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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!

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

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