I Saved $10 Per Pound On Deli Turkey Lunch Meat
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- Опубліковано 18 сер 2023
- In this video, I am going to show you how to save $10 / lb on deli turkey lunch meat. Deli turkey lunch meat is very expensive. I paid 14.99/lb for turkey lunch meat. I am going to shoe you 2 alternatives to traditional grocery store lunch meat. The first is a pre-roasted turkey breast that I purchased from Costco. Next I am going to show you how to roast your own turkey breast at home for turkey sandwiches. We are going to brine it, season it, and roast it. After it cools we will slice it on our meat slicer and be ready to make sandwiches.
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Meat Slicer Used in This Video:
www.amazon.com/dp/B08X27LXYC/r...
I am a part of the Amazon Associates Program. If you click the link and make a purchase I will receive a small commission at no additional cost to you.
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My husband hates turkey deli meat, I made this home version and he absolutely loved it. This version is juicer and more flavorful, and it makes me happy that I know exactly what’s in it.
I’ve been doing this for over a decade. I’ve paid for my circular slicer several times over vs buying deli meat. Plus, I know EXACTLY what I am getting because I cooked and spiced the meat being sliced myself. I bought my circular slicer originally to slice my homemade bacon but started using it for making deli sliced meat myself. By the way, I’m local to you, if you ever want a tutorial on how to make homemade bacon let me know. you have all the stuff needed.
Can you tell us what slicer you use?
I would like to know your slicer model too
What slicer do you use?
@bradmyers4923 @pretor706 @gleichg I use a Chef’s Choice 615, which I think is discontinued (mine is 10 years old) but there are newer models available.
Precooked turkey breast…I never even thought of this. 🤦🏼♂️
Since you plan on using this deli slicer in future videos a lot, it would be nice to see a little bit of up keep and sensitization of the deli slicer. Probably not a super necessary video, since I could simply youtube another video, but it would be nice to get an experienced butcher's opinion on proper sanitization of equipment.
I've been brining whole turkeys for thanksgiving for years. You can put so much moisture and flavor into turkey breast.
You could even cook that to 150 degrees just let it rest for 5 minutes on counter. I use to own a deli the 165 mark is for a 99% bacteria kill in the oven. Your Turkey , chicken being pulled out at 150 and left on counter does the same thing. Just way more juicy and tender. That 165 marker is for the public because they are afraid you will eat it right away. I hope he shows everyone how to do a pastrami it takes time but a week later you will have the best pastrami you ever ate. Great video as always!!
Just like cooking turkey for Thanksgiving, you shouldn’t be cutting into that bird until 45min to an hour after you pulled it from the oven. If you do that it will be dripping with juice and flavor and you are set.
No nonsense, straight to the point. A voice for the people! Thanks for sharing your expertise and for helping folks save money 🙏 (oh and THIN slice for the win) 🔥
Like the options on this video. You were giving us cost, never gave the weight of each option. Great meat buying tips and lessons on cutting large cuts!
When you do the other lunchmeats like corned beef you should turn a corned beef into a pastrami. It's delicious and pretty easy.
Thanks. That's the best explanation of butcher's knot that I've seen. Looking forward to your corned beef. We process our own steer so I make corned beef every couple of years
Nice job on this video. Answered all my questions and without wasting my time. Subscribed. Keep it up!
I have been doing this for years. Also use it to slice top or bottom round 1/4" for jerky, stir fry, etc. I put the meat in the freezer for a few hours before slicing. I find it slices better and cleaner. I would still do it all the way from scratch so no chemicals. I like to know what is in what I am eating.
still enjoying your videos and watching your channel grow! amazing!
I have to say I really appreciate your videos. It has opened up a new world of options for my family.
I personally love to smoke a turkey. At Thanksgiving I get fresh Turkey parts and smoke them. Everyone gets what they want and it take half the time to cook it. Last year we had, 3 breasts, 6 thighs and 5 drum sticks. It was wonderful.
Another great video!! I sometimes get fresh pan baked turkey from Von's deli dept. on sale. They will slice it up for you, but you can tell they hate their job. Sometimes they run and hide when they see a customer waiting. My other option is during the holiday season I pick up a couple of turkeys on sale. I will slice up some of the left-overs for sandwiches, but I don't have a meat slicer. I have to make due with a knife and cut as thin as I can.
Such fun videos. Fun to meet you this week. 😊
My first thought was how much would you spend on a deli slicer. Then I looked it up and realized there are some very reasonable options. Thanks for the video!
You can also change up the seasoning you use for the homemade version. Make it festive for thanksgiving or Christmas. Make it with sundried tomato and herbs for summer. Make it with cayenne pepper for spice. The options are really endless!
Nice like how creative you're getting!
Awesome video earned my
Subscription! I just bought a meat slicer and came across your channel ( ended up buying the same slicer too on accident 😂)
I bought a slicer early this year to slice my own chicken meat, I love deli chicken breast lunch meat so I use it for when I cook up a 10 lb bag of chicken breast. But I would love to try it on turkey, and OH YES- plz show how to do the roast beef! I am a thin slice cause I like to pile on the meat but the thick slices are harder to bite through when stacked too high.
so, as far as you ordering "thin" sliced meat at the deli counter, i think what you really want is shaved. That's always been an option where I live. it's extra thin slices that don't even make solid full slice and it kinda clumps up. I personally don't like that but it's a really popular way to order your meat sliced around here anyway.
Fascinating. Really really interesting. Bonus, we have an older Krups plastic meat slicer that works great, we may try this. Thank you. Very slick.
THIN!!! I have no idea why, but deli meats taste much better the thinner they are sliced. I do own my own slicer, and while it can't slice as thin as I like for certain things it was still more than worth the price I paid for it. It is fantastic for slicing a boneless roast of pork or a French roast beef, hot or cold, especially cold. I definitely agree with you that the home brined and cooked turkey would be the best tasting. As a retired single guy, I have a ton of time on my hands so I cook pretty much all my own meals, and taking the time to prep, roast and slice a turkey breast would be a very pleasant thing for me to do!
I am so looking forward to retiring in a year or two. I have a Cabela's slicer that just won't do very thin slices. I wish I had not bought it. One thousand dollars will get an ancient, but amazing Hobart slicer far superior to this crap.
@@petergreenwald9639 Home slicers like the one I have are fine for most everyday slicing tasks, but if you want a nice thin slice, you need a pro model. The other thing I've found is that with a home slicer, as you set it to the thinnest setting, you get an uneven slice, very thin at the top and thicker at the bottom. But I can't complain really because my slicer was a gift from a friend and it is great for slicing boneless roast beef or pork or turkey, whether hot or cold.
It’s all about surface area. Thinner meat means more slices and more turkey surface deliciousness.
@@SmuttyNLP The surface area per slice does not change, no matter how thick the slice is. In fact, the surface area would actually increase with thicker slices.
More surface area = more contact with taste buds. Thinly sliced lunch meat will have more surface area per volume than thicker slices.
You crack me up. Adding up the slices the kids put on the sandwiches.
Love your vids. I recently ordered a crown roast of lamb for a dinner party. It cost me over $100. When I unwrapped it. It was a rack of lamb. Crown roasts, racks standing roasts, deboning a turkey or chicken, meat lollipops, roulades would be cool and fun vids.
I like that the first two slices of meat were carefully placed and folded, then just "slop" the rest on :)
Wow, just wow... I know what I have to do now. Of course, it's more work, but I really think it's worth it, thank you for making these really helpful videos. Have a nice one.
I do the same thing for my kids lunch meat but I cook it on the smoker. There is no need to truss the turkey breast, just form it to the shape you want and cook it. It will maintain that shape when you pull it off the smoker.
I have noticed several videos on social media where people have bought meat from supermarkets where the stated weight was well under the weight on the label, yet the price was for the incorrect high weight. I would suggest checking the weight of the meat or anything really and make sure you get what you pay for.
I have gone sofar as to take a 1lb scale weight to check the scales i could access in my local stores, all the scales where fine but i will continue to be a paranoid SOB.
Use the meat slicer to cut beef for korean BBQ :)
Great video, take care, God bless one and all.
Oh my, i will try this when the turkeys go on sale around here. We can usually get whole turkeys at around .69cents a pound. I'll cut the breast away and do this method with it. The cost will be very very minimal. Thank you for this video and I can't wait to give it a try.
I would suggest looking up the chefs tie or a “roast truss” for doing this. You don’t have to tie multiple knots and it stays much more uniform with no chance of slipping out of form.
Excellent video, those slicers will definitely pay for themselves if you use them on cheese's for your lunch meat as well.
Legion of men channel sent me here & I'm so glad I found this channel!
Welcome to the channel. I am so glad you found it. Thanks for watching.
I'm on team thin, too. Great texture. Got switched when I started eating at Firehouse Subs. *chef's kiss
Great video. Some questions: does it brine on the counter or fridge? Does it hold up if you freeze half of it? What’s the shelf life?
Alright, as of Monday I will own a slicer. Time for a costco run tomorrow.
Mmm, looks deli'cious, Winning!!!
I learned something new today !!
a couple years ago I bought a Beswood 10" slicer. Solid piece of equipment. about 300 bucks. I got it so I could order a impossible to find here lunchmeat (that isn't the flavorless boars head brand one..) Lebanon Bologna, slice up ribeyes to make Steak Sandwiches, Slice mozzarella blocks thick for the base layer in Chicago Deep Dish pizza. Its a useful tool. But on thing that started paying it back.. my kid likes Gouda, getting it sliced at the deli its about $14/LB, Get a cheap block of it from Sams, slice it up on my slicer. $7/LB. that actually pays. sure its a lower quality one, but he's and kid and doesn't care. Loves the flavor that one has, so that's good enough for me to do it for him.
I bought a 10” beswood slicer of amazon. Just to slice my homemade bacon. Homemade bacon is so much better then store bought. Also a lot cheaper.
I like a thin to medium slice for store bought deli meat but for a quality home cooked roast like that I would hand cut it with a knife into some thicker slices.
How about turkey thigh deli meat? Fun in the kitchen! I took two turkey thighs - deboned and skinned them, put some Moo Gloo on the former boned side, stuck them together, synched them up, and sealed them in a vacuum bag. I sous vide them at 145* for 4 hours to pasteurize - cooled, chilled, and sliced. So good!
Had no idea about the cost of costco’s deli meat. Also thought deli slicers were way more expensive. Thanks.
The deli slicers actually are pretty reasonable in price on Amazon. Deli meat on the other hand is insane when you think about what else you can get for the same money. Thanks for watching.
I buy turkeys when on sale, defrost in the fridge and separate out the breast and use the rest for like turkey and noodles and making broth
Get a ham can and use a sous vide. You can make any meat a deli meat. I make sandwich sized pork tenderloin bacon rounds and then slice that are under $2/lb finished product.
When comparing the cost difference between the precooked breast and the homemade breast, you also have to consider the cost of the brine ingredients added to the cost of the raw meat which will add at least another $2.00. That makes the precooked breast a MUCH better value.
Got a good chuckle out of your "oh no, I have to buy a slicer?" bit. To me the response is "oh boy.........I have another excuse to buy a slicer!" (which I did several years ago because I share your beliefs on this). But then, I am a self avowed gizmoholic..............
Go get one. I love the slicer. I am just going around the house looking for things to slice thin. Thanks for watching.
Can not wait for the Roast beef version.
You don’t have to wait. Make yourself a beef roast (I like to use bottom round roasts myself for making lunch meat) and slice it thin. I do mine with salt/pepper crust on the outside, and cook @ 200 degrees F until internal temp hits 130F. Let it cool overnight and slice it up! 😊
When I ran my numbers, including the initial investment for a vacuum sealer ($90) and the deli slicer ($115) you recommended, it'd take me 6 months until I started saving money. FYI, I'm not a family of 5 but a single guy, packing my lunch, 100g of deli meat/sandwich, 5 days/week. While I like the idea, I also like the convenience. I started cutting my own steaks and chops from tenderloins before finding your channel, so maybe the vacuum sealer would be a better investment at the moment. Thanks. Love your channel.
I was thinking the same.
one can press turkey breasts in bags and smoke them. You can do the same thing for chicken.
I have made a number of deli meats in the oven as well. Find the meat you want to use them grind to a purru, add spices and then fill up an 1/8 pan full to the top and back in the oven. Keep in mind the more fat that is in the meat will result in a smaller meat and so on.
There are a lot of things you can do to save money and even elevate your sandwiches too.
How long would the homemade turkey last if you shrinkwrap it airtight
I do my own too. Flavor is king. Slicer ROI was months not years.
I got a meat slicer at a yard sale for $5 it's smaller than yours. 112 is a great price for that one.
First off, I sincerely love your videos, I've learneda lotaboutbreaking down primal cuts. "No antibiotics ever" I hate this marketing gimmick, by law poultry sold for consumption can never have antibiotics. So they are basically saying, hey we didn't break the law. Yes the usda says cook to165° F. That will pasturize poultry breast, but pasteurization is a function of time and temperature. You can in fact pasturize the same breast at a much lower temp. If you wanted. If you hold the temperature at 140° for 8 and a half minutes you have accomplished the same task. Just fyi stuff
I was just reading the label. Thanks for watching.
Lol meme it!!! #thinslicegang...thicks ok sometimes just to switch it up, that thin slice presentation is just 😘
Hi, just thought I would share. I have worked with food inspectors. They say not to vaccume seal. There is bacteria that can thrive in no oxg. They recommended to zip lock and keep in freezer. It stays nice and crispy. Good job!
Tried this today bought a turkey 3 pound for $13 at Walmart two days ago did everything that was suggested only thing I will suggest if you have a electric stove like I do wrap your turkey and aluminum for or in a roasting pan with a top because putting it in the oven bear The turkey will get dry on the outside before it is done in the inside had to cook mine for about five hours on 375 400 using the CHEF iQ smart thermometer that I purchased also from Walmart putting it in the turkey while it was cooking
I think that if you took your entirely home-made turkey breast, put a good amount of that yellow 'poultry seasoning' all over it before trussing, let it sit in fridge for a day, and you'll get an extremely similar flavor profile as your more costly and labor-intensive wet-brined turkey (costly b/c you're using broth, then you just have to trash it of course). Basically, dry brining can do the same as wet brining--but doesn't take all the liquid or near as much salt of course.
I agree, in my limited meat smoking experience, I’ve had just as much success with dry seasoning and proper cooking technique to produce great results. Liquid brining is definitely more forgiving, but I’ve used dry brining with great success. Also it is more work and requires much more fridge space to be able to liquid brine.
@@jasonwalker999 Fridge space, ruining some work pants by spilling turkey brine on them, and just wanting to save money on ingredients all moved me more to dry brining. An exception is that I'll sometimes get a jar of Jamaican jerk paste, which works well (and goes pretty far).
Do you chill the meat before you slice it like you do with grinding mean
I work 60-70 hours a week... my wife works 40-50... I'll pay more for the "convenance", because my time isnt free.
Which never seems to be factored into "save money by doing this" videos.
Work, house chores, raising kids, baseball/soccer/football, rest(!), never seem to be brought up... and this is magnified in single parent homes.
It would be nice to have time for these "tips", but theres a reason Costco and all the other grocery stores, sell what they sell.
just wondering if you could smoke it to the correct temperature instead of doing it in the oven for a better flavor
Our deli counters offer 'sliced' and 'shaved '. The only meat I buy from the deli is salami.
Costco also sells a Master Carver ham that can be sliced. It's even cheaper than the turkey and in my opinion tastes superior.
I've already been looking at the recommended slicer but haven't pulled the trigger yet because I'm worried about having to take the blade off to try to sharpen it. His slicer is around $90 after the coupon on Amazon. The slicers that come with an attached sharpener start at around $250. Any thoughts?
Which deli slicer is best for the home?
Board head is bomb i hate to admit it i used to say id never pay that price for deli meat till i tried some flavors
I add Cajun spices and 3 tablespoons of hot sauce in my brine...
Best tip for me from the video is to turn my (exact same) slicer 90 degrees, lol. I've been doing it all wrong! 😃
How well does thin deli meat freeze?
I want those deli meats sliced so thin Pauly from Goodfellas would give me a pass!
How long do the turkey breasts last in the fridge? Am I going to be able to eat it over multiple weeks of sandwiches, or and I going to have to slice and freeze it?
According to my knowledge of food safety, most foods will last 7 days in the refrigerator unless otherwise indicated on the original packaging. And if you ever buy meats and cheeses from the deli, always ask. I have cut meats and cheeses for customers only a couple days before they reached its "sell by" date, and felt bad because they didn't ask for the date first. (Also, I don't know about the policy for other deli's, but when I worked at the Walmart deli, I couldn't just open up a new chub when customers ask. I had to use up the older one first...though if the chub was small enough, I just threw it out and opened a new one.
For frozen meats, I can't really say for certain since I haven't memorized freezer hold times. When I saw the frozen chicken that is cooked for the Walmart hot case, I saw things dated for almost a year into the future, so the freezer hold times can be quite long.
Slice, place in weekly portion vac seal bags and it will last for a year. I do this with ham @$2.49 lb vs $ $7.89 lb deli ham. Plus I get chunks of ham and a bone for soup and broth. One hour of work, months of meals.
Thin for the win!
Was the homemade turkey $5.79/lb. precooking price or post cooking price? If it was the pre-cooking price per pound, what did it end up costing after cooking?
I never thought about buying the lunch meat chubs from Costco, but that is a great price for lunch meat.
Sandwiches cheese boards stir fries, salads
7:18 you need to cook all WHITE MEAT poultry to 165 degrees... Dark meet MUST be higher temp.
SHAVED EVEN BETTER…I have friends who like thick but to me the airy piles taste much better
I anger them when I ask for London broil. They always try to talk me out of it, "it's really bloody". Yeah, I know, that's why I want it. My husband likes his beef sandwiches heated, but if he starts with roast beef, by the time the meat is heated, it's overcooked and dry. So if I'm not making my own London broil at home, and I ask for it at the deli counter, sliced really thin, they look at me like they want me to spontaneously die right there in front of them, so they won't have to slice the meat and then clean off the slicer.
Thin sliced isn't so bad but shaved is where they get pissed.
If you like it to melt in your mouth with cheese request shaved. Good for putting in gravy on the stovetop for hot sandwiches. I use the chicken stuff cause I don't do well with cloves.
I was also curious shut the price difference between the Costco pre-made and you homemade. It seemed like the Costco one was the cheapest of the three.
This may be a crazy question but can you freeze the leftover brine to reuse again?
Good question yes you can I ask my butcher and Dr who is a fisherman he put his fish on the same ice you do not have to worry about any cross contamination he said so yes you can immediately after your done Bryony put it in a freezer bag and put it in the freezer when planning to use again take it out and put it in the refrigerator stainless steel or nonstick tall pot to defrost best when using the same protein prior to before
$14.99 per pound? For lunch meat? Never have. Never will. It had better bathe in mustard, dust with pepper and herbs and climb onto the bread by itself. And sing "Old Man River" in the process.
As a former del clerk and manager, its not the number of 'thin' slices. Its having to virtually waterboard the customer to find out which thin they want. "Thin" can be any where from shredded to bits to thicker than a nickel. But my all time favorite is "deli sliced". WTF, people?? They see a plastic box with a label on pintrest and they think its an industry standard. Every internet trend was anathema.
Keep spreading knowledge and skills. My sanity thanks you.
I had a slicer. I sliced an entire roast beef. It was really good fresh. When I froze it and pulled it out to eat later, I found it was quite dry. Any suggestions on how to keep it moist via the freezing method?
add juices from cook befor frezzing let set to room then frezze
I do not slice all the meat at one time only the amount I want to use for those few days the rest of it I wrap it and put it in a freezer bag until I'm ready to use again I also cut them into chunks in threes and leave them on the counter or in the refrigerator a day before I'm about to slice them on my meat slicer I use the beswood 250w
Semi-thin. I mean, I know how much I'm going to put on the bread as it is.
Part of my problem is that I live in a small town, so, I don't have a lot of options to go out and get whole hunks of meat too often, for a price point that beats the El-Cheapo Brand X lunch meats for most of the meats I eat. My addiction is salami, and that's.. an investment. If I'm constructing a sandwich, I generally make it Salami and Chicken. I stay away from Turkey most of the time. If it's anything else, it'll be Chicken and Black Forest Ham.
So, the real question is. How many of those slices did you eat while you were slicing the turkey breast?
Are you going to do ham deli meat?
Great stuff, but where to get raw turkey breast?
And I thought I was the only one who the deli person gets mad at for asking for lunchmeat sliced very thin but not quite shaved.
Yea, Boar's Head is the premium, so it's going to be expansive.
Good video, thanks. Always interesting. That said: Maybe disciplining your children might be a great place to start. That's just naked greed. (Unless you set them up for the video)
This needs a YTP
I cannot help but think brining and then about an hour cold smoke and then throwing it in the suvee would not come out like a million dollars
lets say you are getting paid at the poverty cutoff line. which is $14/hr where I'm at. 23 cents a minute. If you were directly involved in that process for 43 minutes then the cost is basically the same. so, not counting time that you weren't directly involved, how much time did you spend on the home-made? to be fair add the time you spent on the other options as well.
Yes, however most people can't just get paid that time. So sit at home doing nothing useful or spend some time making better and cheaper lunchmeat than you can buy.
@@chublez right, just illustrating a point. For most people buying lunch meat it might be more about convenience than cost. But if you enjoy it and didn't have something else you'd rather do with that time then a big project might be worth it.
@@teknophyle1damn okay, I’ve rather make make bulk in a day for the entire week
Isnt there local butchers that they do this proccess for us? If we offer paying extra?
You explained the butchers knot better than Scott Rea. From someone who is knot dyslexic and flunked boy scouts.
I hate netting on roasts, I find meat always sticks to it. I like butchers twine a lot more.
This only works if Costco sells the 4lb package of turkey. My local Costco doesn't sell any of the meat like that.
Just get a whole chicken, whole turkey, rotisserie chichen. That cost is $2 lb or less and has real flavor not water chemical processed like a loaf.
team shredded - always get the evil eye
wafer thin.or as thin as you can get it lol. I guess I really piss them off.
It's great! I saved $10/lb by using my $2,000 smoker! It'll pay for itself in 4 years!