If you don’t have time to make it yourself, buy low-sodium deli meat that is cut lean right off the counter.
What’s better than a sandwich at lunchtime? They’re easy to make and require minimal clean-up. You can make them simple and affordable, or you can build a towering, gourmet budget-buster. And either way, the end result will be delicious. What’s not to love?.
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A registered dietitian named Julia Zumpano, RD, LD, told us why lunch meats are bad for you, how to shop for healthy foods, and some tasty alternatives to cold cuts.
Turkey roast is a beloved mainstay of holiday meals and family gatherings. But there has been an ongoing debate around whether commercially sold turkey roasts can technically be classified as “pressed meat” products. In this article, we’ll analyze the components and manufacturing process behind turkey roast to get to the bottom of this poultry predicament.
What is Pressed Meat?
First, let’s define what constitutes pressed meat. Pressed meat refers to a meat product that is made by mechanically compressing small scraps of meat into a solid mass. This is accomplished by combining the meat with salt nitrates/nitrites, and binding agents before compressing it into a mold. Pressed meats have a very uniform texture and appearance. Common examples include spam bologna, and hot dogs. The pressing process allows producers to create edible meat products from meat scraps and trimmings.
Turkey Roast Ingredients
A typical commercially sold turkey roast contains turkey meat, water, salt, sodium phosphate, carrageenan, natural flavors, and celery powder Turkey breast meat makes up the bulk of the content. Water is added for moisture Salt is used for preservation and flavor. Sodium phosphate helps retain moisture and prevents microbial growth. Carrageenan is a binder extracted from seaweed that helps hold the ingredients together. Natural flavors enhance the taste. Celery powder contributes nitrates for preservation and color – even products labeled “uncured” contain it.
Is Turkey Roast Meat Compressed?
There is no definitive answer, as practices vary by producer. Some turkey roasts are made by combining ground and chopped turkey meat with binding agents, pressing the mixture into a mold, and cooking it. This would qualify as a type of pressed meat.
However, other turkey roasts are produced by cooking whole turkey breast cuts, then slicing and shaping the intact meat before packaging it. Since the original muscle structure remains intact, these are not considered pressed meats.
The Pressing Controversy
The use of the term “pressing” when shaping turkey roasts fuels the debate. While the meat may be pressed into a mold, it is not multiple meat pieces compressed together like traditional pressed meats. The Binders act more as glues rather than fillers. Still, the addition of nitrates and use of pressure has caused some to categorize turkey roasts as a kind of “light” processed meat, though distinct from bologna.
Health Concerns
The health impacts of pressed meats like spam and bologna are concerning, as the added preservatives have been linked to increased cancer risk when consumed in excess. However, turkey roast’s ingredients and preparation don’t appear to carry the same risks, though any highly processed meat should be eaten in moderation as part of a balanced diet.
Seeking a Natural Turkey Roast
If additives are a concern, check labels for no nitrates/nitrites and few binders or look for truly whole cuts of roasted turkey breast. However, even natural nitrate sources like celery powder are still nitrates that become carcinogenic compounds when cooked. Your safest bet is a fresh, homemade turkey roast using minimal ingredients.
The Final Verdict
While the molding and use of nitrates point to turkey roast being a type of pressed meat, the presence of actual meat pieces and less risky additives makes it a gray area product—not quite a full processed meat but not an untouched cut either. As with many foods, moderation and understanding the preparation process is key to balancing enjoyment and health.
How to choose a healthier lunch meat option
Cold cuts aren’t the ideal sandwich stuffer for health-conscious eaters. But lunch meat is easy to get, and a lot of people, especially kids, like the taste of deli meat better than other, healthier options. What can you do instead of giving up cold cuts if you can’t or don’t want to?
Zumpano offers these tips for finding healthier lunch meat options.
Stick with lean cuts of meat
Different kinds of meat are not the same, whether it’s fresh from the farm or (not-so) fresh from a can or package.
If you want the healthiest lunch meat, pick turkey, chicken breast, lean ham, or roast beef. “Compared to other types of deli meat, these have the least amount of fat and the most nutrients,” Zumpano says.
Lunch meats that have been processed a lot, like salami, pastrami, and bologna, tend to be very high in sodium and saturated fat. That doesn’t mean you should never eat them, but it’s best to save them for when you want a fancy sandwich.
Deli-Style Roast Turkey for Sandwiches – Food Wishes
FAQ
What kind of turkey meat is not processed?
Is Butterball turkey roast processed?
How do you know if turkey is processed?
Is boar’s head oven roasted turkey processed?
What is a roast turkey?
Turkey roasts are formed roasts made from pressed-together small pieces of turkey, often sold in supermarkets as deli meat labeled as ‘roast turkey’. Seeing the light, the turkey industry discovered more and ways to bring the big bird to market in this form.
What’s in a boneless turkey roast?
With both white and dark meat, there’s a cut to suit everyone’s palate. Boneless turkey roast with white and dark meat. Contains up to 20% of a solution of Water, Contains 2% or less of Salt, Dextrose, Natural Flavor, Modified Food Starch, Sodium Phosphate to enhance tenderness and juiciness. Thaw in Refrigerator (not at room temperature).
What kind of meat does a Butterball turkey roast have?
Our Butterball Frozen Boneless Turkey Roast features juicy white and dark meat and includes a gravy packet. With both white and dark meat, there’s a cut to suit everyone’s palate. Boneless turkey roast with white and dark meat.
How often should you check a cooked turkey?
Don’t check on your turkey’s doneness until it’s about two-thirds of the way through its cooking time. Opening the oven frequently will lower the oven temperature and can majorly throw off the turkey’s initial cooking time. So, it’s best to keep the amount of times you check on the turkey to a minimum—even though it may be tempting.