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Making Deli-Style Turkey Breast - photos & Pastrami added pg 2

post #1 of 34
Thread Starter 

Wish me luck! I'm attempting to make my own deli-style sliced turkey breast. Not just roasted turkey breast - but that moist tender turkey breast with the dense yet fine texture that you buy as sliced deli meat.

I have a huge boneless skinless turkey breast half, weighing in at 4 lbs. (LOL...yes, that's right, only half of the breast, and boneless, and it still weighs that much!) It's from a farm raised pastured turkey, not one of our own...but that's another story.

Anyway....

So I've injected the breast half with a water/lemon/garlic/salt solution using a needle like this one

http://millriverfarm.com/photos/injector_needle.jpg

I've roastied the boneless breast using an oven bag to help keep it moist. Now I'm letting it setup overnight in the refrigerator for the juices to settle in the meat. And finally tomorrow, it'll get sliced thin on our food slicer

http://millriverfarm.com/photos/foodslicer.gif

Will post tomorrow with the results!


Edited by Kim_NC - 12/3/09 at 5:41am
post #2 of 34

This sounds yummy.  I am anxious to see how it turns out.  I tried making deli roast beef this past summer. It  was ok, but not as juicy as store bought.  Around here some places want 7.99 lb for it!!!!!, that's too rich for my blood, the turkey breast too.

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post #3 of 34

I too would like to see a few pics and see how it comes out, I like the idea.

                                                   AL

Standard White Cornish, Dark's & White laced Red Cornish Breeder..........If you don't have Cornish you don't have Chickens. Breeding the best, to the best.
As good as a few and better than most, What You'll Tolerate in your flock is what you'll get.
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Standard White Cornish, Dark's & White laced Red Cornish Breeder..........If you don't have Cornish you don't have Chickens. Breeding the best, to the best.
As good as a few and better than most, What You'll Tolerate in your flock is what you'll get.
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post #4 of 34

Dont you know its midnight here and i NEED a snack.. That sounds so good!  barnie

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I prefer an ugly truth to a pretty lie. If someone is telling me the truth that is when i will give my heart. ~ Jack Nicholson 

Look! A ladder!! Maybe it leads to heaven, or a sandwich... 

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post #5 of 34

I'm curious to, I was complaining about the cost of lunch meat myself last week and was thinking about doing the same thing.

Steve in NC

post #6 of 34
Thread Starter 
Quote:
Originally Posted by redhen 

Dont you know its midnight here and i NEED a snack.. That sounds so good!  barnie


yuckyuck

I'll post some pic's later this evening. I'm only on a short break now before our daily UPS pick-up comes. I did cut the end off though while photographing...and, oh my....pretty good!

DH & I will slice it later and take a final pic to post. Also, we already do a homemade Pastrami that is to die for. I'll dig that info out too.

OK....back to getting these orders shipped so there's time to play later! Tough being a farmer. big_smile

post #7 of 34

How do  you cut it that it would stay together instead of falling into pieces? I never can understand how deli companies make their turkey meat looking nice and neat for our sammies! Alot of times, they tasted funky!

Yesterday I went to the deli to get some sliced meats, I ordered turkey breasts and salami....well guess what they didn't clean out the machines after each use or after each customer's use? I know I saw it often and how often do they are required to clean to muster up the criteria for sake of germs??????? Water bleach (food safe) sprays would work. I hate to think about the germs that has been there. I left the store, wondering if they should clean after so many times or after each order or what???????? This was at Kroger's. Haven't gotten sick from them yet.

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BYC Member since 4/11/2002 Welsummers and Champagne d'Argents

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post #8 of 34

I never can understand how deli companies make their turkey meat looking nice and neat for our sammies! Alot of times, they tasted funky!


It's ground turkey. They grind 50 pound frozen blocks of turkey meat etc's then put it into a mixer and add spices

http://www.centurionequipment.com/photos/bg_2449.jpg


From there it would go into a bowl cutter, it was called a "chopper" at the plant I worked at

http://www.centurionequipment.com/photos/bg_2431.jpg

Then it would go to a stuffer

http://www.centurionequipment.com/photos/bg_2807.jpg

From the stuffer they would make "chubs" they were about 4 feet long 4 to 8 inches in diameter and they were put into racks and sent to the smoke house for cooking, then cooled, aged and sliced. That would be for the packaged lunchmeat you see in the stores. The deli turkey like Sara Lee does is made the same way but it's packaged into the oval shaped package you see in the deli counter.

Yum Yum.... not smile

Steve in NC

post #9 of 34

barnie..and to think the only deli meat dh will eat is the Sara Lee..I bet he won't eat it after he reads this!!..so now what to do??

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lots of chicks: speckled sussex,cochins,mille fleurs, BRs,EEsl, Lt.Brahmas, American Bulldogs, one very tolerant hubby
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post #10 of 34

See... this is why I do my own and I don't buy from the deli!


Hubby makes me buy him roast beef, but that's it... I don't eat anything from there.

I have a bunch of extra frozen turkey's in the freezer I'm planning on defrosting and make turkey sausage and breast loin out of. Enough to slice for sandwiches.

(My Thanksgiving goose and turkey are already gone!!! ARGH!!!)

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Jams & Italian Biscotti BYC members get 10% off: code "BYC10" at checkout. http://BiscottiQueen.Etsy.com


Want to learn more about our garden and get help w/ recipes and garden advice. Visit us here:

 

http://FromSeed.blogspot.com

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