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Wild Game Cuisine

Roast Turkey Lunch Meat

After a long day of sitting calling turkeys, one of my favorite meals to come back and eat is a big cold-cut sandwich. In this recipe I’ll be showing you how to take your turkey breast and turn it into some delicious, sliced lunch meat. The recipe is simple and can be cooked in a smoker, grill or even your oven.

Jeremiah Doughty July 9, 20241 min read
Photo Credit: Jeremiah Doughty


  • 1 turkey breast
  • 4 cups water
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder
  • 1 teaspoon celery seed
  • 1 teaspoon kosher salt
  • 1 teaspoon dried mustard
  • 1 teaspoon white pepper
  • 2 tablespoons Worcestershire sauce Shot of your favorite bourbon or whiskey (the alcohol will cook off)
Photo Credit: Jeremiah Doughty
Photo Credit: Jeremiah Doughty


  1. In a shallow dish, glass bowl or Ziploc, add all ingredients and mix.
  2. Add turkey breast and place in refrigerator for 8-12 hours.
  3. Heat the smoker, grill or oven to 250 degrees (add 1 teaspoon liquid smoke if preferred). If using a smoker, I prefer oak or maple wood.
  4. Cook until internal temperature reaches 155-165 degrees, remove from heat.
  5. Place in refrigerator to cool before slicing. Once cooled, you can slice any thickness you prefer.
  6. Grab your sandwich ingredients and start building.
  7. Enjoy.
Filed Under:
  • Field to Fork
  • Healthy Harvests
  • Hunting Heritage