After learning about nitrates, I stopped eating lunch meat, but after discovering how to cook paper-thin slices of turkey at home, I decided to start eating homemade lunch meat again! It’s also more cost-effective! Serve with the best homemade white sandwich bread and a side salad for a delicious dinner!
Turkey on whole wheat. No cheese, a little bit of lettuce, lots of pickles, lots of olives, just a few jalapenos. Mayonnaise and mustard.
I used to get that turkey sandwich from Subway whenever I went there during my college years, and I loved every bite of it.
Until I learned about nitrates. I immediately broke up with all lunch meats and never looked back. That is until my kids started going to a peanut-free school.
My inability to prepare a simple peanut butter and jelly sandwich made me feel as though I could never make lunches at all. Like someone was holding my hands behind my back and telling me to make lunch with my feet.
OF COURSE, there are other things kids can take to school besides a peanut butter and jelly sandwich.
They don’t eat sandwiches four out of the five days of the week, so I can attest to this firsthand. They love homemade Lunchables, Italian meatballs, or chocolate chip hummus in their lunches.
But it was a mental block. Making a peanut butter and jelly sandwich the other four days seemed nearly impossible due to my incapacity to do so.
With PBJ out of the question, I went back to my favorite lunchmeat again – turkey. I’m still not okay with buying processed meats.
I knew there had to be a better way because, like you, my budget just cannot support $12 per pound for ultra thin slice turkey every week!
My first attempt was to buy a whole turkey. I paid slightly more than $1 per pound for the smallest one I could find, roasted it in the oven in the same manner as I roast chickens, removed the wings and legs, and put the breasts aside to thinly slice for meat sandwiches.
Hey there, curious food enthusiasts! Ever wondered how those perfectly sliced turkey slices at the deli counter come to be? Well, buckle up, because we’re about to embark on a fascinating journey that traces the transformation of a whole turkey into the delectable deli meat we all love.
From Farm to Factory: The Turkey’s Tale
Our story begins on a turkey farm, where these feathered friends roam free, gobbling up nutritious feed and basking in the sunshine. Once they reach a certain weight they’re humanely processed and transported to a processing facility. Here’s where the magic happens:
- The Big Break Down: The turkeys are first separated into various cuts, including the breast, thighs, and wings. These cuts are then trimmed of excess fat and skin, ensuring a lean and flavorful final product.
- Brining for Flavor: To infuse the turkey with moisture and enhance its taste, the pieces are submerged in a brine solution. This mixture typically contains salt, water, and sometimes additional seasonings like sugar or spices. The brining process can last anywhere from a few hours to overnight, depending on the desired level of flavor and tenderness.
- Cooking Time: The brined turkey pieces are then cooked, either by roasting, steaming, or poaching. The cooking method and time vary depending on the specific product and desired texture. For instance, deli slices might require a longer, gentler cooking process compared to thicker cuts like turkey breast.
- Cooling Down: Once cooked, the turkey pieces are rapidly chilled to prevent bacterial growth and maintain freshness. This is typically done by immersing the meat in ice water or using a specialized blast chiller.
- Slicing and Dicing: Now comes the fun part – slicing! The chilled turkey is fed into a high-precision slicer, which produces those perfectly uniform slices we see at the deli counter. These slices can be further processed into various forms, such as chunks, strips, or even ground turkey.
- Packaging and Preservation: Finally, the sliced turkey is carefully packaged in airtight containers or vacuum-sealed bags to preserve its freshness and prevent spoilage. Some deli meats might also be treated with preservatives or undergo pasteurization for extended shelf life.
The Final Destination: Your Deli Counter
And there you have it! The next time you’re at the deli counter, armed with this newfound knowledge, you can appreciate the journey your turkey slices have taken From farm to factory, each step plays a crucial role in delivering that delicious and convenient protein source we all enjoy
Frequently Asked Questions:
1. Is deli turkey healthy?
Deli turkey can be a healthy source of protein, but it’s important to choose wisely. Opt for low-sodium options and be mindful of the fat content. Some brands might also add preservatives or fillers, so checking the ingredient list is crucial.
2. How long does deli turkey last?
The shelf life of deli turkey depends on the packaging and storage conditions. Generally, unopened packages can last for several days in the refrigerator. Once opened, it’s best to consume the turkey within 3-5 days.
3. Can I freeze deli turkey?
Yes, you can freeze deli turkey for longer storage. However, freezing might slightly alter the texture and flavor. Thaw frozen turkey in the refrigerator overnight before consuming.
4. What are some ways to use deli turkey?
Deli turkey is incredibly versatile! You can use it in sandwiches, wraps, salads, pasta dishes, or even as a pizza topping. It’s also a great source of protein for quick and easy snacks.
5. Are there any alternatives to turkey deli meat?
If you’re looking for alternatives, consider other lean deli meats like chicken, ham, or roast beef. You can also explore plant-based options like tofu or tempeh, which offer similar protein content and versatility.
Additional Resources:
- USDA Food Safety and Inspection Service: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/turkey
- National Turkey Federation: https://www.eatturkey.com/
- Academy of Nutrition and Dietetics: https://www.eatright.org/
So, there you have it – a comprehensive look at how turkey deli meat is made. Now, go forth and enjoy those delicious slices with newfound appreciation for the journey they’ve taken!
How to Make Homemade Deli Meat
Next, I tried a whole boneless turkey breast. They come in a single package, ready to roast all by themselves. There are no bones to deal with and thanks to the salt, the slices won’t fall apart when you cut them.
Here are the instructions:
Step 1. Season the outside of the turkey breast with homemade seasoned salt.
Step 2. Roast it in the oven for 90 minutes, or until the internal temperature reaches 165-170F.
I knew the kids would adore the oven-roasted turkey breast that resulted because it was so flavorful and moist!
Except that the slices were too thick!
Making my own lunch meat allowed me to replicate the deli counter’s floppy, thinly sliced lunch meat. Fresh out of the oven, the turkey slices weren’t thin at all. They were more akin to the slices you get from carving the Thanksgiving bird, and both of us are aware that the kids wouldn’t accept this as “lunch meat.”
So I gave it a Hail Mary pass, put the breast in the refrigerator, and once it was nice and cold, tried slicing it thin once more.
With a completely chilled turkey breast and a very sharp serrated knife, I was able to cut thin sliced oven roasted turkey as thin as you’d expect to find in any deli meat package. They folded, flopped, and made delicious turkey sandwiches and wraps – without nitrates or preservatives!
FAQs for Homemade Lunch Meat
Yes! According to this article, two chemicals that are linked to increasing the risk of bowel cancer are added to store-bought meat. When you make your own with good quality meat, you are not consuming these chemicals. Roasted turkey will have lower sodium than store-bought cold cuts as well. Whole foods for the win!