Sliced Turkey Recipe

Bulk Meat

1. 1

   Trim and Prepare

   Remove the boneless turkey breasts from packaging. Pat dry thoroughly with paper towels. Trim away excess fat, silver skin, and any loose connective tissue so the surface is smooth for even seasoning and slicing.

2. 2

   Prepare Dry Brine / Cure

   In a small bowl combine kosher salt, optional pink curing salt (if using), granulated sugar, black pepper, garlic powder, onion powder, and smoked paprika. Mix well. Rub the dry mixture evenly over all surfaces of the turkey breasts, using all of the seasoning to ensure even coverage.

3. 3

   Brining Rest (optional but recommended)

   Place the seasoned turkey breasts in a shallow nonreactive pan or a large zip-top bag. Add 1 to 2 cups cold water or low-sodium chicken broth to moisten — this helps distribute the cure and keeps the meat from drying. Add thyme sprigs on top. Seal or cover and refrigerate for 12 to 24 hours. If using the pink curing salt for partial cure/safety, do not exceed the manufacturer's recommended time.

4. 4

   Bring to Cold Room Temperature

   Remove the turkey from the refrigerator 30 to 45 minutes before cooking to take the chill off (do not leave out longer than 1 hour). Preheat oven to 325°F (160°C). Position a rack in a roasting pan or on a sheet pan.

5. 5

   Sear (optional for color)

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the turkey breasts 1 to 2 minutes per side just until golden brown. This step is optional but improves color and flavor of the sliced product.

6. 6

   Roast the Turkey

   Place turkey breasts on a rack in the roasting pan. Brush with remaining olive oil. Roast in the preheated oven until an instant-read thermometer inserted into the thickest part reads 155°F (68°C). For 5 lbs of boneless turkey breast, expect approximately 1 hour 20 minutes to 1 hour 40 minutes — start checking at 60 minutes. Time will vary by size and oven.

7. 7

   Resting

   Remove the turkey from the oven and tent loosely with foil. Let rest 20 to 30 minutes. During resting the internal temperature will rise to 160–165°F (71–74°C), and the juices will redistribute, making clean slices.

8. 8

   Glaze (optional)

   While the turkey rests, mix the room-temperature butter with a pinch of salt and one additional teaspoon of smoked paprika (optional). Brush the butter gently over the top of the turkey to add sheen and flavor before slicing.

9. 9

   Slicing

   Using a sharp slicing knife or deli slicer, slice the turkey breast crosswise into uniform slices, 1/16"–1/8" (1.5–3 mm) for deli-style or up to 1/4" (6 mm) for thicker sandwich slices. For the best even slices, partially chill the turkey (30–60 minutes in refrigerator) until firm but not frozen. Trim any uneven edges as desired.

10. 10

    Holding and Portioning

    Place slices on parchment- or wax-lined trays in single layers or slightly overlapping for storage. If storing for later use, vacuum-seal or tightly wrap in plastic and refrigerate up to 5 days, or freeze for up to 3 months. Reheat gently by steaming or warming trays at low temperature (165°F / 74°C) to hold for service.

11. 11

    Yield and Serving

    From 5 lbs of raw boneless turkey breast you will yield approximately 60–80 ounces cooked sliced turkey (~3.75–5 lbs cooked), depending on trimming and moisture loss. Portion slices into 3–4 oz deli portions or as required for sandwiches and catering.