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! You will also save money! Make the best homemade white sandwich bread and a side salad and you have a tasty meal!
Turkey on whole wheat. No cheese, a little bit of lettuce, lots of pickles, lots of olives, just a few jalapenos. Mayonnaise and mustard.
Back in my college days, that was the turkey sandwich I ordered every time I went to Subway and I loved every bite.
Until I learned about nitrates. I immediately broke up with all lunch meats and never looked back. That is until my kids started going to a peanut-free school.
Not being able to make a peanut butter and jelly sandwich made me feel incapable of making lunches altogether. Like someone was holding my hands behind my back and telling me to make lunch with my feet.
OF COURSE, there are other things kids can take to school besides a peanut butter and jelly sandwich.
I know this first hand because 4 of the 5 days of the week they’re NOT taking a sandwich. They love homemade Lunchables, Italian meatballs, or chocolate chip hummus in their lunches.
But it was a mental block. Not being able to make a peanut butter and jelly sandwich made making lunch those other 4 days seem practically impossible.
With PBJ out of the question, I went back to my favorite lunchmeat again – turkey. I’m still not okay with buying processed meats.
I don’t know about you, but my budget can NOT afford to pay $12 per pound for ultra thin slice turkey every week! I knew there had to be a better way.
My first attempt was to buy a whole turkey. I bought the smallest one I could for just over $1/lb, roasted it in the oven the same way I make oven roasted chickens, cut off the wings, and legs, and set the breasts aside to slice thin for meat sandwiches.
A juicy turkey sandwich loaded with crispy lettuce, tomato, avocado and more is a satisfying lunchtime treat. But the key to turkey sandwich greatness lies in how you slice the turkey breast. Learning proper turkey slicing technique allows you to customize the thickness and ensures even, consistent slices that cook evenly. Follow this simple guide to cutting turkey breast for sandwiches like a pro.
Start With a Properly Cooked Breast
Everything starts with a perfectly roasted or smoked turkey breast Opt for a bone-in, skin-on breast between 2.5-4 pounds Brining helps keep the meat moist and seasoned. Roast at 300oF until the thickest part of the breast reaches 150oF internally. The carryover cooking will bring it up to a safe 165oF as it rests. Allow the breast to cool completely before slicing for the best texture.
Set Up Your Cutting Station
You’ll need a large cutting board, a sharp chef’s knife, carving fork, and a roll of paper towels Place the cooked breast bone-side up on the cutting board. Have a tray or platter ready nearby to hold the sliced turkey
Remove the Skin (Optional)
For easiest slicing, remove the skin by running your knife between the skin and meat. The skin can be saved for making turkey stock. However, leaving the skin on adds moisture and flavor if desired.
Divide the Breast meat from the Bone
Locate the breastbone running down the center. Place your knife just to one side of the bone. Cut down along the bone, separating the breast meat from the bone. Repeat on the other side to free the whole breast.
Slice Against the Grain
Look for the long muscle fibers or “grain” running through the breast meat. Slice crosswise against the grain, perpendicular to the fibers. This shortens the fibers for a tender bite.
Slice to Desired Thickness
For sandwiches, slice the breast 1⁄4-inch thick or thinner. Cut even, consistent slices using the full length of your knife in long motions. Avoid sawing back and forth.
Tips for Perfect Slices
- Chill the breast well before slicing to make cutting easier. Partially freeze for only 1-2 hours if desired.
- Use a sharp, non-serrated knife for clean cuts without shredding.
- Let sliced turkey rest a few minutes before assembly to allow juices to redistribute.
- Add broth, au jus, or drippings to sliced turkey if reheating to prevent drying out.
Store Properly for Sandwiches All Week
With proper storage, your sliced turkey will stay fresh for sandwich making all week long.
- Keep sliced turkey in an airtight container in the fridge for up to 5 days.
- For longer storage, wrap tightly in a freezer bag and freeze for 2-3 months. Thaw in the fridge before using.
- When reheating, use the microwave or warm gently in a pan with broth or sauce to prevent drying out.
Craft Amazing Turkey Sandwiches
Now that you know how to perfectly slice turkey breast, the sandwich possibilities are endless. Pile your favorite fixings onto slices of fresh, homemade turkey. The flavor and texture can’t be beat. Opt for crispy bacon, melted cheese, cranberry sauce, or avocado to take your turkey sandwich up a notch. And don’t forget the secret weapons: mayo, mustard, and a squirt of lime juice. Your next turkey sandwich will be your best ever thanks to your expert turkey slicing skills.
How to Make Homemade Deli Meat
Next, I tried a whole boneless turkey breast. They come in a single package, ready to roast all by themselves. There are no bones to deal with and thanks to the salt, the slices won’t fall apart when you cut them.
Here are the instructions:
Step 1. Season the outside of the turkey breast with homemade seasoned salt.
Step 2. Roast it in the oven for 90 minutes, or until the internal temperature reaches 165-170F.
The resulting oven roasted turkey breast was so moist and so flavorful, I knew the kids would love it in their lunches!
Except that the slices were too thick!
My goal in making homemade lunch meat was to re-create floppy thin sliced lunch meat like you would find at the deli counter. Fresh out of the oven, the turkey slices weren’t thin at all. They more resembled the slices you get when you carve the Thanksgiving bird – and you and I know that this wouldn’t pass as “lunch meat” for the kids.
So I threw a Hail Mary pass, stuck the breast in the fridge, and tried to slice it thin again after it had been thoroughly chilled.
With a completely chilled turkey breast and a very sharp serrated knife, I was able to cut thin sliced oven roasted turkey as thin as you’d expect to find in any deli meat package. They folded, flopped, and made delicious turkey sandwiches and wraps – without nitrates or preservatives!
Ingredients for Homemade Lunch Meat
- 1 whole turkey breast (approx 48 oz)
- homemade seasoning salt (or sea salt and black pepper)
- olive oil
Deli-Style Roast Turkey for Sandwiches – Food Wishes
FAQ
Do you cut turkey breast with or against the grain?
How do you cut a fresh turkey breast?
Which way do you cut boneless turkey breast?
How do you make a turkey deli sandwich?
Toast 2 slices multigrain or whole-wheat sandwich bread. Spread 1 tablespoon mayonnaise on one side of each slice. Top one slice with 2 slices provolone or Swiss cheese, overlapping them if needed. Top with 3 ounces turkey deli meat and the tomatoes. Lightly season with kosher salt and freshly ground black pepper. Top with the lettuce.
How do you cook a turkey sandwich?
Add turkey lunch meat, diced bell peppers, peas, and a splash of soy sauce. Cook until everything is heated through and serve immediately. Choose the right cut: Opt for a boneless, skinless turkey breast. It’s lean and perfect for making deli slices.
How do you make a 5 minute turkey sandwich?
Try this easy 5-minute sandwich or one of our five different variations! Lay out all ingredients. Spread mayonnaise on bread slices and layer one slice with sliced turkey, Swiss cheese, lettuce, tomato, salt and pepper, and any other additional toppings. Top sandwich with remaining bread slice, cut into halves, and serve.
How do you spice up a turkey breast?
You can also use a brush. Set aside for 15 to 20 minutes. While turkey rests, mix salt, pepper, thyme, rosemary, oregano, and paprika together in a small bowl until thoroughly combined. Use tongs to grab the turkey breast with one hand while using your other hand to sprinkle the spice rub evenly over the entire surface, including the sides.