10 Turkey Deli Meat Recipes for a Quick Homemade Lunch & Dinner (2024)

FAQs

What is a good deli lunch meat? ›

Here's a good rule of thumb: 1 pound of deli meat, sliced sandwich style, makes about 5 – 6 sandwiches. Cheese slices should be ordered thinner than deli meat, so you'll have more cheese slices to layer on. Order away!

1 – Ham: Ham is a classic lunch meat and perhaps the most popular lunch meat. It is made from cured and often smoked pork. Varieties of sliced ham include honey ham, black forest uncured ham, and Virginia ham.

Applegate Organic

Their organic deli slices are antibiotic- and hormone-free, and avoid nitrates, artificial ingredients, and GMOs. Their list of flavor and meat options is vast, but you can't go wrong with classic Oven-Roasted Turkey Breast, Uncured Black Forest Ham, or grass-fed Roast Beef.

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.

They can be used in a wide range of dishes, including casseroles, omelets, appetizers—and, of course, sandwiches. But before you stock up on cold cuts like turkey, ham, salami, and bologna, you'll want to make sure that you'll be able to use them up before they go bad.

Leg (Drumstick)

Step right up for the fan favorite! This dark meat cut calls for long, slow cooking, but the result is well worth the wait. Tender and flavorful, turkey legs aren't just a theme park novelty… they're a timeless classic.

Is it cheaper to make your own lunch meat? ›

Making your own lunch meat can actually save you money compared to buying pre-packaged lunch meat. Especially if you purchase meat in bulk or when it's on sale. Plus, when you make your own lunch meat, you have complete control over the ingredients you use, which can also be more cost-effective.

A: A meat slicer can save you lots of money because it allows you to take fairly inexpensive cuts of meat and slice them into thin deli cuts that are often much more expensive to purchase already cut.

If you have the time, energy and inclination, the best possible option is DIYing your sandwich meats. “You can buy a roast, ham or chicken breast and cook it yourself, then slice it off into lunch meat size portions,” Zumpano suggests. “This helps to ensure you know what's in the meat you're eating.”

In conventional deli meats the brine includes a combination of salt, water, sugars (dextrose, corn syrup solids), spices, herbs and preservatives like sodium nitrite and potassium phosphate. Nitrites help preserve the meat and give them a nice pink colour and distinctive salty flavour.