Homemade Turkey Deli Meat (TWO Flavors)| Turkey Lunch meat for cold cut sandwiches | Easy deli meat

turkey breast

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is lower in calories, and pork loin is often less expensive.

smoked paprika

🥗Healthier: sweet paprika

💰Cheaper: regular paprika

Sweet paprika offers a similar flavor without the smoke.

Start with a boneless turkey breast, preferably with skin on.

Wrap the turkey breast with kitchen twine, using at least three pieces to secure it tightly.

Tie the twine in a double knot starting with the middle piece, ensuring it is cinched tightly.

You can roast or sear the meat, but the creator prefers sous-vide for the best results.

Place the turkey breast in a freezer-safe Ziploc bag or vacuum seal it.

Add salt to the bag, then remove the air by submerging the bag in water and sealing it shut.

Clip the bag to the side of a pot filled with water, ensuring there is at least one inch of water above the meat.

Set the sous-vide machine to 150°F (65°C) and wait for the water to reach this temperature before starting the timer.

Cook the turkey breast for six hours to ensure it is fully pasteurized.

After cooking, place the bag in an ice water bath for about 10 minutes to cool it quickly.

Remove the turkey from the bag and pat it dry.

If using a skinless breast, rub off any white layer that forms on the surface after cooking.

Melt about 3 tablespoons of butter in a cast iron skillet, adding poultry seasoning and freshly ground pepper.

Sear the turkey breast in the skillet for 30 seconds on each side, turning it to cover all sides with the butter mixture.

Let the turkey rest for a bit before slicing it thinly for deli meat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens