Homemade Turkey Deli Meat (TWO Flavors)| Turkey Lunch meat for cold cut sandwiches | Easy deli meat

hi and welcome back to the mini farm today i'm going to show you how to make turkey deli meat i will warn you once you make your own at home you won't want to go back to store bought again so if you want to see how to make turkey deli meat that's full of flavor and super juicy then just keep watching but first please give this video a thumbs up if you like videos like this and click the red subscribe button below if it's already gray thank you so much for being here i really love having you here and i enjoy our chats in the comments section without further ado here's how to make homemade turkey deli meat to start off you're going to need a boneless turkey breast we prefer it with the skin on and if you watched her how to cut up a turkey video we showed you how to cut off a turkey breast while still keeping the skin on it and wrapping it all the way around but you can do this with boneless skinless too so either one works you want to wrap it around with some kitchen twine you can find this at your local grocery store usually in the same aisle that you find roasting bags or tin foils ziploc bag stuff like that depending on the size of the meat you would need at least three pieces of the butcher twine lay the meat down with the skin side down and they kind of open meat area up wrap the skin and tuck it around the meat that's exposed then we can start tying our kitchen twine around the meat start with the middle piece first tie that in a double knot cinch it really tight and then move on to the outsides depending on the size of the meat that you have you might need more than three pieces you just want to make sure it's tight all the way across so after tying three if you still feel like it's a little bit loose then add two more pieces working your way in between those sections until you feel like it's tight enough all the way around now you can cook this however you feel like it at this point you can roast it you can sear it you can do whatever but we have found that the best lunch meat and i mean hands down the best kind of meat you could ever make is through a sous-vide the appliance itself is called an emergency circulator and it's a machine that you put in a big pot of water it circulates the water around at a very specific temperature and holds that temperature there for as long as you want to hold it and so depending on the kind of meat that you have steaks turkey whatever you can pasteurize it and still keep it super juicy and tender this has been our biggest trick into making the perfect cuts of lunch meat to sous vide the turkey breast you need a freezer safe ziploc bag or you can vacuum seal it in a freezer safe bag as well push it all the way down to the bottom of the bag and the only seasoning you need to add at this point is just salt you can use regular salt or smoked salt i home smoked the salt so if you want to see how to do that it was actually super easy i can share that let me know below now we need to get all of the air out of the bag and to do that i'm going to use the water to kind of force the air out of the bag i'm going to put the meat in the water kind of slide the bag in until it's almost completely submerged just until it gets to that little zippy part there and then i'm going to seal it shut you're going to see when i pull the bag out that it actually forced all of the air out and it's now vacuum sealed in there basically just run your fingers across that seal a couple times and make sure that it's super secure in there and then just clip it to the side of the pot you can get all kinds of containers and stuff to soothe in i honestly just use my canning pot and some binder clips i don't think you need anything fancy for this process make sure there's at least one inch of water above your food when you're sous-viding for the turkey today i'm doing 150 degrees we don't start our timer until it comes up to temperature so you can see on this machine it's 123 degrees right now we have to wait until it gets to the 150 mark then we can start our timer we let this sit in the water bath for six hours a piece of meat like this that's about two and a half pounds only needs about five hours but we just bumped it up to six to just to be safe make sure it's completely pasteurized all the way through if you put it in there for a little bit longer it's not gonna affect it because we're not overcooking it with it being at a very specific temperature this whole time so now i'm going to unclip it i'm going to put it directly in an ice water bath we're doing this because we want to cool off the piece of meat very quickly and limit the time that it's in the danger zone from a bacterial growth perspective it's been about 10 minutes it's cooled fairly all the way through it's pretty cool at this point so you can go ahead and take it out of the bag and put it in a separate container and pat it dry all the way through we ended up smoking this piece with the drumsticks and the wings that you saw earlier this week but we also do it in a cast iron skillet with some herbs and butter if you want to see the smoking technique for all of the other pieces that we did i can do a video on that as well just let me know in the comments below so at this point this one's ready to go it's cooked all the way through you can put it in the fridge let it dry out just a little bit and then go ahead and slice it and it'll be good to go the other way that we've done this is in a cast iron skillet for that technique you also need to pat it dry but for this one it was the skinless breast and when we wrapped it we ended up using a mesh wrap that holds it together a little bit better because the skin's not there to kind of really hold it in having a few extra wraps around it helps a lot another weird thing about not having the skin on is that it forms this kind of white layer on top that you do want to rub off and instead of putting it in an ice bath i take it out of the bag put it in cool water and rub that little bit of white stuff off of it with my fingers and then i go ahead and take the mesh bag off of it then you'll do the same technique we did before take it out of the water pat it dry and then we'll go ahead and start working on our herb butter mixture to sear the outside to get the butter mixture started i just put a tab of butter in the bottom of the cast iron skillet it's probably about three tablespoons in there and then on top of that i put in some poultry seasoning some freshly ground pepper and some himalayan sea salt or any kind of sea salt that you have and then i'm going to let that melt and kind of marinate together for just a little bit then on medium high heat because we don't want to burn our butter here just put your meat down right in there for 30 seconds each side and using a tong just keep doing a quarter turn each time until you get every single side of that covered in the butter herb mixture and have it have a nice brown crust on the outside now we're only giving this a flavor and a crust we don't need to cook it in any way that's why we're only doing 30 seconds on each side once it's done go ahead and pull it off put it on the plate and let it rest for a little bit so you can handle it before you slice it you could also at this point go ahead and put it in the fridge and let it cool off before you slice it now our turkey lunch meat is completely ready to go i wanted to show you what it looked like on the inside it doesn't matter how you cook the outside the inside always looks like this it's a nice firm juicy meat on the inside and so for this one specifically we smoked it remember so we went ahead and cut off the wrapping at this point so we can slice it we invested in a slicer i want to say like five years ago because we were making so much lunch meat on our own it ended up being worth it but before that we just used a really sharp knife and took our time and just did thin slices that were even you can slice it the long way across or you can slice it into small rounds the small rounds work better for us because it helps us control how much we can put on a sandwich and so for these you got to be very careful because those edges are super sharp you keep your fingers very far away from that blade using only the hand grips and the guards that are above the unit to push and pull the the lever back back and forth they no longer make this model but they do make something very similar so i'll link it below if you're interested and i'll also link the suvi that we recommend in the description box below if you want to see the other lunch meats we do make a very pretty roast beef we also make a chicken lunch meat and a ham slash pork kind of lunch meat using tenderloins if you want to see any of those i can do a full lunch meat video we make these maybe once every two weeks and then we kind of just keep them in the fridge and then make another batch two weeks later we haven't bought lunch meat from the grocery store pre-made lunch meat in a very very long time so i hope you enjoyed this video our next video coming out is going to be the jerky video but if you have any other requests i do have some nuggets that um we made from the tenderloins i can share those i also did get some requests for how to can the chicken on the bone video so i will do that as well but if you have anything else from the turkey series that you want to see let me know and i'll add it too we still have i think one more turkey that we want to play around with before all of this is over and i think i want to grind a lot of that meat for turkey burgers and turkey meatballs and maybe even a meatloaf so if you want to see any of those just let me know if you like this video please give it a thumbs up and if you haven't done so already you can click on my face to subscribe thanks for watching bye you

Channel: Kristin at Mini Slice of farm

Views: 143,319

Keywords: homemade Turkey deli meat, sous vide, sous vide deli meat, homemade lunch meat, homemade deli meat, what should I do with this turkey, what to do with a lot of Turkey, what to do with leftover turkey, leftover turkey ideas, turkey ideas, turkey recipes, smoked turkey lunch meat, cast iron

Id: hBH9Go_t1Uc

Length: 9min 26sec (566 seconds)

Published: Sat Nov 28 2020