One of our family’s favorite holidays is Thanksgiving, but not only for obvious reasons. In reality, one of the essential activities that make all of us so excited is cooking and slicing the turkey breast. Together with its amazing taste, turkey meat is highly nutritious and a popular protein source consumed around the world. My family especially loves turkey after I showed them how to cook a turkey on the grill. However, I was often craving a turkey breast sandwich, but the supermarket one was not good enough. I am a lover of a great chicken sandwich anytime. But this time I wanted it to be with turkey. Also, I am aware that many of us have a full schedule, and cooking a roast turkey may be too time-consuming. That is why sliced turkey breast is the option that fits us all!
Preparing the Turkey Breast
After you washed with warm water the meat, you just sprinkle your favorite seasonings on it, and into the oven, it goes. We bought the boneless turkey breast from Walmart, as they have several different brands to choose from. Moreover, you can find some breasts that are already seasoned, depending on the store you shop from.
While we love turkey at dinnertime, we are always looking for a delicious, healthy lunch option as well. Not only is this sliced turkey breast super easy to make, but also stretches your budget. For only the price of the breast, you will be able to make sandwiches for all the meat lovers in your family for several days. So, it is indeed budget-friendly, but health caring, too.
We let the turkey rest for about 20 minutes, and then my husband slice it into thin slices. As for the thickness of the slices, is always your call. We prefer them to be as thin as possible in order to teach our children that a meal is not only about meat. Of course that whenever we go for sliced turkey breast, Dough has to remind me about the meat slicer we saw at Sam’s Club. He just fell in love with that one and I could not let him buy it, as I did not see its purpose. My husband slices the turkey just fine by hand!
Finally, you can cook the turkey breast and slice it right away if you want to serve it during your meal, too. However, I sometimes prefer to let it in the fridge overnight and slice it in the morning for the kids’ sandwiches. We came to the conclusion that when it is colder, the slicing process is so much easier.
Sliced Turkey Breast Sandwiches
Finally, it is time to build the sandwiches. It is important to remember that I will present how we like to be a sandwich, so just go after your own preferences. You do you! When it comes to making a sandwich, it is essential to know your tastes and follow them. This should be an easy-to-make and super tasty lunch, after all.
I place the sliced turkey breast between some baby spinach leaves and I like to add some mayonnaise dressing with olive oil from Hellmann’s for extra flavor. Further, the bread I always choose is rye, as the nutritious benefits and its taste are a win-win option. In the end, I add some orange slices on the side, and there you have a great, healthy lunch!
Moreover, you can enjoy this delicious meal at home or pack it in your lunchbox for the office/school.
If you are a turkey lover but do not have enough time to cook it properly, you may also like our Slow Cooker Turkey Breast recipe. It teaches you how to make a delicious turkey-based meal by just placing the meat in your slow cooker. It’s just that simple!
Recipe for Sliced Turkey Breast
Preparation Time
Prep time: 5 mins
Cook time: 1 hour 30 mins
Total time: 1 hour 35 mins
Ingredients
1 boneless turkey breast 2-3 pounds
1-2 tablespoons olive oil
½ teaspoon garlic powder
1 teaspoon minced dry onion
1 teaspoon seasoned salt
1 teaspoon smoked paprika
½ teaspoon pepper
½ teaspoon parsley flakes
½ teaspoon basil
Instructions
Thaw the turkey breast completely in the fridge.
Preheat oven to 350 and set out a roasting pan or heavy deep oven-proof dish.
Combine all seasonings in a small bowl and mix them well.
Coat turkey with olive oil and rub it in the spice mixture.
Place the turkey breast in the baking pan, on top of 3 or 4 aluminum foil balls.
Cook it at 350 degrees for 90 minutes, until its internal temperature is 165-170 degrees.
Remove the turkey from the oven and cover it with foil. Finally, allow it to rest for 20-30 minutes before slicing it.
Note: You can also cook the turkey breast in the evening, place it in the fridge, and slice it in the morning for your sandwiches.
Make sure the pieces are about ¾-inch thick; this will help the meat retain moisture. Get a tray that fits in your fridge and lay the cut pieces close together while overlapping—this will help prevent your turkey from drying out. Tightly cover with plastic wrap and refrigerate.
Some recipes instruct you to cover only the turkey breast rather than the whole bird because the former cooks more quickly than the dark meat and is prone to drying out. In either case, remove the foil tent during the last 30 minutes of roasting time to encourage the crispiest skin possible.
With 25g of protein per serving, our 99% Fat Free Turkey Breast Cutlets put a healthy twist on any meal. Simply toss them in the oven, a skillet, or on the grill, for a quick and easy addition to everything from salads to sandwiches.
The best side dishes to serve with turkey breast are mashed potatoes, green beans, mac and cheese, cranberry sauce, gravy, honey glazed carrots, Brussels sprouts with bacon, creamed corn, cornbread casserole, collard greens, stuffed mushrooms, canned asparagus, sweet potato fries, garden salad, and butternut squash.
Because dark meat has more connective tissues, it takes longer to break down, so if you cook the turkey whole, by time the legs and thighs are done, the breasts are overcooked and dry. The solution: Carve your turkey before you cook it.
2- to 2½-pound bone-in turkey breast half: Roast at 325°F for 60 to 70 minutes. 2½- to 3-pound boneless turkey breast: Roast at 325°F for 40 to 60 minutes. 4- to 6-pound whole turkey breast: Roast at 325°F for 1½ to 2¼ hours. 6- to 8-pound whole turkey breast: Roast at 325°F for 2¼ to 3¼ hours.
We recommend starting the turkey in a 425 degree oven for 30-45 minutes before tenting the pan with foil and lowering the temperature to 350 degrees until a meat thermometer reads 165 degrees when inserted into the thickest part of the bird.
Your turkey will cook more evenly and faster if you start it out at room temperature so remove the turkey from the refrigerator 1 hour before roasting. If you plan to stuff your turkey, wait until you're ready to put it in the oven before putting the stuffing in the turkey.
If you're looking for the healthiest lunch meat option, choose the leanest cuts of deli meat possible, such as turkey, chicken breast, lean ham or roast beef. “These types of deli meat have the least amount of fat and provide a better nutrient value compared to others,” Zumpano says.
Your body can't store protein, so you need to consume it every day. As long as you don't eat too much turkey, it is a healthy way to get the protein you need. It's also a good source of beneficial vitamins and minerals like magnesium and niacin. Turkey is also an excellent source of selenium.
Turkey. Turkey is another great lean meat option for contributing to weight loss. It's low in calories and provides many of the same nutrients as chicken. Ground turkey is one of the best choices for eating turkey to lose weight, simply because it's lean.
A simple mixture of broth, butter, lemon, garlic, pepper, and salt delivers moisture and flavor to the white meat and enhances the texture and taste of the dark meat. If you're choosing to brine this bird and then inject it, do not add salt to the injection mixture because the turkey will end up being too salty.
All that glorious tender turkey breast, heaps of gravy, a side of fries (or mash) and some green beans or carrots for some colour.And of course cranberry sauce. And so today, when I roast a turkey, I always make sure I have set aside extra thinly sliced turkey for homemade sammies!
If you're looking for a stress-free Thanksgiving, go ahead and roast the turkey and let it rest like normal, or use our flavorful method for grilling turkey. Then, carve it and cover it tightly with a lid or plastic wrap before placing it in the refrigerator.
Simply heat your oven to 300 degrees, put the carved meat in a baking dish, and add some chicken broth or turkey stock to the pan. The meat will absorb some of the liquid as it heats, making it nice and juicy. Cover the pan tightly with foil and place it in the oven until the meat is hot, 20 to 30 minutes.
It's easy: Simply cook it a day or two in advance, let it cool completely, then carve the bird into large pieces—breasts, wings, thighs and drumsticks. Store in a container in the refrigerator until the big day. This method actually result in juicier meat—and an infinitely more relaxed host.
Place the turkey pieces in a baking dish and drizzle with a few tablespoons of stock and/or butter.Cover the dish with foil and heat in the oven at 350°F for about 30 minutes. Alternatively, you can microwave the sliced turkey (cover with a damp paper towel) in a microwave-safe dish at 50% power in 1-minute intervals.
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