Can I use turkey breast only?

You certainly can, however most of the boneless turkey is a mix of white and dark meat. Please refer to the substitutions and variation section on how to cook bone-in.

Can I slice this straight from the oven?

You can certainly EAT the turkey hot from the oven, but if you want thin slices for sandwiches, it's best to allow to sit in the fridge overnight. Slicing warm turkey won't allow for thin pieces.

How do I slice thin for sandwiches?

Make sure you have a sharp chef's knife - that is your best kitchen tool. If you haven't had it sharpened in a while (or ever) definitely get that done. A dull knife is more dangerous than a sharp one. Once your turkey has cooled, simply slice as thin as you can using your sharp knife.

How long does this last in the fridge?

I will keep the turkey for 5-7 days, I typically only slice what I need to keep the turkey fresh and moist. Once sliced they can dry out faster.

What temperature do I cook the turkey to?

Using an instant read thermometer, I cook to 165 degrees at the central point - there will be some heat carryover that will bring it to 170.

Can I use this for anything other than sandwiches?

Of course! This is super versatile, think of it as a substitute for chicken. Toss it in pasta , pizza or salads !

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

Description

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.

Ingredients

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)

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Instructions

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.
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)
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)
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.
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)
Place on prepared sheet pan and place in oven for 25 minutes in upper 1/3 of oven.
After 25 minutes loosely drape a piece of foil on top and bake for another 30-35 minutes until temperature reads 165 degrees.
Remove from oven and wrap tightly with foil. Allow to come to cool slightly then store in fridge.
When turkey is cold - it's ready to slice, remove from foil, slice and enjoy!

Notes

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.

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