Homemade Cold Meat Turkey Breast
Cold meat, deli meat or cold cuts refer to, most of the cases, processed or sectioned and formed meat products that are used as fillings for sandwiches or serving in parties as entrée.
They tend to be packed with natural or chemical preservatives to extend shelf life; thickeners to help with texture; monosodium glutamate (MSG), sugars or syrups to enhance flavour; and I could keep going on and on.
The best way to avoid this is buying certified organic cold meats or making your own. Yes, it is easy and you will get and incredible natural flavoured meat which you can enjoy knowing exactly what you are taking in.
I asked mum, in her last visit, to make it with me so I could learn first hand all the steps for making this delicious turkey breast. No additives, no preservatives, no artificial colors and no artificial flavour. It is super moist, tasty and lean.
I have some slices at breakfast with a sourdough toast spreaded with avocado, and sometimes I have it for dinner too with some roasted veggies in the side. The possibilities are endless!
Please, tag #healthyforkful on Instagram or leave a comment below, I would love to see your turkey breasts and how you pare it with!!
Homemade Cold Meat Turkey Breast
Course:
Main Course
Ingredients
- 1 kg breast of turkey
- salt
Instructions
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Preheat the oven at 210ºC.
With a kitchen twine, wrap the turkey breast all around making sure it tie tightly.
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Place a pan over high heat, when it's very hot, sear the breast, 1 min per side, until brown.
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Place on an oven tray and bake.
The baking time will depend on the weight of the breast, it's 20 minutes for a kg of turkey, so if the breast weights 500g, you will bake it for 10 minutes.
In our case, we have a kg of turkey so, we will bake it for 20 minutes.
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Remove from the oven, wrap it very well with foil or parchment paper and place it, vertically with the narrow side down. Leave it cool completely.
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Unwrap and slice as you need it.
It will last in the fridge for up to 4-5 days.