CHICKEN OR TURKEY BREAST LUNCHMEAT
I wanted to make my own because I try not eat most prepackaged foods. This has worked great for us. It is simple to make. It can be frozen after it is sliced with double wax paper between slices (single is okay double is just better if you freeze it for ease of seperation).
Provided by SwoR8193
Categories Lunch/Snacks
Time 45m
Yield 3 pounds
Number Of Ingredients 5
Steps:
- Cut chicken into cubes.
- Put the raw cubes into a food processor and pulse until it is small bits (*not mush).
- Add egg whites, salt and pepper.
- Add any other seasonings desired.
- Line a small loaf pan with foil and oil it.
- Pack meat into loaf pan.
- (At this point I sometimes add fresh ground black pepper or cayenne for peppered chicken, dry rub for BBQ is also great.).
- Bake in 325-350°F oven until done.
- Time depends on size of loaf pan and thickness of meat.
- Cool.
- Refrigerate for a couple of hours before slicing (if possible).
Nutrition Facts : Calories 792.3, Fat 42, SaturatedFat 12.1, Cholesterol 290.6, Sodium 322.5, Carbohydrate 0.2, Sugar 0.2, Protein 97.1
MARINATED TURKEY BREAST
Steps:
- Prepare the marinade by mixing all of the ingredients together in a large bowl or a plastic Ziplock bag. Add the turkey breast and make sure that every part is covered with the marinade. If using a Ziplock bag, expel as much air as possible before sealing it. Marinate in a fridge for 12-24 hours. If marinating is not an option, roast the breast immediately and serve with those delicious pan juices - it will still be awesome.
- Preheat oven to 325F.
- Place the turkey breast into a deep baking dish and pour in the marinade. It's best to use a baking dish that is not too big otherwise too much liquid will evaporate. Bake uncovered on middle rack for about 1 to 1 1/2 hours, depending on size, until the internal temperature of the meat in the thickest part reaches 160F - the temperature will rise to 165F during resting (see Notes). Baste the top and the sides of the breast with pan juices about every 20 minutes - this will prevent the top from drying out and will help with browning.
- If toward the end of baking the skin did not brown enough, turn on the broiler on high for 2-3 minutes. Do this before the internal temperature reaches 160F. I normally do it at about 150F internal. Monitor broiling process very closely as the skin can go from a nice deep-golden brown to charred pretty quickly.
- Remove the turkey breast from the oven and let it rest for 5 minutes before carving and serving. I find that it's best to transfer the breast to a serving platter immediately upon removing from the oven. If left to rest in the hot baking dish, the internal temperature will rise too much and meat will lose more moisture.
- Carve the meat, place on a serving platter and garnish with fresh rosemary twigs. Serve with the pan juices (don't forget to discard the cooked rosemary twigs), they are out-of-this-world delicious.
Nutrition Facts : Calories 356 kcal, Carbohydrate 26 g, Protein 29 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 70 mg, Sodium 2583 mg, Sugar 24 g, ServingSize 1 serving
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