This homemade pepper turkey lunch meat comes out of the oven juicy and tender. It's awesome for spicing up sandwiches and salads and is healthier and much more flavorful than the store bought kind.
- 1 turkey breast tenderloin, weighing anywhere from 3/4 lb to 1 lb
- 1 Tb black pepper
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp chili powder
- A pinch of cayenne
- 1 Tb olive oil
- Preheat oven to 275 and place an oven rack in center of the oven if one is not there already.
- Place the black pepper, paprika, salt, chili powder, and cayenne in a small bowl and mix to combine. (see notes 1 & 2)
- Place the turkey breast on a cutting board and sprinkle the seasoning all over the turkey. Then drizzle the olive oil onto the turkey and use your fingers to coat the whole turkey breast.
- Place turkey on a rack set over a sheet pan and roast in the middle of your oven for approximately 1 hour and 20 minutes, depending on the size of your turkey. If you have a smaller turkey, check its temperature at the 1 hour mark. Make sure it reaches 155F in the thickest part.
- Let it cool until you can handle it, then use a sharp knife to slice it very thin and enjoy. (see note 3)
Note 1: If you don't like pepper turkey, you can make other seasonings with dried herbs, such as oregano/thyme/garlic powder; rosemary/lemon zest; or any other combination you like. Use about 1/2 tsp of salt in any of your combinations.
Note 2: If you want to eliminate added sodium altogether, leave out the salt. Its sole purpose is for flavor in this recipe, not preservation.
Note 3: Having a very sharp carving knife will help you achieve clean, thin slices. Watch my video on how to sharpen a knife using an inexpensive home sharpener here. I prefer to slice the turkey as I need it. It will stay last longer in the fridge this way.
Keywords: Homemade lunch meat, pepper turkey lunch meat, homemade deli meat, homemade pepper turkey