When I learned about nitrates, I stopped eating lunch meat. But when I learned how to cook paper-thin turkey slices at home, I went back to eating it! It tastes great and saves you money! Make the best white sandwich bread and a side salad, and you have a tasty meal!
Turkey on whole wheat. No cheese, a little bit of lettuce, lots of pickles, lots of olives, just a few jalapenos. Mayonnaise and mustard.
That was the turkey sandwich I always got at Subway when I was in college, and I loved every bite.
Until I learned about nitrates. I immediately broke up with all lunch meats and never looked back. That is until my kids started going to a peanut-free school.
I felt like I couldn’t make any lunches because I couldn’t make a peanut butter and jelly sandwich. Like someone was holding my hands behind my back and telling me to make lunch with my feet.
OF COURSE, there are other things kids can take to school besides a peanut butter and jelly sandwich.
I know this for sure because they don’t bring a sandwich four out of five days a week. They love homemade Lunchables, Italian meatballs, or chocolate chip hummus in their lunches.
But it was a mental block. Because I couldn’t make a peanut butter and jelly sandwich, it seemed almost impossible to pack lunch for those four days.
With PBJ out of the question, I went back to my favorite lunchmeat again – turkey. I’m still not okay with buying processed meats.
For me, it’s not possible to buy ultra-thin-sliced turkey every week for $12 a pound. I knew there had to be a better way.
My first attempt was to buy a whole turkey. For just over $1/lb, I bought the smallest one I could find. I roasted it in the oven the same way I do chickens, then took off the wings and legs and set the breasts aside to make thin meat sandwiches.
As Thanksgiving approaches many home cooks look forward to leftovers almost as much as the big meal itself. And one of the best leftovers is undoubtedly turkey sandwiches! But instead of waiting until after Thanksgiving you can make juicy, flavorful turkey breast any time for easy sandwiches.
Buying and Preparing the Turkey Breast
You’ll want to start by purchasing a quality turkey breast. Look for a breast that is 2.5 to 3 pounds to feed a family. Make sure the skin is intact and there are no tears or blemishes.
Once home, pat the breast dry with paper towels and use a sharp knife to poke some holes in the skin. This will help the seasoning penetrate and promote even cooking. Rub the skin with a bit of olive oil and generously season all over with a spice rub. Try a blend of kosher salt, black pepper, dried herbs like thyme and rosemary, and smoked paprika for delicious flavor. Let sit for 15-20 minutes while the oven preheats.
Roasting for Maximum Juiciness
Preheat the oven to 450°F to get it nice and hot Place the seasoned breast in a baking dish and add about 1/2 inch of water to the bottom. This will help keep the meat moist as it cooks
Roast at 450°F for just 10-15 minutes to brown the skin. Then lower the temperature to 300°F and continue roasting until an instant read thermometer inserted in the thickest part reads 150°F. The lower temperature will ensure even cooking without drying out the delicate breast meat.
Slicing and Storing
Once roasted, let the breast cool completely before slicing. Chilling in the fridge overnight makes it even easier to slice thinly and evenly.
To slice, place the breast skin side up on a cutting board. Using a sharp knife, cut slices across the grain of the meat. Work slowly and carefully to get clean slices. Cut to your desired thickness, from deli-thin to 1/4 inch thick.
Store leftover sliced turkey breast in an airtight container in the fridge for up to one week. It also freezes well for longer storage.
Serving Suggestions
Now comes the fun part – using your home roasted turkey to create amazing sandwiches! Here are some serving suggestions:
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Keep it classic with lettuce, tomato, avocado, and mayo on whole wheat or sourdough bread.
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Add some crunch with sliced cucumbers, alfalfa sprouts, and a schmear of cream cheese.
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Go spicy with slices of pepperjack cheese, jalapeño jelly, and chipotle mayo.
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Get restaurant-worthy flavor by topping slices with crispy bacon, melted Swiss, and honey mustard.
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For a Mediterranean twist, include arugula, roasted red peppers, and hummus or tzatziki sauce.
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Pack protein with avocado, bacon, turkey, and an egg over easy for an incredible breakfast sandwich.
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Use large dinner rolls or croissants for a decadent, overstuffed sandwich.
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Toast the bread or bun to add another layer of texture and flavor.
The possibilities are endless when you have juicy sliced turkey breast on hand. Making your own at home saves money compared to buying deli meat. And you can feel good knowing exactly what’s in your turkey.
So give roasting and slicing turkey breast a try. Your sandwiches will get a delicious upgrade along with all the health benefits of lean protein. Get creative with flavors and toppings to keep lunch or dinner exciting. Turkey sandwiches never have to be boring again!
How long is lunch meat good for?
Lunch meat can be refrigerated for up to three to five days in an airtight container.
How to Make Homemade Deli Meat
Next, I tried a whole boneless turkey breast. They come in a single package, ready to roast all by themselves. There are no bones to deal with and thanks to the salt, the slices won’t fall apart when you cut them.
Here are the instructions:
Step 1. Season the outside of the turkey breast with homemade seasoned salt.
Step 2. Roast it in the oven for 90 minutes, or until the internal temperature reaches 165-170F.
I knew the kids would love the oven-roasted turkey breast in their lunches because it was so juicy and tasty.
Except that the slices were too thick!
My goal when I made my own lunch meat was to make it taste like deli lunch meat that is sliced very thinly. Fresh out of the oven, the turkey slices weren’t thin at all. More like the slices you get when you carve a turkey, and we both know that this wouldn’t be good enough for kids to eat for lunch.
So I tried a Hail Mary pass, put the breast in the fridge, and tried to cut it thin again after it was ice cold.
With a completely chilled turkey breast and a very sharp serrated knife, I was able to cut thin sliced oven roasted turkey as thin as you’d expect to find in any deli meat package. They folded, flopped, and made delicious turkey sandwiches and wraps – without nitrates or preservatives!
Deli-Style Roast Turkey for Sandwiches – Food Wishes
FAQ
Do you cut turkey breast with or against the grain?
How many sandwiches does a pound of turkey breast make?
How do you cut a raw turkey breast?