Homemade mesquite turkey deli meat! Flavored with honey, rubbed with mesquite seasoning and sliced thin, this turkey is a million times better than the stuff at the stores, plus is it super easy to make!! Perfect for sandwiches, wraps or snacking, this deli turkey meat is sure to please!
Confessional time. Feel free to ignore my rants and ramblings, just look at the pretty pictures, and simply print out the recipe provided below. I won’t mind. 1/4th Half of the time I wish I could ignore myself. However, I do have a disclaimer at the top of each post on this site clearly stating “I rant”. I also ramble on. And, I do it here.
I happen to have TWO confessions to make today before I get to telling you how amazing this homemade turkey deli meat is… (you know you love me and desperately want to read my jibber-jabber)…
My confession #1… I stalk my own blog. I have good reason! I can explain why this is completely acceptable! Besides, I’m not entirely sure you can file a virtual restraining order out on yourself. So I should be in the clear. Right??
This action of self, web site, stalking is totally necessary (pun intended). I do not have an editor checking for spelling or grammar. I do not have a degree in photography. I am completely self taught, learn as you go, in this department. Actually I’m self-taught, trial by lots of error, in all things pertaining to food blogging… aside from the cooking part. I do have a culinary degree and experience in a professional kitchen.
Anyhow, I stalk No Spoon Necessary because I desperately want people to like my website and enjoy following my culinary adventures. As a perfectionist, I…duhhh, want it to be PERFECT. A very unrealistic goal… I know, I know! Therefore, I stealthily, sneak around No Spoon Necessary. I read, re-read, and then read again blog content. I look at each photograph over and over again… mostly huffing, puffing and mumbling under my breath I could have should have gotten a better shot. I think to myself, ‘UGHHH!! If only I stood ½ centimeter to the right; the angle on that shot would be SO much better.’ (Insert: I normally wish I was flexible enough to kick myself in the head at this juncture)
I am almost certain Boy is convinced I might be driving myself crazy… scratch that… he probably already thinks I AM crazy. Yea yeah, so I like perfection. Sue me (not really, please don’t do that!).
But, in all my self-stalking action, I just NOW realized Boy made me a promise he has not kept. He promised, PROMISED, me a guest post… over a month ago (foot note: see sweet jalapeno coleslaw and a pulled pork sandwich post).
An. Entire. MONTH! Maybe with a little persuasion (I need help people!) he will finally provide me with his lovely commentary and guest post. Is it unrealistic to expect the content of said missing post to be stellar given the amount of time he has had??
Just in case he doesn’t, please have no fear. I am not holding my breath or anything. I can’t, because I am responsible for providing you all with delicious recipes and mouthwatering photos (I hope). Like this one I have for you today.
Which leads me to: Confession # 2… I have a very SERIOUS addiction to deli lunch meat. I even considered starting a LMAA group (Lunch. Meat. Addicts. Anonymous). I shovel it by the mouthfuls plain, wrap it around cheese slices n’ roll it in lettuce. Dip it in ranch, hot sauce, Sriracha, thousand island dressing or salsa. Pile it atop a rice cake, slice of tomato or avocado wedge. Shove it in a pita, use it as my protein in a breakfast sandwich. Literally, I could pair lunch meat with EVERYTHING. I just can NOT help myself around that thinly sliced, almost to the point of shredding, slightly salty, kinda creamy in texture, high in protein deli meat.
And it is good for you! Kinda? Right? Yea, ummm No. Good for you until you read the ingredients list, see the sodium content and all the weird (that is NOT an ingredient) preservatives they pump into my beloved lunch meat. *Sigh*
So, like always, I set out to make my own! And like always and expected, it turned out far better than the stuff they overcharge you for that comes in the clear plastic (bad for environment) container.
**Disclaimer: Do NOT get me wrong, I will still purchase over-priced, preservative laden deli meat when in a pinch. Specifically when I go on a binge deli meat consumption bender, eat an entire gallon freezer bag of my homemade turkey deli meat and am still somehow craving more. I will totally hop in the car, which at this point pretty much drives itself to my favorite grocery stores (What’s Up Pulbix, Fresh Market, and Whole Foods? Holla!!!) and purchase some Boars Head.**
However, making your own is easy. Far too easy to purchase it from your grocery store if you have a little time to DIY it (Do. It. Yourself.).
The spices and rub I used can be substituted and/or adjusted to your own liking. This is most definitely one of those recipes where I encourage you to make it your own. Not a mesquite fan? Try a honey-chili-brown sugar rub. Love buffalo sauce? Try a Franks-butter-chive glaze. Like a more classy flavor? How ‘bout a little rosemary-garlic-lemon action??
Use whatever you have on hand, or whatever seasonings and flavors float YOUR boat. Just be sure to comment here, because I would LOVE to hear what creation you came up with!!
Honey Mesquite Deli Turkey Meat
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 TBS + 1 tsp Hungarian Paprika (or smoked paprika)
- 1 ½ tsp Cumin
- ½ tsp Chili Powder
- ½ tsp Black Pepper
- ½ tsp Mustard Powder
- ¼ tsp Dried Sage
- ½ tsp Dried Crushed Rosemary
- 1 tsp Honey
- 1 tsp Tomato Paste
- 1 tsp Light Brown Sugar
- 8 TBS Butter – Room Temperature
- TURKEY DELI MEAT:
- 2 Pound Boneless Skinless Turkey Breast
- 1 tsp Salt
- 1-2 Cups Chicken Stock (can substitute water) – for bottom of the roasting pan
- In a small mixing bowl combine all the rub ingredients (Garlic Powder – Butter). Use a fork to mash together, making sure everything is thoroughly combined. Transfer 2 TBS of the mixture to a ramekin or small bowl, cover with plastic wrap, and place in the refrigerator (this will be used later as a glaze for the Turkey Breast).
- If your turkey breast came wrapped in netting, remove it, using scissors or a paring knife.
- Unfold turkey and lay it flat on a clean work surface, skin side down.
- Take ½ of the butter rub (about 3 TBS) and generously, thoroughly massage mixture into the turkey breast.
- Flip turkey over and rub the remaining mixture into the turkey breast.
- Fold the turkey in half (the skin side should be facing out if you started correctly).
- Now we are going to truss the turkey to ensure it cooks evenly. There are two ways you can do this. You can take about 12’’ sections of kitchen twine and simply tie it around the turkey breast at about 2’’ intervals. –or- You can create a netting, as I have done. I’ve included step by step photographs for you to follow and a video link above for more reference. Give it a try!!!!!
- Place your trussed turkey breast on a wire rack inserted into a roasting pan, or half sheet pan with at least a 1’’ lip. Cover lightly with aluminum foil or plastic wrap and place in the refrigerator OVERNIGHT to allow flavors to penetrate the turkey breast.
- The next day, remove turkey from the refrigerator and allow the turkey to come to room temperature, on the counter, for 30-45 minutes. As well, remove mesquite butter from refrigerator and set aside on counter.
- Meanwhile, place an oven rack in the middle position of your oven and preheat to 450 degrees F.
- Sprinkle the turkey, evenly, with salt. Pour the chicken stock (or water) into the bottom of the pan. Use just enough liquid to lightly coat the bottom of the pan.
- Place Turkey in the oven and cook for 15 minutes. Check liquid content at bottom of pan, add additional stock (or water) if necessary.
- Reduce oven temperature to 275 degrees F. Slow roast turkey breast for 30 – 40 minutes, or until internal temperature reaches 130 degrees F.
- Remove roasting pan from oven. Increase oven temperature to 325 degrees F. Brush reserved mesquite butter glaze, evenly and generously, over the top of the turkey breast.
- Return turkey breast to oven, continue roasting for 20 – 30 minutes, or until an internal temperature of 155 degrees F. is obtained.
- Remove turkey, lightly tent with aluminum foil for 10 – 15 minutes, or until an internal temperature of 165 degrees F. is reached. Remove foil. Allow turkey to sit, uncovered, for another 10 minutes.
- Wrap tightly with aluminum foil and place in the refrigerator overnight.
- The next day, unwrap turkey from foil, and using a meat slicer, or a sharp slicing knife, cut turkey into desired thickness.