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Garlic Pepper Deli-Style Roast Turkey for Sandwiches (lunchmeat)

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  • Author: Cosette's Kitchen
  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 minutes
  • Yield: 3 pounds turkey 1x
  • Category: Meat
  • Method: Oven
  • Cuisine: American


A quick and inexpensive recipe to get Deli-Style Turkey Lunchmeat. This simple Garlic Pepper Deli-Style Roast Turkey will be on repeat at your house for the perfect sandwiches.


Units Scale
  • 3 pound boneless turkey roast - (white and dark meat mix is what I use but you can use all white)
  • 2 Tablespoons prepared toum - (see notes for substitution)*
  • 1.5 Tablespoons coarse black pepper, divided
  • 1.5 Tablespoons Diamond kosher salt (half for table salt)


  1. Preheat your oven to 425 degrees and prepare a sheet pan (a 1/4 sheet pan is usually big enough) by lining with foil. Set aside.
  2. On a large cutting board or work surface, remove your turkey from the packaging and remove the gravy packet (if included) and then the netting around the turkey - this netting is to hold the turkey pieces (white and dark meat together) however it is NOT oven safe. We'll use twine to combine pieces. 
    • 3 pound boneless turkey roast - (white and dark meat mix is what I use but you can use all white)
  3. Smear your turkey with toum, salt and half of your pepper. Ensure all areas are coated.
    • 2 Tablespoons prepared toum - (see notes for substitution)*
    • 1 3/4 teaspoon (this is the halved amount)
    • 1.5 Tablespoons Diamond kosher salt (half for table salt)
  4. Once your turkey is coated - lay pieces together and using 3-4 pieces of twine, simply wrap together until you form a "roast" shape again. This doesn't need to be perfect or tied to perfection. We just want the pieces to cook together as one piece.
  5. Sprinkle the remaining black pepper (and more if desired) along the top of your turkey to get a peppered crust.
    • 1 3/4 teaspoon (this is the remaining amount)
  6. Place on prepared sheet pan and place in oven for 25 minutes in upper 1/3 of oven.
  7. After 25 minutes loosely drape a piece of foil on top and bake for another 30-35 minutes until temperature reads 165 degrees.
  8. Remove from oven and wrap tightly with foil. Allow to come to cool slightly then store in fridge.
  9. When turkey is cold - it's ready to slice, remove from foil, slice and enjoy! 


  • TOUM: If you don't have toum, you can substitute 2 Tablespoons softened butter and 1 Tablespoon garlic powder. Or if you have a garlic rub of some sort, that would be a good option.
  • BLACK PEPPER: Add additional black pepper to the top for a more peppered turkey
  • SPICES: Substitute other spices to create your own unique flavor.
  • SLICING: Cold turkey is BEST for slicing, if you try to slice when warm - you won't achieve those thin deli slices.