Make Your Own Healthy Turkey Lunch Meat at Home

Tired of the processed deli meats full of sodium and preservatives? With just a few simple ingredients and steps, you can easily make your own homemade turkey lunch meat right in your own kitchen! Not only is homemade turkey lunch meat healthier, it also tastes way better than the store-bought stuff.

Why Make Your Own Turkey Lunch Meat?

There are a few key reasons why making DIY turkey lunch meat is worth the effort

• Less sodium Store-bought deli meats are loaded with sodium to help preserve them Homemade allows you to control how much salt goes in,

• No preservatives. Deli meats contain nitrates, nitrites, and other preservatives that may be harmful in large amounts. Homemade has none of these mystery ingredients.

• Cost savings. Buying turkey breast and preparing it yourself costs a fraction of what you’d pay for pre-packaged lunch meat.

• Higher quality. You can be choosy about the turkey breast you buy, ensuring it’s natural with no hormones or antibiotics.

• Custom flavors. Jazz up your homemade lunch meat with your favorite herbs, spices, citrus, vinegars, etc.

How to Make Turkey Lunch Meat

Making your own turkey lunch meat is surprisingly easy. Here’s an overview of the basic process:

1. Buy a boneless, skinless turkey breast. Make sure it has no seasonings or solution injected.

2. Create a brine. This flavored saltwater mixture keeps the meat moist and infuses flavor.

3. Brine the turkey breast for 24-48 hours. This allows the brine to penetrate deep into the meat.

4. Rinse turkey and pat dry. Get rid of excess brine before cooking.

5. Roast the turkey breast until fully cooked, about 2-3 hours.

6. Allow turkey to rest before slicing. This keeps juices and moisture inside.

7. Thinly slice the cooked turkey breast. An electric slicer works best but knife works too.

8. Use it for sandwiches, wraps, salads, and more!

Tips for Delicious Homemade Lunch Meat

Follow these tips to make sure your homemade turkey lunch meat turns out tender and delicious:

• Brine longer for more flavor. 48 hours is ideal but even 24 hours makes a difference.

• Use a basic brine of 1 cup salt to 1 gallon water. Add other flavors like peppercorns, herbs, citrus, honey, etc.

• Roast the turkey breast to an internal temperature of 165°F to ensure it’s fully cooked.

• Let roasted turkey rest for 10-15 minutes before slicing to allow juices to redistribute.

• Chill turkey for 1 hour post-roasting for easier slicing. Use an electric slicer if possible.

• Slice turkey as thin as possible, between 1/16-1/8 inches thick.

• Wrap individual slices well and store for up to 1 week refrigerated.

Ingredients for Brining Turkey Breast

Turkey breast
Water
Kosher salt
Sugar (brown or white)
Aromatics – peppercorns, allspice, bay leaves, etc.
Acids – citrus juice/zest, vinegar, wine
Herbs & spices – rosemary, thyme, sage, garlic, onion, etc.

Play around with brine ingredients to add different flavors. Keep the salt/sugar ratio balanced.

Serving Ideas for Homemade Turkey Lunch Meat

Once you’ve gone through the process of making your own turkey lunch meat at home, how do you actually use it?

• Sandwiches – Layer turkey between bread/rolls with cheese, lettuce, tomato, condiments.

• Wraps – Wrap turkey and veggies in a tortilla or flatbread with hummus or tahini.

• Salads – Toss diced turkey on top of salad greens, vegetables, beans, nuts, dried fruit.

• Snacking – Roll up turkey slices with cheese for an easy protein-packed snack.

• Breakfast – Add turkey to morning dishes like omelets, breakfast burritos, hash.

• Soups – Drop shredded turkey into soups for a protein boost.

• Pasta – Use diced or shredded turkey in pasta salads or casseroles.

• Pizza – Top homemade or frozen pizza with sliced turkey for a flavorful protein.

Get creative with how you use your homemade lunch meat! It’s endlessly versatile.

Storing and Freezing Homemade Turkey

Proper storage is key to maximize how long your homemade turkey lunch meat stays fresh:

• Store sliced turkey in airtight containers or zip-top bags. Eliminate as much air as possible.

• Use turkey within 5 days for peak freshness and quality.

• For longer storage, freeze turkey lunch meat up to 2-3 months. Thaw overnight in fridge before using.

• Portion turkey slices in sandwich bags before freezing for easy grab-and-go options.

• Frozen turkey may suffer some texture changes but will still taste good.

Follow safe food handling and storage guidelines to avoid any bacteria growth. When in doubt, throw it out.

Recipes for Homemade Turkey Lunch Meat

Want to get started making your own turkey lunch meat? Here are a few delicious recipes to try:

Simple Roasted Turkey Breast Lunch Meat – Easy no-brine option with roasted turkey breast.

Maple Brined Turkey Breast – Sweet and savory brined turkey breast.

Italian Herb Turkey Lunch Meat – Turkey breast infused with Italian seasonings.

Cider Brined Turkey Breast – Turkey breast brined in apple cider.

Slow Cooker Turkey Breast – Use a slow cooker for easy shredded turkey.

Don’t be intimidated to try making your own turkey lunch meat at home. With a few easy techniques, simple ingredients, and some cooking equipment, you can make deli-quality turkey slices easily right in your own kitchen. Your homemade lunch meat will be healthier, tastier, and less expensive than the store-bought stuff. Give it a try today!