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.
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.)
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.