When I learned about nitrates, I stopped eating lunch meat. But when I learned how to cook paper-thin turkey slices at home, I went back to eating it! It tastes great and saves you money! Make the best 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.
That was the turkey sandwich I always got at Subway when I was in college, 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.
I felt like I couldn’t make any lunches because I couldn’t make a peanut butter and jelly sandwich. 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 for sure because they don’t bring a sandwich four out of five days a week. They love homemade Lunchables, Italian meatballs, or chocolate chip hummus in their lunches.
But it was a mental block. Because I couldn’t make a peanut butter and jelly sandwich, it seemed almost impossible to pack lunch for those four days.
With PBJ out of the question, I went back to my favorite lunchmeat again – turkey. I’m still not okay with buying processed meats.
For me, it’s not possible to buy ultra-thin-sliced turkey every week for $12 a pound. I knew there had to be a better way.
My first attempt was to buy a whole turkey. For just over $1/lb, I bought the smallest one I could find. I roasted it in the oven the same way I do chickens, then took off the wings and legs and set the breasts aside to make thin meat sandwiches.
When making turkey sandwiches, you want thin, tender slices that elevate the classic sandwich Learning how to properly cut a turkey breast ensures you get ideal slices for stacking between bread or rolls. With the right turkey breast prep and slicing technique, your homemade sandwiches will rival the best deli versions
Follow this simple guide for expert tips on selecting roasting and slicing turkey breast for sensational sandwiches everyone will love.
Choosing the Right Turkey Breast
To start, select a high-quality turkey breast that’s sized right for the number of sandwiches you need. Some options include:
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Bone-in split turkey breast – Provides the most flavor and juiciness. Plan on about 1 pound per 2-3 sandwiches.
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Boneless turkey breast – More convenient and uniform shape for easier slicing. Allow around 1/2 pound per sandwich.
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Deli-sliced turkey – Quick but less flavorful Use about 2-4 ounces per sandwich
Look for turkey that is fresh, not frozen. Freezing can damage the texture. For best results, opt for a breast with the skin still on. The skin keeps the meat extra moist and adds tasty crispy bits.
Seasoning is Key
Don’t rely on just salt and pepper. To get truly flavorsome turkey, rub the breast all over with:
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Fresh or dried herbs – Thyme, rosemary, sage and oregano add warmth.
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Spices – Smoked paprika, garlic powder, onion powder.
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Oil or butter – Helps the seasonings stick and keeps the meat juicy.
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Salt and pepper – Enhance the natural turkey flavor.
Let the seasoned breast rest as the flavor penetrates the meat.
Roast it Right
Roasting is ideal for getting tender, sliceable turkey breast. Follow these tips:
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Preheat oven to 450°F to quickly brown the skin.
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Use a roasting pan just large enough to hold the breast.
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Cook at 450°F for 15 minutes to crisp the skin.
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Reduce temperature to 300°F and roast until 165°F internal temperature.
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Allow to rest 15 minutes before slicing.
The high initial heat browns and crisps while the lower temperature gently cooks the meat without drying it out. Letting it rest allows juices to redistribute.
Slice Against the Grain
Identify the grain or muscle fibers running the length of the breast. Then, place the roasted breast on a cutting board and slice crosswise across the grain into thin slices.
Cutting against the grain shortens the muscle fibers so the turkey slices beautifully instead of shredding into stringy pieces.
Sandwich Slicing Tips
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Chill the breast overnight before slicing to get the thinnest, most uniform slices.
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Use an electric knife or very sharp chef’s knife for clean slices.
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Cut turkey about 1/4 inch thick for sandwiches. Thinner for wraps.
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Keep slices as large as possible – don’t shred or chop too much.
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Fold or fan out slices on sandwiches rather than stacking many pieces.
Make Epic Turkey Sandwiches
Now you have perfectly sliced turkey ready to transform boring sandwiches into memorable meals.
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Keep it classic with mayo, lettuce, tomato, red onion, avocado, cheese.
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Give it crunch with pickles, shredded cabbage, bell peppers, cucumbers.
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Add fun flavors like cranberry sauce, chimichurri, pesto or herb aioli.
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Pile sliced turkey onto crusty bread, rolls, flatbread, croissants or pretzel buns.
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Grill or panini press sandwiches for irresistible hot turkey melts.
With high-quality sliced turkey breast and fresh fillings, your homemade sandwiches will be incredible. No need for the deli when you can easily make the ultimate turkey sandwiches at home.
Frequently Asked Turkey Breast Questions
What’s the easiest way to cook turkey breast?
Roasting turkey breast in the oven is the simplest cooking method for great results you can slice. Use a rack in a roasting pan and season well.
Should I brine turkey breast?
Brining isn’t mandatory, but it helps keep the breast extra juicy and enhances the flavor. Dissolve salt and sugar in water or broth, submerge breast.
Is it better to roast bone-in or boneless turkey breast?
Bone-in turkey breast has the best flavor and moisture. The bones help the meat cook evenly. Remove bones before slicing.
Can I roast a frozen turkey breast?
Always thaw turkey breast completely before roasting for proper cooking. Freeze/thaw damages the texture.
What temperature is fully cooked turkey?
Cook turkey breast to an internal temperature of 165°F as measured by a meat thermometer to ensure it’s fully cooked.
How long does cooked turkey breast last?
Leftover sliced turkey breast keeps 3-4 days refrigerated. Freeze extras up to 2-3 months for longer storage.
Can I reheat sliced turkey breast?
Gently reheat leftover sliced turkey breast in the microwave, oven or pan without overdrying. Add broth or sauce to boost moisture.
Enjoy Delicious Turkey Sandwiches
With the right prep, seasonings, roasting method and slicing technique, you can easily achieve deli-quality turkey breast for incredible sandwiches at home. Follow this guide for beautifully cut turkey any day of the year for lunchtime enjoyment the whole family will love.
How long is lunch meat good for?
Lunch meat can be refrigerated for up to three to five days in an airtight container.
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.
I knew the kids would love the oven-roasted turkey breast in their lunches because it was so juicy and tasty.
Except that the slices were too thick!
My goal when I made my own lunch meat was to make it taste like deli lunch meat that is sliced very thinly. Fresh out of the oven, the turkey slices weren’t thin at all. More like the slices you get when you carve a turkey, and we both know that this wouldn’t be good enough for kids to eat for lunch.
So I tried a Hail Mary pass, put the breast in the fridge, and tried to cut it thin again after it was ice cold.
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!