Recipe: Roast Turkey Breast for Lunch Meat

ADVERTISEMENT
Advertise with us

 See more details for this recipe here.

Forget deli meat. Roast your own Halal turkey breast for amazing sandwiches.

About this recipe
  • Fresh Halal turkey breast can be found with Halal butchers shortly after Thanksgiving season. You may need to purchase a whole turkey to get the breast meat. You can thaw and slice out the breast yourself, or ask your butcher to do it.
  • Once roasted, the meat can be kept in a container in the fridge for up to a week.
  • Roasted turkey breast can be frozen for later use. Wrapped tightly in plastic wrap and sealed in a zip top bag it will keep for 3 months.

Total Time: 10 hours
Prep: 5 mins
Cook: 1 1/2 to 2 hours
Yield: 1 roasted turkey breast, at least a week’s worth of sandwiches
Level: Easy

Ingredients

1 boneless fresh Halal turkey breast
Salt (1 1/8 tsp per pound)
Freshly ground black pepper
Spices or herbs (optional)

Instructions

1. Season the turkey breast

roast_turkey_breast_lunch_meat_02_salt_sprinkle

Place the turkey breast on a large cutting board. Trim any excess fat and tendons and remove any bones. Transfer to a large bowl. Sprinkle with salt and freshly ground black pepper. Cover tightly with plastic wrap and refrigerate, at least overnight and up to 2 days.

2. Foil roast the turkey

roast_turkey_breast_lunch_meat_03_foil_roast

Adjust oven rack to upper-middle and another to a lower position and heat oven to 300 F. Unroll a very large sheet of heavy duty aluminum foil. Place the turkey breast in the center of the sheet and stick a probe thermometer into its thickest and coldest part. Cover and crimp the foil over the turkey breast as air tight as possible. Place a tray on the lower rack in the oven. Transfer the foil-wrapped turkey breast directly to the top rack. Roast until the internal temperature of the turkey breast reaches 155 F, 1 1/2 to 2 hours.

3. Slice turkey breast against the grain

roast_turkey_breast_lunch_meat_04_carve_turkey

Remove the turkey and let rest for at least 30 minutes. Slice against the grain into thin 1/8 inch or thinner slices. Serve in sandwiches.

 See more details for this recipe here.

You may also like