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    Home » Main Dishes

    Homemade Turkey Lunch Meat (Low Sodium)

    Published: Aug 28, 2021 · Modified: Aug 26, 2022 by Mamma C · This post may contain affiliate links

    Jump to Recipe
    pinnable collage for homemade turkey lunch meat

    Homemade Turkey Lunch Meat is so easy! In just over 30 minutes, you'll have delicious, juicy low-sodium sandwich meat healthier than what's at the deli!

    turkey sandwich with lettuce and tomato on white plate

    Can you believe Homemade Turkey Lunch Meat takes just a minute of prep and needs only 30 minutes in the oven?!!

    It does when you turn roasted turkey breast tenderloins into turkey cold cuts! It's definitely less work than making Thanksgiving Turkey.

    Some of you might be yawning, but making your own turkey sandwich meat is a gamechanger.

    This method is so easy, I haven't been buying any more sodium-nitrate-filled, sugar-laden deli turkey for my guys' sandwiches. It's only nitrate-free turkey in this house! (Here's information from WebMD about the hazards of sodium nitrate.)

    Why I started making lunch meat

    With doctor's orders to watch sodium and processed foods, I had tried buying low-sodium deli meat, which still has lots of salt and costs as much as seafood. I even bought sodium-free turkey once...and might as well have made sandwiches with shoe leather, it was so dry.

    And deli turkey, like other luncheon meats, is processed. One look at the label had me looking for a deli turkey recipe.

    So, I decided to look up turkey lunch meat recipes. I found one that called for a cooking time of 30 minutes at 400 degrees F.

    Bingo! (I wish I could find the source again so I could give credit, but I'm not seeing it. At any rate, I changed the ingredients and kept the method.)

    I’d found the perfect starting point for Homemade Turkey Lunch Meat.

    Buh-bye, store-bought deli meat! Hello, homemade sliced turkey sandwiches!

    Recipe ingredients

    raw turkey breast tenderloins, olive oil, seasonings

    Turkey Breast Tenderloins – Look for plain-Jane, turkey breast tenderloins without added ingredients. (I usually buy Honeysuckle White).

    You might be tempted to buy a turkey breast, but check the label first. Many turkey breasts are shockingly full of sodium and sugar.

    Seasonello – Seasonello (affiliate link) is a combination of sea salt, rosemary, garlic, sage, and pepper. It’s a great way to enhance meats, veggies and fish without adding lots of sodium.

    My recipe only calls for ½ teaspoon of Seasonello total, for almost two pounds of turkey breast tenderloins. This adds 270 mg of sodium to whatever is already in the turkey you buy.

    When using Honeysuckle White turkey breast tenderloins, each serving of this low-sodium lunch meat clocks in at 124 mg of sodium. You can use even less Seasonello or skip the added salt and just use garlic powder, pepper, rosemary and sage.

    But my recipe includes far less sodium than what's in the deli meat at the store.

    How to make turkey lunch meat

    See the recipe card at the bottom of the post for full instructions, but here's an overview.

    1. Rub olive oil on each tenderloin, then sprinkle seasoning on top.
    2. Bake for 30 minutes at 400 degrees.
    raw turkey breast tenderloins on baking sheet, roasted turkey breast tenderloins in pan

    Recipe tips

    • Save yourself some cleanup time by lining the baking sheet with foil or parchment paper.
    • If the turkey tenderloins are skinny, they will cook faster than thicker pieces. A few minutes before the tenderloins are done, check the smaller/thinner pieces so they don’t overcook. The turkey is done when the internal temperature reaches 165 degrees F.
    • To keep your turkey moist and juicy, allow the roasted turkey breast tenderloins to sit loosely covered with foil for about 10 minutes before slicing.

    How to slice turkey breast tenderloins

    If you're planning to serve roasted turkey tenderloins for dinner, you can slice them half an inch thick. If you plan on using the tenderloins for homemade lunch meat, slice them thinly into medallions.

    sliced turkey on white cutting board

    You can slice the turkey using:

    • A chef's knife with a straight edge (affiliate link)
    • An electric knife (affiliate link). Note, the serrated blades will create ridges on the meat.
    • A deli slicer machine (affiliate link). This will produce the best results.

    To achieve thin slices using a chef's knife, it helps to chill the roasted tenderloins in the refrigerator for at least an hour first.

    How to serve it

    Make a delicious sliced turkey sandwich! Try serving your turkey breast sandwiches with my Homemade Basil-Garlic Mayonnaise on Homemade Italian Bread.

    This turkey also is delicious in a salad with strawberries and feta. Try it with our family's dressing from The Best Italian Green Salad.

    Of course, you can serve the roasted turkey breast tenderloins with these Amish Brown Butter Mashed Potatoes. It's the perfect combination!

    Frequently asked questions

    Can you freeze lunch meat?

    You can definitely freeze lunch meat. Portion out individual servings of sliced turkey breast in sandwich bags, then place those in a freezer bag. You can thaw just what you need!

    How long does turkey lunch meat last?

    Since there are no preservatives, homemade turkey lunch meat should be refrigerated and used within four days. You can freeze it as directed above for longer storage.

    More poultry recipes to enjoy

    • Easy One-Pan Roasted Chicken and Vegetables
    • Italian Chicken Cutlets (The Best!)
    • Terrific Turkey Chili with Black Beans
    • Gluten-free Turkey Meatballs in Sauce
    • Italian Meatloaf with Chicken or Turkey

    Enjoy!

    Be sure to leave a comment and a rating if you try this Homemade Turkey Lunch Meat!

    turkey sandwich with lettuce and tomato on plate

    Homemade Turkey Lunch Meat (Low Sodium)

    Homemade Turkey Lunch Meat is so easy! In just over 30 minutes, you'll have delicious, juicy low-sodium sandwich meat healthier than what's at the deli! You also can use this recipe for a turkey dinner.
    5 from 3 votes
    Print Pin Rate Save Go to Collections
    Course: Main Course
    Cuisine: American
    Diet: Gluten Free, Low Salt
    Prep Time: 1 minute
    Cook Time: 30 minutes
    Total Time: 31 minutes
    Servings: 8 (almost 2 pounds)
    Calories: 115kcal
    Author: Mamma C

    Ingredients

    • 1.75 pounds turkey breast tenderloins (see notes)
    • 2 teaspoons olive oil
    • ½ teaspoon Seasonello (or use a combo of sea salt, pepper, garlic powder; see notes)
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil.
    • Place the turkey on the foil and top each tenderloin with a teaspoon of oil. Rub the oil all over the turkey, on both sides. Wash your hands well.
    • Sprinkle Seasonello or your own seasonings on the turkey. Bake for 25-30 minutes, or until the turkey is no longer pink inside. (If your tenderloins are thin, they'll cook faster, so start checking after 20 minutes.)
    • Loosely cover the turkey with foil and let the turkey rest for 10 minutes before slicing. Slice thinly for luncheon meat, or make thicker slices for dinner.
    • Store leftovers in the refrigerator for 3-4 days or freeze the sliced turkey. (When I freeze the leftovers, I portion mine in sandwich bags, then place those in a freezer bag.)

    Notes

    Turkey Breast Tenderloins – Look for plain Jane, turkey breast tenderloins without added ingredients. (I usually buy Honeysuckle White.)
    You might be tempted to buy a turkey breast, but check the label first. Many turkey breasts are shockingly full of sodium and sugar.
    Seasonello - Seasonello(affiliate link) is a combination of sea salt, rosemary, garlic, sage, and pepper. It’s a great way to enhance meats, veggies, and fish without adding lots of sodium.
    My recipe only calls for ½ teaspoon of Seasonello total, for almost two pounds of turkey breast tenderloins. This adds 270 mg of sodium to whatever is already in the turkey you buy.
    When using Honeysuckle White turkey breast tenderloins, each 3.5-ounce serving of this low-sodium lunch meat clocks in at 124 mg of sodium. You can use even less Seasonello or skip the added salt and just use garlic powder, pepper, rosemary and sage.
    Serving Idea - Sometimes I double this recipe and make roasted turkey breast tenderloins for dinner, then thinly slice the leftovers for sandwiches.
    Slicing Tools - See the article above the recipe card for more information.

    Nutrition

    Calories: 115kcal | Protein: 23g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 44mg | Sodium: 124mg | Potassium: 1mg | Calcium: 1mg | Iron: 1mg
    Tried this Recipe? Mention @cookingwithmammac or tag #CookingWithMammaC!

    (Recipe Source: Adapted from a recipe I saw once. I used the method but changed the ingredients. Originally published on August 15, 2016 and updated now with additional photos and information.) )

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    Reader Interactions

    Comments

    1. Karen

      August 06, 2017 at 11:06 am

      Great post Mamma C! My son is back home after graduating college and therefore packing a lunch again. I was pondering different options other than peanut butter and jelly and cold cuts. This is perfect. I've actually been feeling guilty buying those cold cuts. On my way to the store...I crossed off cold cuts and wrote in turkey tenderloins!

      Reply
      • Mamma C

        August 06, 2017 at 1:59 pm

        I'm so glad this was helpful, Karen! I hope your son enjoys the turkey.

        Reply
    2. Denise | Sweet Peas & Saffron

      August 16, 2016 at 4:30 pm

      What a smart idea! Ben needs to watch his sodium too so I definitely want to try this!

      Reply
      • Mamma C

        August 16, 2016 at 4:45 pm

        It's one of those things that's so simple and good, you'll wonder why you waited so long to try it. Enjoy!

        Reply
    3. Cheryl "Cheffie Cooks" Wiser

      August 16, 2016 at 12:30 pm

      No..not just for Thanksgiving anymore Andrea-anytime. You just can not beat a good sandwich my friend. xo Nice job.

      Reply
      • Mamma C

        August 16, 2016 at 1:40 pm

        I'll definitely be cooking turkey breast tenderloins more often. Thanks, Cheryl!

        Reply
    4. sue | theviewfromgreatisland

      August 15, 2016 at 7:15 pm

      This is absolutely brilliant!

      Reply
      • Mamma C

        August 15, 2016 at 7:28 pm

        It's an elegant solution, as they say in innovation circles. 🙂 Thanks, Sue!

        Reply
    5. Mahy

      August 15, 2016 at 12:49 pm

      Oh Brilliant!! And very tempting--I will have to make this for sure, thanks for sharing!

      Reply
      • Mamma C

        August 15, 2016 at 1:59 pm

        I hope you enjoy it, Mahy!

        Reply
    6. Denise Wright

      August 15, 2016 at 12:27 pm

      I've been wanting to make my own lunch meat for about a year but never tried it. You have inspired me! Pinning.

      Reply
      • Mamma C

        August 15, 2016 at 1:30 pm

        I'm glad to hear that, Denise! You'll be amazed at how simple it is.

        Reply
    7. Helen @ Fuss Free Flavours

      August 15, 2016 at 12:22 pm

      5 stars
      So much better to roast, chill and carve than buy ready made sandwich fillings. I'd bet it is way cheaper too.

      Reply
      • Mamma C

        August 15, 2016 at 1:29 pm

        I haven't figured out the cost comparison, but I'm sure you're right, Helen.

        Reply
    8. Sophia | Veggies Don't Bite

      August 15, 2016 at 12:05 pm

      Thats so great that you can make your own lunch meat! So much healthier than the packaged deli meat!

      Reply
      • Mamma C

        August 15, 2016 at 1:28 pm

        I know, I'm really excited!

        Reply
    9. Catherine

      August 15, 2016 at 11:30 am

      I just love a simple sandwich like this especially when the weather gets hot! Looks good!

      Reply
      • Mamma C

        August 15, 2016 at 11:43 am

        The turkey is really tasty and makes a great sandwich with mayo or barbecue sauce. Thanks, Catherine!

        Reply

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    I'm Andrea, also known as Mamma C. I share family-tested recipes from my Italian-American kitchen. I hope you'll visit often! Read More…

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