Homemade Turkey Lunch Meat Recipe

There’s something extra satisfying about making your own homemade turkey lunch meat recipe from scratch. No mystery ingredients, no extra plastic packaging—just simple, tender slices of roasted turkey that make the best sandwich you’ll eat all week. It’s flavorful, juicy, and far better than anything you’ll find behind the deli counter.

If you are looking for the perfect bread to make a sandwich with, let me suggest a few of my favorites from the site. Ciabatta rolls are a must-have recipe and this overnight one is perfect for sandwiches. Cracked wheat bread is a sandwich loaf that is tender and delicious to pair with the turkey. Whole wheat no-knead bread is a great rustic loaf as well. It is crispy on the outside and chewy and tender on the inside.

Ingredients

Turkey breast – Look for a boneless turkey breast in the meat section of your grocery store; sometimes it’s sold frozen. It often comes in a netting to hold its shape during roasting. If yours doesn’t, you can tie it with kitchen twine.

Spices – A simple mix of salt, black pepper, garlic powder, onion powder, and paprika gives great flavor without overpowering the turkey.

How to make

1. Bring the turkey to room temperature.
2. Let the turkey breast sit out until it comes to room temperature—this helps it cook more evenly. I usually keep it in the sink, out of the way, and always stay mindful of sanitation and food safety.
3. Prep the pan.
4. Remove the turkey from its plastic packaging and place it on a small cooling rack set inside a roasting pan. If your turkey breast doesn’t come with netting, tie it with kitchen twine to help it hold its shape.
5. Season generously.
6. In a small bowl, mix together salt, black pepper, garlic powder, onion powder, and paprika. Press the spice mixture evenly over the turkey.
7. Add water and roast.
8. Pour about 1 cup of water into the bottom of the pan, keeping the turkey elevated on the rack. Roast at 350°F until the internal temperature reaches 165°F. This usually takes between 45 and 75 minutes, depending on the size of the turkey breast.
9. Cool and chill.
10. Let the turkey cool at room temperature, then wrap it tightly and refrigerate overnight. Chilling helps it slice cleanly and hold together better.
11. Slice and serve.
12. The next day, remove the netting or twine and slice the turkey as thin as you like—I prefer mine very thin for sandwiches.

Other blend ideas for seasoning

Classic Herb & Garlic: salt, black pepper, garlic powder, onion powder, dried thyme, and dried rosemary.
Smoky Paprika Rub: smoked paprika, salt, black pepper, garlic powder, brown sugar, and a pinch of cayenne.
Lemon Pepper Blend: lemon pepper seasoning, garlic powder, onion powder, dried parsley, and a touch of olive oil rubbed on before seasoning.
BBQ-Inspired Rub: chili powder, paprika, brown sugar, garlic powder, onion powder, salt, and black pepper.
Mediterranean Mix: dried oregano, dried basil, garlic powder, lemon zest, salt, and black pepper.
Spicy Cajun Style: paprika, cayenne, garlic powder, onion powder, dried thyme, salt, and black pepper.

How to store the lunchmeat

Store the sliced turkey in an airtight container or wrap it tightly in plastic wrap and place it in a resealable bag. Keep it in the refrigerator for up to 5 days. For longer storage, freeze the slices in portions—use parchment paper between layers to prevent sticking, and seal in a freezer-safe bag. Frozen lunch meat is best used within 2–3 months. Thaw in the fridge before serving.

• Meat
• Turkey
• Baked