[00:02] pop it in my kids quesadilla for some extra protein, maybe a little cracker snack, and my 7-month-old crushes it straight up. But for an organic 6 oz pack, it costs like $8 to $9. So, I had to see if it's worth making it at home.
[00:16] So, I bought a bone in skin on turkey breast, made a brine with some salt, a little sugar, peppercorns, fennel and mustard seeds, and some fresh bay leaf. overnight. And then the next day, I dried it off, hit the skin with a little
[00:29] oil, popped in a wireless thermometer, covered it with some foil, and roasted it in the oven at 300° Fahrenheit for about an hour and a half. Then I removed the foil and cranked the oven to 450 until it hit an internal temp of 155° F.
[00:43] cooled it in the fridge overnight, and it was time for the deli slicer. And I set my slicer to super thin, and at first I was getting perfect slices. >> Oh my, that looks so good. But once those chunks of turkey started getting a
[00:58] crumble and break down as they were going through the deli slicer. So I tried the freezer, which helped a little bit, but it still wasn't ideal. So You of course need a deli slicer. And when you factor in the time to make it,
[01:11] there's really not much cost savings. But the flavor and the freshness stands in a league of its own and absolutely destroyed the storebought stuff. So it won't be a full replacement, but I'll definitely be making this again. and for
[01:23] definitely be making this again. and for God.