How to Cook Turkey Pastrami: A Simple Recipe

Turkey pastrami comes sliced and ready to eat, but heating it the right way is what turns a good deli meat into a great sandwich. Here's how we do it, step by step.

Turkey pastrami is already fully cooked when it comes out of the package, so "cooking" it really means one thing: warming it up the way a real deli does, hot, a little crisped at the edges, and never dried out. Most people either skip this step entirely (cold pastrami from the fridge is fine, but it's missing something) or overdo it in the microwave, which turns good pastrami rubbery fast. This recipe walks you through the simple stovetop method we use ourselves, then turns it into a classic hot pastrami sandwich.

We make this with our KJ Poultry Romanian Turkey Pastrami, which comes pre-sliced and vacuum-sealed, so there's no trimming or slicing work before you start. Any good sliced turkey pastrami will work here, but starting with a well-seasoned one makes the whole sandwich easier.

Why This Method Works

Deli pastrami is traditionally steamed to heat it through gently, then finished on a hot griddle or in a pan to crisp the edges. At home, you can get the same result in one pan: a splash of water creates steam to warm the meat evenly, and once that water cooks off, the direct heat of the pan crisps the edges in the last minute. It's the same two-step idea delis have used for decades, just scaled down for a home stove.

Ingredients

• 6 to 8 slices turkey pastrami (about a sandwich's worth per person)
• 1 tablespoon water, per batch
• 1 teaspoon oil or schmaltz, for the pan
• Rye bread, for serving
• Mustard, or pastrami sauce, for serving
• Optional: coleslaw or a pickle on the side

Instructions

1. Heat the pan. Set a nonstick or cast iron skillet over medium heat and add the oil or schmaltz. Let it warm for about a minute.
2. Add the pastrami. Lay the turkey pastrami slices in the pan in a single layer. Don't overlap them too much; it's fine if they overhang a little.
3. Steam it first. Add the tablespoon of water to the pan and immediately cover with a lid. Let it steam for 1 to 2 minutes, until the water has mostly cooked away. This is the step that keeps the meat juicy instead of dry.
4. Crisp the edges. Remove the lid and let the pastrami cook uncovered for another 30 to 60 seconds, just until the edges start to turn slightly golden and a little crisp. Flip once if you want both sides to get some color.
5. Build the sandwich. Pile the hot pastrami onto rye bread with mustard. Add coleslaw if you like it that way, or keep it simple. Serve right away, while it's still hot.

Serves: 2 to 3 sandwiches | Prep time: 2 minutes | Cook time: 5 minutes | Total time: 7 minutes

Notes from the Shop

This is the same basic method we tell customers to use at home, and it works whether you're making one sandwich or feeding a table. If you're prepping for a crowd, you can hold the heated pastrami in a low oven (around 200°F) covered with foil for up to 20 minutes without it drying out, which makes it easy to get everything on the table at once.

Tips for the Best Turkey Pastrami

• Don't skip the steam step. It's the single biggest reason home-heated pastrami turns out dry. Two minutes of steam before you crisp it makes a real difference.
• Use a hot pan, not a slow one. Low heat over a long time dries the meat out. You want medium to medium-high heat for a short amount of time.
• Watch it closely once the lid comes off. The crisping stage only takes 30 to 60 seconds. It goes from perfect to overcooked fast, so stay at the stove.
• No stovetop pan handy? You can wrap the slices loosely in foil with a teaspoon of water and warm them in a 300°F oven for about 8 minutes, though you won't get the same crisp edges.

Frequently Asked Questions

Do I need to cook turkey pastrami before eating it?

No. Turkey pastrami is fully cooked and safe to eat straight from the package. Heating it is purely for flavor and texture, not food safety. If you're working with a fresh, uncooked pastrami cut instead of the ready-to-eat deli style, see our full guide to cooking and serving kosher pastrami for safe cooking temperatures.

What's the best way to reheat turkey pastrami?

A quick steam-then-sear in a hot pan gives the closest result to a real deli counter. A splash of water covered with a lid for a minute or two keeps it moist, then a short uncovered sear crisps the edges.

Can I microwave turkey pastrami instead?

You can, but it tends to come out rubbery since a microwave heats unevenly and can dry the meat out fast. If it's your only option, use short 15-second bursts and check often.

What goes well with a hot turkey pastrami sandwich?

Rye bread and mustard, or our own pastrami sauce, are the classic pairing. Coleslaw, a kosher dill pickle, or a simple potato salad on the side round it out nicely.

Ready to make your own? Order our KJ Poultry Romanian Turkey Pastrami, sliced and vacuum-sealed for freshness, straight from Satmar Meats of Boro Park.