This homemade smoked turkey lunch meat is the perfect way to get deli-quality lunch meat without the preservatives.
This recipe is my favorite way to get that thinly sliced turkey breast you’d find on a deli sandwich. The difference is that by making it yourself, you can prepare it without sodium nitrite or sodium nitrates.
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Table of Contents
What is turkey lunch meat?
When you go to the grocery store or deli counter, you’ll see a wide variety of sliced turkey lunch meat. These slices are great for building sandwiches or wraps or for tossing on salads.
But where do these slices come from when a whole turkey is full of bones?
Generally, the slices are cut from the breast meat. By itself, this boneless white meat is a little larger than a chicken breast, but still not large enough to create those hefty deli slices.
That’s where the turkey roast comes in. A turkey roast is a collection of boneless turkey meat that is layered together, wrapped in elastic netting and then frozen.
The roast can include all white meat or a mixture of white and dark meat. I prefer the combo, because the dark meat adds more richness.
When the roast is cooked, the meat fuses together to form a solid piece of meat. Then, you can slice it into those large deli slices for your sandwich.
How to make all-natural turkey
When you pick out a frozen turkey roast, check the label. It may be pre-seasoned or contain sodium phosphates in the brine or artificial flavors.
If you are looking for a healthier choice, ask your butcher for a raw, unprocessed boneless turkey breast. You can even be super specific and tell them you want one with no added hormones or other artificial ingredients.
Then, you can make your own turkey roast by rolling the breast up and sliding it into elastic netting. From there, choose a seasoning that matches your dietary needs or keep it really simple with just olive oil and sea salt.
Ingredients
- Turkey Roast: Look for a 3-pound frozen turkey roast. You can buy an all white meat breast roast or a roast with white and dark meat. Let it thaw before seasoning.
- Poultry Rub: I use my award-winning Chicken Rub, but you can experiment with different seasonings if you like.
Substitutions: Other flavors that work well with turkey lunch meat are Cajun seasoning, lemon pepper, maple bourbon rub and even pastrami rub. By using your own seasoning, you control how much sodium the lunch meat has.
See the full recipe card below for servings and a full list of ingredients.
How to smoke a turkey roast to make lunch meat
There are a few phases to this recipe. First, the turkey will go through a dry brine process. Then, it gets smoked. Then, it needs to be chilled to help you get those perfectly thin slices.
I like to smoke the turkey on a pellet smoker. You can also use a gas grill or charcoal grill to cook the turkey.
- STEP ONE: Make sure that your turkey roast is completely thawed. Leave the elastic netting on the roast. Then, apply dry rub on all sides.
- STEP TWO: Wrap it in plastic wrap. Refrigerate overnight or for at least 6 hours. This is a dry brine, but you can also use a wet brine if you prefer, like my smoked turkey brine.
- STEP THREE: Preheat your grill to 250F. Remove the plastic wrap and place the turkey roast on the smoker over indirect heat and smoke until it reaches an internal temperature of 165F degrees. This will take 2 to 2 1/2 hours.
PRO TIP: For best results, insert a leave-in thermometer into the turkey roast from one end toward the center of the meat. Set the thermometer to 165F. It will sound an alarm when it’s ready.
- STEP FOUR: Remove the turkey from the smoker. Remove the netting right away. Once it cools, it sticks to the meat. Let cool on the counter for 30 minutes.
- STEP FIVE: Wrap in plastic wrap. Refrigerate for at least 2 hours. The colder it is, the easier it will slice.
- STEP SIX: Using a meat slicer or very sharp knife, slice the breast meat to your desired thickness.
How to serve deli-sliced smoked turkey
For turkey sandwiches, layer the slices of moist turkey on top of sandwich bread. Add your favorite condiments for a delicious lunch. Plan on around 2 ounces of meat per sandwich.
To make a wrap, spread a tortilla with mayo or smashed avocado. Add layers of sliced turkey lunch meat, bacon, lettuce and tomato and roll it up.
For salads, cut the slices into strips and toss with lettuce, tomatoes, cheese and dressing.
You can even whip up a quick meal by mixing smoked turkey with freshly cooked pasta and Alfredo sauce.
Storage
Leftover smoked turkey can be stored in an airtight container in the refrigerator for 3-5 days. Leftover turkey can also be frozen for up to 2 months.
If you freeze the turkey lunch meat, portion out individual servings of sliced meat into plastic bags. Write a date on them and pop them into the freezer.
GCG Pro Pitmaster Tips
- To get the best sliced turkey, start with a turkey roast
- Keep the elastic netting on the roast as it cooks
- Smoke to an internal temperature of 165F degrees
- Let the meat fully cool before slicing
Frequently Asked Questions
If you want to smoke a whole turkey for sandwiches, make my Smoked Pulled Turkey recipe instead. You won’t be able to get nice slices of turkey meat from a whole turkey.
Nope. Just let it smoke for the allotted time.
The overnight dry brine is the secret to super juicy turkey. Don’t forget this step.
If you’re pregnant or breastfeeding, the FDA recommends heating deli meat before eating it to reduce the risk of listeria monocytogenes.
By making homemade lunch meat and limiting the time the sliced meat is in the refrigerator, the risk is lower.
When purchasing pre-made cold cuts, look at the nutrition labels. Boar’s Head turkey has just over 300 mg of sodium; whereas Oscar Mayer turkey breast has 500 mg of sodium. Some brands also include artificial color and artificial preservatives.
You can look for low-sodium deli meats or make this deli turkey recipe. It’s a great way to control the ingredients.
More Lunch Meat Recipes
More Turkey Recipes
- Grilled Butterflied Turkey Legs
- Smoked Turkey Tails
- Smoked Pulled Turkey
- Smoked Turkey Breast on a Ninja Grill
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Homemade Smoked Turkey Lunch Meat
Ingredients
- 3 lb turkey roast, thawed
- 2 tbsp poultry rub
Instructions
- Season: Keep the elastic netting on the turkey roast. Apply the rub on all sides of the meat. Wrap in plastic wrap. Refrigerate for at least 6 hours.
- Heat Grill: Heat your grill or smoker to 250F degrees with an indirect heat zone.
- Smoke: Remove the turkey from the plastic wrap. Keep the netting on. Place it on the smoker and cook to an internal temperature of 165F degrees. This will take 2 to 2 1/2 hours.
- Cool: Remove the meat from the smoker. Remove the netting and let rest for 30 minutes.
- Wrap: Wrap in plastic wrap and refrigerate for at least 2 hours.
- Slice: Using a meat slicer or sharp knife, slice to your desired thickness.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
