This homemade smoked turkey lunch meat is the perfect way to get deli-quality lunch meat without the preservatives.
This recipe is my favorite way to get that thinly sliced turkey breast you’d find on a deli sandwich. The difference is that by making it yourself, you can prepare it without sodium nitrite or sodium nitrates.
Homemade turkey lunch meat is a tasty and healthier alternative to store-bought deli meats. With just a few simple ingredients and techniques, you can easily make your own turkey cold cuts right in your kitchen. This homemade lunch meat contains no nasty preservatives or artificial ingredients like the stuff you find at the supermarket deli counter.
Making DIY turkey lunch meat also allows you to control exactly what goes into it. You can adjust flavors to your liking and significantly cut down on the sodium content compared to packaged deli meats. It takes a bit of effort upfront, but the rewards of homemade turkey lunch meat are well worth it.
Why Make Your Own Turkey Lunch Meat?
There are several compelling reasons to make your own turkey lunch meat rather than buying pre-packaged
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Less sodium – Store-bought deli turkey can contain upwards of 600-800mg sodium per serving. Homemade allows you to control the salt content.
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No preservatives – Deli meats often contain nitrites, nitrates, and other preservatives that may be harmful to health. Homemade contains none of these.
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Cost savings – Buying and preparing turkey breast yourself is much cheaper per pound than packaged lunch meat.
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Higher quality turkey – You can select high-quality turkey breast with no hormones or antibiotics.
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Customize flavors – Tailor homemade turkey lunch meat to your taste preferences with herbs, spices, sauces.
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Fun DIY project – It’s rewarding to make something from scratch at home.
How to Make Homemade Turkey Lunch Meat
While it takes some effort, the basic process for making homemade turkey lunch meat is pretty straightforward:
Ingredients
- 1-2 lb turkey breast
- Brine ingredients (water, salt, sugar, herbs/spices, citrus, vinegar, etc)
- Wood chips or pellets (if smoking)
Instructions
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Brine the turkey breast – Soak in a flavored brine solution 12-48 hours. This keeps it moist and tender.
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Rinse and pat turkey dry – Rinse off excess brine before cooking.
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Smoke or roast turkey – Cook to an internal temp of 165°F. Smoke for more flavor.
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Let turkey rest – Allow to rest 10-15 minutes before slicing.
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Thinly slice turkey – Use a sharp knife or deli slicer to cut very thin slices.
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Portion and store slices – Keep refrigerated up to 5 days. Freeze for longer storage.
Turkey Lunch Meat Tips
- Brine for at least 24 hours, up to 48 for maximum flavor infusion.
- Inject brine deep into breast for better penetration.
- Smoke with fruit wood like apple, cherry or pecan.
- Let turkey rest before slicing to retain moisture.
- Chill roasted breast 1 hour in fridge before slicing for clean cuts.
- Cut slices between 1/16 – 1/8 inches thick.
- Wrap individual slices well and remove air before storage.
Delicious Homemade Turkey Lunch Meat Recipes
Here are some tasty homemade turkey lunch meat recipes to try:
~ Maple Brined Smoked Turkey Breast ~
Brine:
- 1 gallon water
- 1 cup maple syrup
- 1⁄2 cup kosher salt
- 2 bay leaves
- 1 Tbsp black peppercorns
- 3 cloves garlic, crushed
Rub:
- 2 Tbsp brown sugar
- 1 Tbsp smoked paprika
- 1 tsp each garlic & onion powder
- 1⁄2 tsp black pepper
Wood:
- Maple or apple
Prep:
- Whisk brine ingredients until salt & sugar dissolve. Submerge turkey and brine 24-48 hrs.
- Rinse turkey, pat dry. Coat with rub.
- Hot smoke 4-5 hours to 165°F internal temp.
- Rest, slice, enjoy!
~ Italian Herb Turkey Breast ~
Brine:
- 1 gallon water
- 1/2 cup sea salt
- 1/4 cup sugar
- Leaves from 5 sprigs rosemary
- Leaves from 5 sprigs thyme
- 10 crushed garlic cloves
- Grated zest of 1 lemon
Rub:
- 1 Tbsp minced garlic
- 2 Tbsp minced rosemary
- 1/4 cup olive oil
Prep:
- Whisk brine ingredients until dissolved. Add turkey and brine 24 hours.
- Rinse turkey, pat dry. Coat with olive oil rub.
- Roast at 325°F to 165°F internal temp, about 2-3 hours.
- Rest, slice, use on sandwiches!
Creative Ways to Use Your Homemade Lunch Meat
Once you’ve made your own artisan turkey lunch meat, get creative with how you use it!
- Classic sandwiches with cheese, lettuce, tomato, condiments
- Wrap in flatbread or tortilla with veggies and hummus
- Chef salad topped with turkey slices
- Hearty turkey soups or chili
- Breakfast sandwiches, omelets, burritos
- Turkey & cheese roll-ups
- Turkey Caesar salad
- Turkey club sandwiches
- Pizza topped with sliced turkey
Homemade turkey lunch meat is extremely versatile. Keep a batch in the fridge to build quick, healthy meals and snacks throughout the week.
Storing and Freezing Homemade Turkey Lunch Meat
Proper storage is key to maximize how long your homemade turkey stays fresh:
- Refrigerate slices for 3-5 days for best quality.
- Wrap tightly in plastic wrap or airtight containers.
- Remove as much air as possible to prevent drying out.
- For longer storage, freeze up to 2-3 months.
- Portion slices in sandwich bags before freezing.
- Thaw overnight in refrigerator before using frozen turkey.
Follow safe food handling practices, and when in doubt, throw it out! Making your own homemade turkey lunch meat is easy, affordable and results in healthy, delicious sliced turkey you can feel good about eating any day of the week. Give it a try today!
How to serve deli-sliced smoked turkey
For turkey sandwiches, layer the slices of moist turkey on top of sandwich bread. Add your favorite condiments for a delicious lunch. Plan on around 2 ounces of meat per sandwich.
To make a wrap, spread a tortilla with mayo or smashed avocado. Add layers of sliced turkey lunch meat, bacon, lettuce and tomato and roll it up.
For salads, cut the slices into strips and toss with lettuce, tomatoes, cheese and dressing.
You can even whip up a quick meal by mixing smoked turkey with freshly cooked pasta and Alfredo sauce.
Leftover smoked turkey can be stored in an airtight container in the refrigerator for 3-5 days. Leftover turkey can also be frozen for up to 2 months.
If you freeze the turkey lunch meat, portion out individual servings of sliced meat into plastic bags. Write a date on them and pop them into the freezer.
What is turkey lunch meat?
When you go to the grocery store or deli counter, you’ll see a wide variety of sliced turkey lunch meat. These slices are great for building sandwiches or wraps or for tossing on salads.
But where do these slices come from when a whole turkey is full of bones?
Generally, the slices are cut from the breast meat. By itself, this boneless white meat is a little larger than a chicken breast, but still not large enough to create those hefty deli slices.
That’s where the turkey roast comes in. A turkey roast is a collection of boneless turkey meat that is layered together, wrapped in elastic netting and then frozen.
The roast can include all white meat or a mixture of white and dark meat. I prefer the combo, because the dark meat adds more richness.
When the roast is cooked, the meat fuses together to form a solid piece of meat. Then, you can slice it into those large deli slices for your sandwich.
