fbpx Print

DIY Homemade Lunch Meat

I quit eating lunch meat when I learned about nitrates, but when I learned how to cook paper thin slices of turkey at home, homemade lunch meat was on!
Print Recipe

★★★★★

4.8 from 28 reviews

I quit eating lunch meat when I learned about nitrates, but when I learned how to cook paper-thin slices of turkey at home, homemade lunch meat was on! Make the best homemade white sandwich bread and you have a tasty meal!

Ingredients

Scale

Instructions

  1. Preheat oven to 350F.
  2. Rinse the turkey breast and pat dry. If yours comes with a twine casing, leave that on.
  3. Rub the homemade seasoned salt – or another seasoning of choice – all over the turkey breast, massaging it as you cover the meat.
  4. Place the turkey breast in an 8×8 glass pan and drizzle with 1 tsp olive oil. Turn it over and drizzle with the remaining olive oil.
  5. Roast in the oven for 90 minutes, or until the internal temperature reaches 165-170F.
  6. Remove from the oven and allow to cool to room temperature.
  7. Cut off the twine, if necessary, and refrigerate overnight.
  8. The next day, use a very sharp serrated knife (I have this one) to cut very thin slices of turkey breast, aiming for a slice that’s as wide as the knife blade.
  9. Store in the fridge, freezing any portions that won’t get eaten within a week.

Notes

  • I recommend slicing up the whole turkey breast at the same time. You might as well if you’ve already got the tools out!
  • Use a kitchen scale to weigh the slices into 8 oz portions.
  • Place each portion into a freezer-safe container and pull out one portion each week. This is how we made one turkey breast last a whole month.

Nutrition

Keywords: lunch meat, Lunch meat recipe, chicken lunch meat, turkey lunch meat, low sodium lunch meat, pork lunch meat, ham lunch meat, what is lunch meat, lunch meat recipes

Find it online: https://dontwastethecrumbs.com/diy-homemade-lunch-meat/

shares