Homemade Turkey Deli Meat (Juicy and Tender)

This homemade turkey deli meat is juicy, tender, and full of flavor—and the best part? It only takes about 10 minutes of hands-on time, a handful of fresh herbs, and a few basic pantry staples.

While it’s perfect for slicing thin and using as deli meat, it’s equally delicious served warm, straight from the oven, as a simple and nourishing dinner.

Juicy and Tender Turkey Breast

If you don’t usually buy deli meat (like me), finding a quick, high-protein option for lunch or snacks can be tricky. Not anymore! This turkey deli meat recipe has become a game-changer in my kitchen. The actual prep is minimal—the rest of the time is simply marinating and roasting.

A 900g turkey breast yields around 7 servings, so you’ll have protein ready for several days. And if you’re cooking for a family, you can easily double the recipe with very little extra effort.

The idea came to me when a Romanian chef I follow casually mentioned that deli meat can be made at home from any type of meat. I’d always felt a bit intimidated by turkey breast—it’s notorious for turning dry and stringy if not cooked just right. But this method surprised me. The result was juicy, tender, and packed with flavor—honestly, better than any deli meat I’ve ever had.

A Few Tips

You can of course adjust the spices to your taste, but I recommend trying this version first. The marinade, with just a tablespoon of Worcestershire sauce, makes a big difference. In the U.S., the Lea & Perrins brand is gluten-free. In Europe, where the original version contains wheat, I recommend Biona’s gluten-free ‘Worcester’ sauce.

If needed, coconut aminos or tamari (if you’re okay with fermented soy) work well as substitutes.

Don’t skip the fresh herbs—they add incredible flavor and extra nutrients. Rosemary and sage are my favorites for poultry, and adding thyme and oregano takes it to another level.

One final (but essential) note: a meat thermometer is your best friend here. It’s the only reliable way to ensure your turkey is cooked through but still juicy. With poultry, the margin between undercooked and overcooked is narrow—and guessing just isn’t worth it. If you don’t have a thermometer yet, this is your sign to get one.

I hope you love this recipe as much as I do—and if you try it, I’d love to hear what you think!

Ingredients

Turkey:

• 900 grams pasture-raised (heritage) turkey breast (about 2-2.5 pounds)

Marinade:

• A small bundle of fresh poultry herbs (rosemary, sage, thyme, oregano)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon gluten-free Worcestershire sauce (e.g., Lea & Perrins in the US)
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1 teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon lemon juice
• 2 to 3 tablespoons water

Step by Step Instructions

Marinate the turkey: In a small bowl, mix all the marinade ingredients. Rub the mixture evenly over the turkey breast, ensuring it’s well coated on all sides. Cover and refrigerate for at least 5 to 6 hours, or overnight for best flavor.

Preheat the oven: Set your oven to 160°C (320°F).

Prepare the turkey for roasting: If your turkey breast is a uniform piece, place it directly into a baking dish. If it’s an uneven cut or split in parts, roll it into a tight log and secure it with kitchen twine. This ensures even cooking and a compact, sliceable shape. Place the turkey seam-side down in the pan.

Add moisture: Rinse the marinade bowl with 2 to 3 tablespoons of water and pour this liquid into the baking dish to keep the meat moist while roasting.

Roast: Bake for about 2 hours, basting every 30 minutes with the pan juices. Use a meat thermometer to check for doneness—it’s ready when the internal temperature reaches 160°F (71°C) at the thickest part. The meat will continue to cook slightly after removal, so don’t let it go higher to avoid drying it out.

Rest the meat: Cover the turkey loosely with a lid or aluminum foil and let it rest for about 15 minutes.

Cool and store: Transfer the turkey to a cooling rack to cool and allow any juices to drain (no longer than 15 minutes). Remove the kitchen twine if used. Wrap the turkey tightly in parchment or food-safe paper, followed by plastic wrap or foil, and refrigerate.

Slice and enjoy: Chill overnight for best results. Slice as thinly as possible with a sharp knife—or use a meat slicer if you have one. Store in the fridge and enjoy within 3 to 4 days.

Use my sorghum sandwich bread or my soft and fluffy gluten-free sourdough rolls and homemade healthy mayonnaise to make a delicious turkey sandwich.

I hope you enjoy this turkey deli meat recipe as much as I do!

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

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