Smoked/Roast Turkey Lunch Meat 

Ingredients: 

1 Turkey Breast 

4 cups water 

1 tbsp smoked paprika. 

1 tbsp garlic powder 

1 tbsp onion powder 

1 tbsp chili powder 

1 tsp celery seed 

1 tsp kosher salt 

1 tsp dried mustard 

1 tsp white pepper 

2 tbsp Worcestershire sauce

Shot of your favorite bourbon or whiskey 

(don’t worry the alcohol will be cooked off) 

If using the oven, you can add 1 tsp liquid smoke for a smoky flavor without the smoke. 

Directions: 

1. In a shallow dish, glass bowl or Ziploc add all ingredients, mix to combine.
2. Add turkey breast, place in the refrigerator for 8-12 hours.
3. Heat smoker, grill, or oven to 250º. If using a smoker, I prefer oak or maple wood. 
4. If cooking in an oven, place a wire rack over a lipped cooking sheet or baking dish with 1 cup of cold water. Place turkey breast on rack. 
5. Cook until internal temperature reaches 150-155º, remove from heat.
6. Place in the refrigerator to cool before slicing for at least 1 hour, this will help the meat retain the moisture and not be tough. 
7.  Once cooled you can slice to any thickness you prefer. 
8. Grab your sandwich ingredients and get building. 
9. Enjoy. 

This meat is also great to each just as is, charcuterie boards, on salads and more. 

Jeremiah Doughty 

From Field To Plate