthy of joyful expletive-spouting. And joyful expletive-spouting is memorable. And it's the smoky spice crust that's the truly memorable part, because it has found its way onto bacon, salmon, tuna, and turkey, thus rendering the originsof the word pastrami...history. Multumesc, Romania.
Recipe by Oxmoor House October 2014
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Credit:
Oxmoor House
Recipe Summary
Ingredients
Directions
Source
Cooking Light Mad Delicious
Nutrition Facts
Per Serving:
131 calories; fat 2.2g; saturated fat 1.1g; mono fat 0.5g; poly fat 0.3g; protein 24g; carbohydrates 2g; fiber 1g; cholesterol 69mg; iron 1mg; sodium 193mg; calcium 19mg.