---
title: 'Is Homemade Deli Meat Worth It?'
source: 'https://youtube.com/watch?v=m0gr3zjpzQc'
video_id: 'm0gr3zjpzQc'
date: 2026-08-09
duration_sec: 84
---

# Is Homemade Deli Meat Worth It?

> Source: [Is Homemade Deli Meat Worth It?](https://youtube.com/watch?v=m0gr3zjpzQc)

## Summary

The video tests whether making homemade deli turkey is worth the cost and effort compared to store-bought. The creator brines and roasts a turkey breast, slices it with a deli slicer, and compares the results.

### Key Points

- **Cost Motivation** [00:02] — Store-bought organic turkey costs $8-9 for a 6 oz pack, prompting the test.
- **Brine and Roast** [00:16] — Brine turkey breast overnight with salt, sugar, peppercorns, fennel, mustard seeds, and bay leaf; then roast at 300°F for 1.5 hours, finish at 450°F until internal temp 155°F.
- **Slicing Challenges** [00:43] — Slicing thin works initially but chunks crumble; freezing helps slightly but not ideal.
- **Cost and Time Analysis** [01:11] — Requires a deli slicer and significant time, so cost savings are minimal, but flavor and freshness are superior.

### Conclusion

Homemade deli meat isn't a full replacement due to cost and effort, but the superior taste makes it worth making again.

## Transcript

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.
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
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.
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
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,
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
definitely be making this again. and for God.