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Roasting Turkey at Home For Sandwiches

Smarter Eats: Roast Your Own Sandwich Meat

One of my New Year's resolutions is to always bring my lunch to work. I'm trying to save money, eat healthier, and have more time so I can go on a long walk during my workday. So far, so good!

Of course now that I'm shopping at the market more often I'm trying to figure out ways to bring down costs there too. Two words: sandwich meat. For my sandwiches I like to use good quality meat, which means natural, organic, or minimally processed. And even though it's still cheaper than eating out, this stuff is really expensive! One 8 oz. package of free range natural turkey meat costs $7, and only lasts me a few days. As I sat eating my sandwich last Friday, I decided that I would try and make my own sandwich meat this weekend. I figure it's cheaper, will last longer, and it's going to taste better.

I settled on turkey and picked up a free range natural 3.75 lb. bone-in turkey breast from my butcher for $23. I prepared it the same way as a whole turkey — rubbed it down with a little bit of olive oil, kosher salt, herbs, and spices. I basted it a couple of times while cooking and in one hour it was done. After having some for dinner, I sliced some to use for sandwiches and used the bones to make a turkey stock. I also froze half of the cooked breast to use for sandwiches next week.

Besides, a sixty percent savings (3 lbs. of pre-packaged turkey meat from the same makers of the bone-in breast would cost over $50), my homemade sandwich meat tastes better than most deli meat I've tried. It's flavorful, moist, and not too salty. While shopping, I also compared the prices of a much cheaper non-organic brand's deli meat to its bone-in turkey breast and found that roasting your own still gives you a tremendous savings. You save even more money if you opt to roast an entire turkey rather than just the breast. I'm so impressed with how everything turned out that next time I'll be making my own version of lean roast beef deli meat.

Image Source: POPSUGAR Photography / Nicole Perry
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Join The Conversation
mo_ri_ah mo_ri_ah 6 years
Great idea.. I do something similar, but I have never bought & made a turkey breast before actually. I recently noticed that Whole Foods had bone-in breast for $2.99 a pound if memory serves. I love ErnestoH's comment about the rotisserie.. I think I'm going to look into that!
kcmosinki kcmosinki 6 years
#7 you should experiment to see which ones you like best, I usually use: salt, pepper, thyme, sage, rosemary, fresh lemon juice and olive oil, you can start with that until you get bored and then try other herbs, marinades and spice rubs. Good luck
Spectra Spectra 6 years
I do this with chicken all the time...I'll save the breasts and slice them really thin so I can use them on sandwiches.
Yogaforlife Yogaforlife 6 years
I find that when cooking a chicken or turkey, I actually cook it upside down (the popup timer is on the bottom). The meat is sitting in the juice in the pan and thus comes out so much jucier. I discovered this by accident while cooking T-day dinner but since everyone told me I had the juiciest turkey, I've been making it this way ever since. Just make sure you really rinse out the cavity well if you are going to be doing this.
ella1978 ella1978 6 years
Such a good idea. My fiance loves to make Turkey sandwiches for lunch - this could save us some money, and get rid of some of the preservatives that he is consuming. I just sent the article home, hopefully he is inspired!
Autumns_Elegy Autumns_Elegy 6 years
Mum does this with leftover steak and roast beef. She cuts it up and uses it in sammiches. :)
wackdoodle wackdoodle 6 years
This is a great thing to do. Its what I have to avoid to avoid additives in deli meat. And I swear the sandwich always tastes ten times better when you roast your meat yourself and save money at the same time. Kris B- Either lightly brine your turkey breast before roasting or use a cooking thermometer and keep the cooking time to a minimum and go by the getting the correct internal temperature on the finished roast. Usually it's 160 degrees when the turkey is still in the oven. Then take the breast out and let it rest in the pan covered with foil for 5 or 10 minutes before craving.
KrisB KrisB 6 years
A great idea. I bet it did taste better than deli meat. I've tried to make turkey breast but it came out a little dry. Think i'll give it another try.
kristints kristints 6 years
Oh my gosh! I have a bone-in turkey breast in the oven RIGHT NOW to use for sandwiches. How funny that you'd post this on the same day that I'm doing the same thing...
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