One of our family’s favorite holidays is Thanksgiving, but not only for obvious reasons. In reality, one of the essential activities that make all of us so excited is cooking and slicing the turkey breast. Together with its amazing taste, turkey meat is highly nutritious and a popular protein source consumed around the world. My family especially loves turkey after I showed them how to cook a turkey on the grill. However, I was often craving a turkey breast sandwich, but the supermarket one was not good enough. I am a lover of a great chicken sandwich anytime. But this time I wanted it to be with turkey. Also, I am aware that many of us have a full schedule, and cooking a roast turkey may be too time-consuming. That is why sliced turkey breast is the option that fits us all!
Preparing the Turkey Breast
After you washed with warm water the meat, you just sprinkle your favorite seasonings on it, and into the oven, it goes. We bought the boneless turkey breast from Walmart, as they have several different brands to choose from. Moreover, you can find some breasts that are already seasoned, depending on the store you shop from.
While we love turkey at dinnertime, we are always looking for a delicious, healthy lunch option as well. Not only is this sliced turkey breast super easy to make, but also stretches your budget. For only the price of the breast, you will be able to make sandwiches for all the meat lovers in your family for several days. So, it is indeed budget-friendly, but health caring, too.
We let the turkey rest for about 20 minutes, and then my husband slice it into thin slices. As for the thickness of the slices, is always your call. We prefer them to be as thin as possible in order to teach our children that a meal is not only about meat. Of course that whenever we go for sliced turkey breast, Dough has to remind me about the meat slicer we saw at Sam’s Club. He just fell in love with that one and I could not let him buy it, as I did not see its purpose. My husband slices the turkey just fine by hand!
Finally, you can cook the turkey breast and slice it right away if you want to serve it during your meal, too. However, I sometimes prefer to let it in the fridge overnight and slice it in the morning for the kids’ sandwiches. We came to the conclusion that when it is colder, the slicing process is so much easier.
Sliced Turkey Breast Sandwiches
Finally, it is time to build the sandwiches. It is important to remember that I will present how we like to be a sandwich, so just go after your own preferences. You do you! When it comes to making a sandwich, it is essential to know your tastes and follow them. This should be an easy-to-make and super tasty lunch, after all.
I place the sliced turkey breast between some baby spinach leaves and I like to add some mayonnaise dressing with olive oil from Hellmann’s for extra flavor. Further, the bread I always choose is rye, as the nutritious benefits and its taste are a win-win option. In the end, I add some orange slices on the side, and there you have a great, healthy lunch!
Moreover, you can enjoy this delicious meal at home or pack it in your lunchbox for the office/school.
If you are a turkey lover but do not have enough time to cook it properly, you may also like our Slow Cooker Turkey Breast recipe. It teaches you how to make a delicious turkey-based meal by just placing the meat in your slow cooker. It’s just that simple!
Recipe for Sliced Turkey Breast
Preparation Time
Prep time: 5 mins
Cook time: 1 hour 30 mins
Total time: 1 hour 35 mins
Ingredients
1 boneless turkey breast 2-3 pounds
1-2 tablespoons olive oil
½ teaspoon garlic powder
1 teaspoon minced dry onion
1 teaspoon seasoned salt
1 teaspoon smoked paprika
½ teaspoon pepper
½ teaspoon parsley flakes
½ teaspoon basil
Instructions
Thaw the turkey breast completely in the fridge.
Preheat oven to 350 and set out a roasting pan or heavy deep oven-proof dish.
Combine all seasonings in a small bowl and mix them well.
Coat turkey with olive oil and rub it in the spice mixture.
Place the turkey breast in the baking pan, on top of 3 or 4 aluminum foil balls.
Cook it at 350 degrees for 90 minutes, until its internal temperature is 165-170 degrees.
Remove the turkey from the oven and cover it with foil. Finally, allow it to rest for 20-30 minutes before slicing it.
Note: You can also cook the turkey breast in the evening, place it in the fridge, and slice it in the morning for your sandwiches.
Get a tray that fits in your fridge and lay the cut pieces close together while overlapping—this will help prevent your turkey from drying out. Tightly cover with plastic wrap and refrigerate. On turkey day, remove the carved bird from the fridge and let it come to room temperature (it should take about an hour).
To achieve a perfectly golden, juicy turkey, let the bird spend time both covered and uncovered in the oven. We recommend covering your bird for most of the cooking time to prevent it from drying out; then, during the last 30 minutes or so of cooking, remove the cover so the skin crisps in the hot oven.
2- to 2½-pound bone-in turkey breast half: Roast at 325°F for 60 to 70 minutes. 2½- to 3-pound boneless turkey breast: Roast at 325°F for 40 to 60 minutes. 4- to 6-pound whole turkey breast: Roast at 325°F for 1½ to 2¼ hours. 6- to 8-pound whole turkey breast: Roast at 325°F for 2¼ to 3¼ hours.
How do you clean a turkey before cooking it? Well... you don't! Just like with other meat, the USDA recommends skipping washing your turkey before you cook it. It doesn't matter if you're roasting, frying, or smoking your turkey, there's no need to give it a rinse unless you've brined it (more on that below).
Your turkey will cook more evenly and faster if you start it out at room temperature so remove the turkey from the refrigerator 1 hour before roasting. If you plan to stuff your turkey, wait until you're ready to put it in the oven before putting the stuffing in the turkey.
Stick with salt and pepper, put herbs like rosemary, thyme, and sage to work, or take spicy Cajun seasoning for a spin for some kick. Whatever blend you choose, spread it all over the turkey—on top, underneath, between the body and wings and legs, under the skin, and even in the cavity of the bird.
If you're looking for the healthiest lunch meat option, choose the leanest cuts of deli meat possible, such as turkey, chicken breast, lean ham or roast beef. “These types of deli meat have the least amount of fat and provide a better nutrient value compared to others,” Zumpano says.
Depending on your preferred serving portions, you can cut the breasts into half or quarter-inch thick slices. If the slice is under a quarter-inch, the meat may not retain heat and moisture. Keep your slices neat and the breast skin intact by slicing against the grain with long, deliberate strokes.
First, allow your cooked turkey to sit for about 20 minutes before starting to carve. Beginning halfway up the breast, slice straight down with an even stroke. When the knife reaches the cut above the wing joint, the slice should fall free on its own.
Oven Temps: Best roasting is two stage process—425°F (218°C) for 1 hour, then down to 325°F (163°C) for however long it takes until the turkey is done. If you read a post telling you exactly “how long to cook a turkey,” hit the back button fast.
Most recipes call for 350°F. I've done high heat turkeys (450°F to start, turn down to 400°F after 30 minutes). It's fast, and it creates a beautifully browned and juicy bird, as long as you watch the internal temperature.
In general, you'll want to cook a bone-in turkey breast for about 20 minutes per pound at 350 degrees F (177 degrees C), or until it reaches a minimum internal temperature of 165 degrees F (74 degrees C).
Simply heat your oven to 300 degrees, put the carved meat in a baking dish, and add some chicken broth or turkey stock to the pan. The meat will absorb some of the liquid as it heats, making it nice and juicy. Cover the pan tightly with foil and place it in the oven until the meat is hot, 20 to 30 minutes.
Using an airtight food storage container (or something similar) is key because cold cuts lose their freshness quickly once sliced, and this helps reduce the meat's exposure to oxygen.
Hobby: Calligraphy, Rowing, Vacation, Geocaching, Web surfing, Electronics, Electronics
Introduction: My name is Msgr. Benton Quitzon, I am a comfortable, charming, thankful, happy, adventurous, handsome, precious person who loves writing and wants to share my knowledge and understanding with you.
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