Lets talk turkey! Deli turkey, that is. Those thin, flavorful slices of poultry are often reserved for making quick sandwiches, but were here to show you that deli turkey can be the star of your kitchen. This article lists simple, mouthwatering deli turkey recipes that will leave you with empty plates and happy taste buds.
Weve lined up five easy turkey deli meat recipes anyone can master. These dishes are designed to be fuss-free yet delicious, and they might just become your new go-to meals.
Making your own deli turkey at home is easier than you think and results in fresh, tasty sandwiches that are far superior to store-bought lunch meats With just a few simple ingredients and steps, you can have delicious homemade deli turkey slices ready for sandwiches, wraps, salads and more.
Why Make Your Own Deli Turkey?
There are several benefits to crafting your own deli turkey rather than buying pre-packaged sliced turkey
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Cost savings – Buying a whole boneless turkey breast and preparing it yourself yields many more slices for less money than purchasing sliced deli turkey.
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No added preservatives – Store-bought deli meats contain extra sodium, nitrates, and other preservatives to extend shelf life Making it yourself avoids these additives
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Customize flavors – When preparing your own turkey, you control seasonings and ingredients, allowing you to create flavors to suit your tastes.
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Freshness – Homemade deli turkey is at its peak freshness and taste, unlike pre-packaged meats which lose quality over time.
Tips for Delicious Homemade Deli Turkey
Follow these tips for maximum flavor and perfect slices when crafting your own turkey for sandwiches:
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Choose the right cut – Boneless, skin-on turkey breast halves work best, as the skin helps seal in moisture and imparts flavor. Avoid pre-sliced turkey cutlets, which dry out.
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Brine is key – Soaking the turkey breast in a saltwater brine before cooking infuses it with flavor and moisture.
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Employ slow, low cooking – Roasting the breast at 300°F after an initial high heat sear preserves juiciness. Use a meat thermometer to avoid overcooking.
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Rest before slicing – Letting the cooked turkey breast rest for at least 15 minutes allows juices to redistribute for better moisture.
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Slice thinly – Use an electric slicer or very sharp knife to cut paper-thin slices across the grain, making the texture more tender.
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Chill completely before use – For best results, tightly wrap the cooked, sliced turkey and refrigerate overnight before eating. This firms up the texture.
Step-by-Step Guide to Making Deli Turkey
Follow these simple steps and you’ll have delicious home-style deli turkey ready for sandwiches.
Ingredients:
- 2–3 lb boneless, skin-on turkey breast
- 1 tbsp olive oil
- 2 tbsp kosher salt
- 1 tbsp pepper
- 1 tsp each dried thyme, rosemary, oregano
- 1 tsp smoked paprika
Directions:
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Rinse turkey breast and pat dry with paper towels. With a sharp knife, poke skin all over.
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Place breast in a baking dish and rub with olive oil. Refrigerate 30 minutes.
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Mix salt, pepper and herbs in a small bowl. Rub spice mix all over turkey breast.
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Roast turkey at 450°F for 15 minutes. Reduce heat to 300°F and continue roasting until thermometer reads 150°F, about 1 hour more.
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Allow turkey to rest 15 minutes before slicing. Use an electric slicer or sharp knife to cut paper-thin slices.
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Chill sliced turkey overnight in the refrigerator before using for sandwiches.
Innovative Ways to Use Your Homemade Deli Turkey
The possibilities are endless when it comes to enjoying your fresh homemade turkey slices. Here are just a few creative ideas:
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Classic turkey sandwiches with cheese, lettuce, tomato and mayo on whole grain bread
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Turkey wraps with hummus, roasted veggies and feta cheese
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Nutrient-packed turkey salad with grapes, pecans and Greek yogurt dressing
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Open-faced turkey melts with avocado, bacon and Pepper Jack cheese
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Asian-inspired turkey lettuce cups with hoisin sauce and slaw
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BBQ turkey pizza with red onion, cilantro and smoked mozzarella
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Turkey pinwheels stuffed with spinach, sun-dried tomatoes and herbed cream cheese
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Thanksgiving-inspired turkey and cranberry tea sandwiches
Frequently Asked Questions
What’s the benefit of roasting a whole turkey breast versus using ground turkey?
Roasting an intact turkey breast yields deli-style sliced turkey that replicates the texture of high-quality packaged deli meats. Ground turkey has a different consistency best suited for patties, meatballs or loose meat.
Do I really need to brine the turkey?
It’s highly recommended as the saltwater brine seasons the meat and helps it retain moisture, resulting in more flavorful and tender deli turkey.
What about just using a rotisserie turkey?
You can certainly use leftover roasted whole turkey, but the breast meat won’t be as uniformly shaped for clean slicing. Plus the seasonings might not be ideal for deli-style turkey.
Can I use a regular knife instead of a slicer?
You can, just be sure your knife is very sharp. Cut the turkey as thin as possible across the grain for the most tender sliced texture.
How long does homemade turkey last?
Properly stored in the refrigerator, sliced deli turkey lasts 3 to 5 days. For longer shelf life, freeze turkey slices up to 2 months.
Making your own deli-style turkey breast is simple and so worthwhile. Use this guide for delicious and healthy turkey that’s infinitely better than the packaged stuff. Your homemade sandwiches will be a cut above the rest!
Cheese and Turkey Risotto
Source: Envato
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth, kept warm
- 1 (9 oz) tub Buddig Original Turkey Lunchmeat, chopped
- 1 cup grated Parmesan cheese
- 1/2 cup dry white wine (optional)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
- In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and garlic. Sauté until the onion becomes translucent, about 3-4 minutes.
- Stir in the Arborio rice and cook for another 2-3 minutes until the rice is well coated and slightly translucent at the edges.
- If using white wine, pour it into the skillet and stir until its mostly absorbed by the rice.
- Add the warm chicken or vegetable broth, stirring continuously, one ladle at a time. Allow each ladle of broth to be absorbed before adding more. Continue this process until the rice is creamy and cooked to your desired level of doneness (usually about 18-20 minutes).
- Stir in the chopped deli turkey and grated Parmesan cheese. Cook for 2-3 minutes until the turkey is heated and the cheese is melted into the risotto.
- Season with salt and black pepper to taste. Remove the skillet from heat.
- Serve your creamy cheese and turkey risotto hot, garnished with freshly chopped parsley.
Turkey and Pesto Quesadillas
- 4 large flour tortillas
- 2 slices of Buddig Honey Smoked Turkey
- 1 cup mozzarella cheese, shredded
- 1/2 cup sun-dried tomato pesto
- 1/4 cup fresh basil leaves
- Olive oil for cooking
INSTRUCTIONS:
- Lay two tortillas and spread a layer of sun-dried tomato pesto on each.
- Evenly distribute the deli turkey, mozzarella cheese, and fresh basil leaves on each tortilla.
- Place the remaining two tortillas on top to create a quesadilla sandwich.
- Heat a skillet over medium-high heat and add a drizzle of olive oil.
- Carefully transfer one quesadilla to the skillet and cook until the tortilla is golden brown and the cheese is melted (about 3-4 minutes per side).
- Repeat with the second quesadilla.
- Slice each quesadilla into wedges and serve with a side of marinara sauce for dipping.