For the turkey breast (one half breast from Jumbo, 7 lbs) I did with an injection of butter and herb infused turkey broth.
For the ham, just salt and sugar.
For the bacon, raw cane sugar and salt.
All smoked over a mix of pecan, hickory and apple until they reached the appropriate temps. It is a weird experience eating "raw" bacon that has been fully smoked cooked to safe temps, then fry some up the conventional way for a different flavor.
The roast beef is seasoned with salt, pepper, garlic, rosemary, thyme and oregano. I'll cook it through to medium rare, chill it then slice it thin.
All the meat is being packaged up, frozen, and put away for lunchmeat. Hams are on sale right now at the grocery store, if you don't like paying $6 a pound for pressed ham slices, get a cheap ham, separate the muscle groups, and slice up your own!