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Homemade Turkey Deli Meat

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  • Author: Claudia Curici, Health Coach
  • Prep Time: 10 minutes
  • Marinate: 5 hours (up to 12 hours)
  • Cook Time: 2 hours
  • Total Time: 7 hours 10 minutes
  • Yield: 7 servings

Description

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.

Ingredients

TURKEY

  • 900 grams 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

Instructions

  1. 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.
  2. Preheat the oven: Set your oven to 160°C (320°F).
  3. 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.
  4. 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.
  5. 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.
  6. Rest the meat: Cover the turkey loosely with a lid or aluminum foil and let it rest for about 15 minutes.
  7. 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.
  8. 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.

Notes

A 900g (raw) turkey breast will yield approximately 7 servings, with each serving being about 100g of cooked meat (roughly 30g of protein). You can use the same marinade for a slightly smaller or larger piece. Only adjust the quantities if the size is significantly different. 

Find it online: https://creativeinmykitchen.com/homemade-turkey-deli-meat/