Pasture-Raised Turkey Lunchmeat That’ll Ruin Store-Bought for You
- 7arrowranch
- Jun 6
- 2 min read
Remember when I told y’all about digging deep in the freezer and finding those two pasture-raised turkeys I’d completely forgotten about? Well, after making some amaze-bomb turkey burgers (you know the ones), I also turned the rest into homemade turkey lunchmeat that had everyone in the house fighting over the last slice.
Seriously, y’all—we ended up with 5 pounds of this stuff, and it was GONE in a week.
We LOVE turkey sandwiches around here, but this? This was next level. Like crack turkey. Minus the nitrates.
Could. Not. Get. Enough.
So naturally, I have to share the recipe with you. It’s a little more involved than slapping some turkey in the oven, but it’s 100% worth it. Here’s how it all went down:
Homemade Pasture-Raised Turkey Lunchmeat
Ingredients:For the Brine:
Cold water (enough to fully submerge turkey breasts)
½ cup salt
¼ cup sucanat, organic sugar, maple syrup, or honey
For the Seasoning Rub:
1 cup grass-fed butter, softened
1 Tbsp paprika
1 Tbsp garlic powder
½ Tbsp onion powder
½ Tbsp cumin
1 tsp mustard powder
1 tsp ground black pepper
1 tsp dried rosemary, crushed
The Turkey:
4 boneless 7 Arrow Ranch pasture-raised turkey breasts (or about 5 lbs)
Instructions:
Brine It: In a small bucket or large bowl, combine the cold water, salt, and your choice of sweetener. Stir until dissolved. Add turkey breasts, cover lightly, and refrigerate overnight.
Make the Rub: The next day, mash together the butter and seasoning rub ingredients with a fork until combined.
Prep the Turkey: Pat the turkey breasts dry and lay each one on a square of parchment paper set on top of aluminum foil.
Rub & Fold: Spread 1/8 of the rub on one side of each turkey breast (you’ll use half the rub here). Fold each breast lengthwise with the rub on the inside like a little turkey sandwich.
Rub the Outside: Spread the remaining rub on the outsides of the folded turkey breasts.
Tie & Wrap: Tie each one closed with cooking twine (2-3 ties per breast). Wrap tightly in the foil and refrigerate overnight again (or at least 4 hours).
Bake It Low & Slow: Let the turkey rest at room temp for about an hour before baking. Preheat the oven to 275°F. Place the wrapped breasts on a baking sheet and bake until the internal temp reaches 160°F. (Mine took a few hours, but let’s be real—the kids pulled it out when the thermometer beeped, which was great, but they didn't tell me when it beeped, so I’m guessing it was 2-3 hours.)
Cool & Chill: Let them cool a bit, then refrigerate for 4-6 hours or overnight.
Slice & Serve: Remove the foil, parchment, and twine (and toss 'em). Slice the turkey as thin or thick as you like—I go somewhere between thin and shaved on our meat slicer.
To Serve:
Pile it on a sandwich with mayo, mustard, cheese, and a slice of tomato, or just eat it straight off the cutting board (no shame here).
Storage:
Store in an airtight container in the fridge for up to a week. Want to keep it longer? Freeze in 1 lb family-sized portions.
Y’all. This is sandwich heaven.
You’re welcome.
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