How To Thinly Slice Turkey Breast

Why I started making lunch meat

I had attempted to purchase low-sodium deli meat, which still has a lot of salt and costs the same as seafood, per my doctor’s orders to limit my intake of processed foods and sodium. I even bought sodium-free turkey once. and it was so dry that they could have made sandwiches out of shoe leather.

And deli turkey, like other luncheon meats, is processed. Just one glance at the label made me search for a recipe for deli turkey.

So, I decided to look up turkey lunch meat recipes. I discovered one that required 400 degrees Fahrenheit for 30 minutes of cooking.

Bingo! (Although I can’t seem to locate the source again, I would like to give credit.) In any case, I modified the components while maintaining the technique. ).

I had discovered the ideal place to start when making homemade turkey lunch meat.

Buh-bye, store-bought deli meat! Hello, homemade sliced turkey sandwiches!

Turkey Breast Tenderloins – Look for plain-Jane, turkey breast tenderloins without added ingredients. (I usually buy Honeysuckle White).

Though you might be tempted, read the label before purchasing a turkey breast. Many turkey breasts are shockingly full of sodium and sugar.

SeasonelloSeasonello (affiliate link) is a combination of sea salt, rosemary, garlic, sage, and pepper. It’s a great way to enhance meats, veggies and fish without adding lots of sodium.

My recipe for nearly two pounds of turkey breast tenderloins only calls for ½ teaspoon of Seasonello overall. This increases the sodium content of the turkey you purchase by 270 mg.

The sodium content of each serving of Honeysuckle White turkey breast tenderloins, a low-sodium lunch meat, is 124 mg. You can use even less Seasonello or use just garlic powder, pepper, rosemary, and sage instead of the added salt.

However, my recipe has a lot less sodium than the store-bought deli meat.

Can you freeze lunch meat?

Yes, you can freeze meat that has been sliced or unsliced. It may be stored there for a maximum of one or two months.

How to make turkey lunch meat

For complete instructions, see the recipe card at the bottom of the post; in the meantime, here’s a summary

  • After rubbing each tenderloin with olive oil, season it on top.
  • Bake for 30 minutes at 400 degrees.
  • Use parchment paper or foil to line the baking sheet to cut down on cleanup time.
  • Thin turkey tenderloins will cook more quickly than thicker ones. Check the thinner/smaller pieces a few minutes before the tenderloins are done to ensure they don’t overcook. When the turkey reaches an internal temperature of 165 degrees Fahrenheit, it is done.
  • Before slicing, let the roasted turkey breast tenderloins sit loosely covered with foil for about ten minutes to keep the meat juicy and moist.