Roasted turkey breast is a simple and honest homemade “deli meat” that we can prepare in our own kitchen. First, we will learn how to make our own cold cut. Then we will reveal the secret: the brine. This recipe will show step-by-step how to achieve a juicy, aromatic and anything-but-boring result that truly resembles deli meat.
Let’s be honest. We all love cold cuts, but not the guilt they leave behind, nor the incomprehensible ingredients that look more like a chemical formula than food.
Why Make Homemade Deli Meat
This roasted turkey breast recipe comes to make our lives easier—and lighten our conscience as well.
How many times have we heard in recent years that we should avoid processed foods? Quite a lot, to be honest.
How many times have we caught ourselves feeling guilty while standing in front of the deli counter at the supermarket?
I admit: quite a few.
And because I am not particularly fond of guilt, I decided to shake it off and remove it from my life.
The Importance of Brining Meat
As a result, I decided to follow the wet brining method to achieve meat that is as tender, juicy and flavorful as possible. The roast chicken with crispy skin was a revelation, so I thought I would repeat the same technique.
After that, I made a marinade with the herbs and spices I love and roasted the turkey breast.
So I am happy to tell you that I managed to create a homemade “deli meat” without unnecessary additives and without secrets. You know exactly what you eat, how you made it and why you can enjoy it without second thoughts.
Deli Meat Every Day, Without Guilt
It slices perfectly, goes into toast or sandwiches, or is eaten straight from the fridge because… yes, that happens too.
It is deli meat made exactly the way we want it—either simple or as “indulgent” as we like.
The result? Enjoyment without guilt and a small everyday victory against processed foods.
So here we do not just have a humble roasted turkey breast.
Instead, we have a small step away from processed foods and a big step toward a way of eating that we truly enjoy.
Ingredients
- 1 turkey breast, 700–800 g
For the brine
- 2 level tablespoons sugar
- 2 level tablespoons salt
- 2 teaspoons peppercorns
- 2–3 bay leaves
- 2–3 garlic cloves
- water (enough to cover the turkey breast)
With the automatic ingredient converter from Foodurismo, easily see for each recipe how many grams or ml correspond to each cup. Try it here!
For roasting
- 1 teaspoon ground pepper
- 2 teaspoons curry powder
- 2 teaspoons paprika (sweet, smoked or a mix)
- 2 teaspoons turmeric
- ½ teaspoon ground allspice
- 1 tablespoon mustard
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1–2 garlic cloves (optional)
Instructions
First prepare the wet brine mixture.
In a bowl or container, pour in the water.
Then add the salt and sugar and stir until they dissolve.
Next add the garlic, bay leaves and peppercorns.
Brining Time
Submerge the turkey breast in the brine.
The brine should just cover the meat. This helps you determine the exact amount of water needed, depending on the size of the container you use.
Cover the container and place it in the refrigerator for 12–18 hours.
Remove the turkey from the refrigerator.
Discard the brine.
Rinse the turkey breast under running water.
Place it in a colander for 10–15 minutes so that the excess liquid drains away.
Prepare the marinade for roasting the turkey.
In a small bowl combine the garlic, turmeric, paprika, curry, pepper, allspice, mustard, olive oil and honey.
Mix well until you create a smooth paste.
Rub the turkey breast thoroughly with this spice paste on all sides.
Place the turkey breast in a baking dish with a lid.
If you have a thermometer, insert it into the thickest part of the breast.
Roast the turkey at 200°C for the first 15 minutes, then lower the temperature to 180°C.
Continue roasting until the thermometer reaches 77°C.
If you do not have a thermometer, insert a knife into the turkey breast—the juices should run clear.
For an 800 g turkey breast, roasting takes approximately 55–60 minutes.
Remove the turkey from the oven and allow it to cool.
Slice thinly using a sharp knife or an electric knife.
You can serve the turkey with cheeses, mustard and dips or use it just as you would store-bought turkey cold cuts.