Sliced Turkey Recipe

1. Bring turkey to temperature

If the turkey breast is refrigerated, remove it from the fridge 20–30 minutes before serving to come closer to room temperature. This improves flavor and makes slicing easier.

2. Trim and prepare

Pat the turkey breast dry with paper towels. Trim away any large pieces of excess fat or skin so slices will be even.

3. Slice

Using a sharp slicing knife, cut the turkey breast into thin, even slices about 1/8–1/4 inch (3–6 mm) thick. Slice against the grain for the most tender texture.

4. Season

Arrange the slices on a serving platter in a single layer or slightly overlapped. Drizzle 1 tablespoon olive oil over the slices, then sprinkle 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper evenly across the turkey.

5. If desired, squeeze 1 teaspoon fresh lemon juice evenly over the turkey slices for brightness.

6. Scatter 2 tablespoons chopped fresh parsley over the top for color and fresh flavor.

7. For a little heat, lightly sprinkle 1/4 teaspoon crushed red pepper flakes to taste.

8. Serve immediately at room temperature, or cover loosely with foil and refrigerate (in an airtight container) for up to 3 days. If refrigerated, bring slices back to room temperature for 20–30 minutes before serving for best flavor.