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!
1-2CupsChicken 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.
Inactive Time: 16 hours +Yield: 2 Pounds Deli Meat*Honey Mesquite Deli Meat will keep in the fridge for 5-7 days. Freeze any unused meat in a freezer bag. (I like to do this in individual portions, so all you have to do is remove from freezer and allow to thaw overnight in the refrigerator).