I Saved $10 Per Pound On Deli Turkey Lunch Meat

what if I told you I could save you ten dollars a pound on Turkey lunch meat do you know what else I could get for 14.99 a pound I can get these strip steaks this T-Bone snow crab legs or I can get anything from this seafood display all these things are 14.99 or less per pound lunch meat is expensive when it comes to my kids making their own turkey sandwiches for lunches for school it looks a little like this [Music] wow that is an expensive sandwich on this channel we cut meat we cook meat we eat meat and today I'm going to show you three ways that you can get turkey lunch meat the first is going to be going to the store and buying pre-sliced lunch meat and that is going to be the most expensive then I'm going to show you how to take a whole pre-roasted turkey breast and we're gonna slice it at a home and that's gonna be less expensive and then I'm going to show you another way to do it we're going to take a raw turkey breast we're going to brine It season it cook it and slice it all at home to then see what which one of these methods is the best stay tuned to the end of the video because we're going to compare price to effort to the the flavor we're gonna take all these things into account and see which one is the best for your family let's talk about Deli lunch meat this is 14.99 a pound like I said before it's the most expensive of option we're going to show today about how to get turkey lunch meat I don't know about you but when I go to the deli I am a thin sliced lunch meat person I like it nice and thin the problem is when you go up there and you say hey I would like some turkey and they go okay like how thin do you want it or how thick do you want it and I'm like well I like thin deli meat and they look at me like they wish I would just go home and walk off a cliff and never come back because all this I gotta take all this extra time and effort to get it nice and thick that's why I really like to slice my own turkey lunch meat are you a thin sliced turkey person or are you a thick sliced turkey person I am on team thin slice which angers all Deli lunch meat slicers across the country let's head to the next option where we're gonna slice our own so next we're going to talk about slicing your own lunch meat from something you can buy whole from the store so this is from Costco of course it is is a oven brown turkey breast no antibiotics ever is what it says it is 4.41 pounds and it is 479 a pound so again at 479 a pound we already have a tremendous value from the pre-sliced one that was 14.99 a pound to buy this and use it and slice it we're gonna have to get a slicer now I know what you're saying oh no and I gotta buy an extra piece of equipment in future videos that are coming up I'm going to show you how to make other lunch meats we're going to talk about corned beef we're gonna talk about roast beef and all other meat preparations that you can slice thin and need a meat slicer for stay tuned to future videos we are going to make sure that you get use out of this slicer that you buy again the link is in the description as always now let's talk about the homemade version the first thing we need to do is get this thing on the package take a look at it and I'm going to show you how to trust it now a truss is basically how I've done here where you've wrapped it up in twine so that it really compacts all the meat together so it Cooks in one uniform block I'm going to show you now how we do this when you take your turkey breast out of the package if it comes in a nice little handy net like this we are ahead of the game this is awesome conversely this is one where I took the netting off now look at this turkey breast I mean it is everywhere it is splayed out and that's just the anatomy of the turkey okay so what we need to do if you have something like this that does not have a nice tight netting I'm going to show you how to butchers tie it so it goes from this to a nice compact package so to a butcher's tie we're basically just going to mold this into a little block as much as we can you're going to take your twine okay you're gonna go underneath about an inch or so in you're gonna take two fingers you're gonna wrap it around twice come back through the hole and pick up the extra piece right there and pull then you're just going to make a little knot right here pick your knife cut both strings tighten it up bring the top down really cinch it up so it's nice and tight because we need to make this into one solid piece pull the piece right here now this one's going to be a little different so we're going to tie this off like that just like we did before but now we're not going to cut this piece right away we're going to take this long piece of twine we have now and feed it through our tide areas pull it through use the other one pull it through we come to the end we're going to wrap it all the way around and then feed it through the other side it comes all the way around back to the top we're going to take this end of the string from that last knot we tied and we're going to make this come right around to the front and tie it right here and cinch it all up so this makes now this is a nice and tight turkey breast so we took something that was kind of all flopping around and then made it into something that is super tight so now we're going to talk about the homemade version each one of the pre-sliced and the one that we bought from Costco that has not been pre-sliced both had an added brine injected into it whether they've been submerged in a brine or whether they've been injected I want to make a fair comparison so I put this turkey breast into a brine now what is a brine a brine is just a mixture of salt and water and what happens is you put the piece of meat in that salted water and it soaks in to the inside and then makes it more flavorful and more juicy and gives us a little bit of insurance when we're roasting it I want to show you next how I put my brine together in this brine I put two quarts of water I put two quarts of chicken broth and a half a a cup of salt I mix it all together put it on the heat to boil just to dissolve the salt after the salt dissolves I will add ice to it cool it down and then once the brine is cold you can put your turkey inside the brine you then want to brine it between four and six hours for a small turkey breast these turkey breasts are about two and a half pounds after the four to six hours you pull it out of the Brine and then we're going to Pat it dry after you Pat it dry you're going to put it in a 400 degree oven for about 45 minutes or until the internal temperature is at 155 degrees now you need to cook all poultry to an internal temperature of 165 degrees that is the food safety standard you do not want to pull your turkey out of the oven at 165 degrees you want to pull it out at 155 degrees now why is that that is because when you pull it out of the oven it is still cooking there is still heat inside that has to escape therefore it continues to cook the turkey as it cools so you want to pull it out at 155 degrees so that you can have what's called carryover cooking and get to that 165. after it cools to room temperature you're going to put it in the refrigerator overnight that thing before we slice it needs to be super cold so that it doesn't shred up stick with me we're gonna slice it up and we're going to taste test next let's go let's talk a little bit about slicer safety I get freaked out anytime you take a sharp blade and add a motor to it so these are two things which are very very serious you have to respect them so when you are cleaning this thing do not have it plugged in make sure you unplug it before you clean it that's the biggest thing anytime you're not slicing unplug it if you're slicing you're going to slice all this meat and then you get a phone call or you gotta go check the mail or someone's come to the front door for a package on plug it that way there's no way someone else can come by and hurt themselves again just a few tips about slicer safety so this has a adjustable width and we're going to make it as thin as we can we're going to make a thin slice today for our turkey let's get to slicing foreign [Music] you're going to put down with your right hand you're going to put some pressure down so it goes against this board so it goes against this plate and then slide it nice and easy so you get these nice thin slices okay so now we have our homemade turkey breast it has been brined seasoned roasted cooled and now it's ready to be sliced so let's check it out all right so here's our experiment we're all finished so to recap this was the turkey that I bought from the deli 14.99 a pound this one is the one where I bought a whole piece from Costco and it was ready to be sliced and we sliced it on the slicer this one was 4.79 a pound and then this is the one we did the entire process too we brined it we roasted it and we cooled it and we sliced it at home and that when you bought the turkey breast itself it was 5.79 per pound so now we're gonna go through and I'm gonna taste them and we're gonna talk about the differences between all three and if it's worth it to put all the time and effort because this one was definitely the most time and effort this was a medium effort because we had to pull out the slicer slice it up clean the slicer which is not fun but we did it anyway and then the super convenient go pick it up from the store at the deli so let's go ahead and do our most expensive one for it's 14.99 more than twice expensive as expensive as all the rest of them we have here again deli turkey is Deli jerky it has a good flavor it's consistent as you can see I asked for a thin slice and got a pretty thick slice all right so this one is the one that's been cooked already from Costco we sliced it the flavor is really good I like the texture of this one more than even the deli sliced turkey it is a softer texture more moist it's really good now we're gonna go to the one we did ourselves flavor than the rest of them the brine really got in there and seasoned it really really well this would Elevate any sandwich that you are going to do the downside is it took a lot of time we're talking a two day process to get this thing all the way to this sliced steak when we're talking about these two right here I would say if you're into convenience and you don't have the extra time that this is better I love this flavor and I would continue to do this it takes a little bit extra time but again you can do it in bulk you can then put them in Ziploc bags you can freeze it you do it once a month or whatever and you'd have turkey lunch meat for the entire month I'm gonna pick I'm gonna plant my flag into the more labor intensive one as the best I'm going to continue to do this for my family but again we're gonna do it in bulk there's still more if you like this video check out the next video I'm gonna put it up here and we'll see on the next one

Channel: Butcher Wizard

Views: 113,465

Keywords:

Id: e3eDVfiKdx4

Length: 12min 27sec (747 seconds)

Published: Sat Aug 19 2023