Recipe: Roast Turkey Breast for Lunch Meat
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
1 boneless fresh Halal turkey breast
Salt (1 1/8 tsp per pound)
Freshly ground black pepper
Spices or herbs (optional)
1. Season the turkey breast
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
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
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.