I make homemade turkey breasts every couple of weeks or so to use for lunches, instead of buying the processed stuff. It started when I was pregnant. You’re not supposed to eat deli turkey when you’re pregnant and as a health and nutrition editor, I also knew about the concern over nitrates and nitrites. I was on a serious turkey sandwich kick at the time and didn’t want to give it up. So I found a way to make healthy turkey, deli-style, at home. And it couldn’t be easier! We’re using frozen boneless turkey breasts, putting them in the slow cooker, sprinkling the tops with a delicious seasoning mix and voila, beautifully moist and flavorful turkey. Made at home. With no weird additives. And it only takes 10 minutes to prep! You can throw these in the crock pot any time you have a minute to meal prep and you’ll be stocked for the week! Plus, there’s no basting. No oven going for hours at a time keeping you tied to the kitchen. No fuss at all. (You might also want to check out my rotisserie style roast chicken if you want to try a homemade version of that grocery staple.) So let’s get cooking! Now, I’ve got some notes and tips coming up below on how to make deli turkey at home. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
Turkey: I buy frozen boneless Butterball turkey breasts, which are 3 pounds each. Any brand will do. Be sure to remove the skin and any excess fat. (You also won’t need the gravy packet.) Seasoning: I use a homemade Cajun seasoning mix (Emeril’s recipe) but you can use any seasoning you like: southwestern, Italian, a simple mix of salt, pepper and garlic powder. Sky is the limit. You can even change it up and never be bored! Liquid: No liquid is needed for this recipe. The turkey will cook perfectly well in a dry slow cooker without any. (But the cooking process will release some liquid and there will be some to discard when you remove the turkey.)
Tips and Tricks:
Partially thaw your turkey breasts. I place the frozen turkey breasts in the fridge for 1 ½ to 2 days to thaw slightly. They are still a tad bit frozen and cook up perfectly and hold together well for slicing. Double up. The recipe below calls for using 2 frozen turkey breasts. I also cook two at once. I figure, while I’m at it… Season heavily. You’ll need up to 2 tablespoons of seasoning for the two turkey breasts. It may seem like a lot, but you want the tops well covered so the flavor permeates the entire slice of turkey when you cut them. Let the turkey cool completely. They set up and hold together better for slicing once they are completely cooled. So be patient, plan ahead and let them cool.
By the way, if your turkey breasts are completely thawed, they will still work with the instructions below. They just fall apart more once cooked and you may end up with strips of turkey instead of being able to slice it well. Also, see the photo above a little showing the prep? It looks like I’ve got 4 turkey breasts nestled in my slow cooker insert. Nope, just 2 that each fell apart in the middle when I unpacked them. That usually happens. Sometimes they stay together whole but more often, they split in two. No worries, they cook up perfectly and make large beautiful slices for your sandwich needs. By the way, this method is so easy and so fool-proof, I’ve perfected making our Thanksgiving turkey with this bone-in slow cooker turkey breast. It comes out perfectly cooked every time, no undercooked or overcooked turkey for us. Whew. Stress-free is so my style for the holidays! I’ve also made this spinach and mushroom stuffed turkey breast, which is super delicious. Just gotta try it in the slow cooker now… OK, back to the deli turkey at hand.
Storage Tips:
Let the turkey breasts cool completely at room temperature before packing them up. Slice as much turkey as you want for the week, then place in a covered container or ziplock bag. Store in the refrigerator for up to 5-6 days. You can also freeze the extra cooked deli turkey. Slice (or leave the breasts whole) and place in a freezer-safe ziplock bag. Label and date it. Freeze for up to 5 months. Let thaw overnight in the refrigerator, then slice and use.
Making two breasts each time means I can get 2-3 weeks worth of turkey for at least a couple of people eating on them regularly. And then you’ve got turkey that’s ready to use for sandwiches. Or wraps. Or salads. Sometimes even paninis or quesadillas or soups. It’s so nice having protein ready to go. Simple. Healthy. Delicious. Go get your homemade deli turkey on. Enjoy! XO, Kathryn P.S. If you want to see me talk about and prep this recipe at all stages, check out my Facebook Live video! Turkey: I buy frozen boneless Butterball turkey breasts, which are 3 pounds each. Any brand will do. (See below on thawing.) Seasoning: I use a homemade Cajun seasoning mix (Emeril’s recipe) but you can use any seasoning you like: southwestern, Italian, a simple mix of salt, pepper and garlic powder. Sky is the limit - change it up and never be bored! No liquids are needed to cook the turkey, but some will be released as it cooks. Just lift the turkey breasts out when the cook time is done and discard any liquids.
Tips and Tricks:
Partially thaw your turkey breasts. I place the frozen turkey breasts in the fridge for 1 ½ to 2 days to thaw slightly. They are still a tad bit frozen and cook up perfectly and hold together well for slicing. (If yours is completely thawed, that’s OK. It’ll cook perfectly but might be harder to slice well.)Double up. The recipe calls for using 2 frozen turkey breasts. I also cook two at once. I figure, while I’m at it…Season heavily. You’ll need up to 2 tablespoons of seasoning for the two turkey breasts. It may seem like a lot, but you want the tops well covered so the flavor permeates the entire slice of turkey when you cut them.Let the turkey cool completely. They set up and hold together better for slicing once they are completely cooled. So be patient, plan ahead and let them cool.
Storage Tips:
Once completely cooled, slice as much turkey as you want for the week, then place in a covered container or ziplock bag. Store in the refrigerator for up to 5-6 days.You can also freeze the extra cooked deli turkey. Slice (or leave the breasts whole) and place in a freezer-safe ziplock bag. Label and date it. Freeze for up to 5 months. Let thaw overnight in the refrigerator, then slice and use.
