I Made Deli Turkey at Home to Save Money
43sThe relatable struggle of expensive organic deli meat and the curiosity of making it at home taps into cost-saving and foodie interests.
▶ Play ClipAI 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.
Chapters
[00:02]
Cost Motivation
Store-bought organic turkey costs $8-9 for a 6 oz pack, prompting the test.
[00:16]
Brine and Roast
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.
[00:43]
Slicing Challenges
Slicing thin works initially but chunks crumble; freezing helps slightly but not ideal.
[01:11]
Cost and Time Analysis
Requires a deli slicer and significant time, so cost savings are minimal, but flavor and freshness are superior.
Homemade deli meat isn't a full replacement due to cost and effort, but the superior taste makes it worth making again.
Mentioned in this Video
Tutorial Checklist
Study Flashcards (5)
What is the cost of a 6 oz pack of organic store-bought turkey?
easy
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What is the cost of a 6 oz pack of organic store-bought turkey?
easy
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$8 to $9
00:02
What ingredients are used in the brine?
medium
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What ingredients are used in the brine?
medium
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Salt, sugar, peppercorns, fennel seeds, mustard seeds, and fresh bay leaf.
00:16
What is the initial roasting temperature and time?
easy
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What is the initial roasting temperature and time?
easy
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300°F for about an hour and a half.
00:29
What internal temperature is the turkey roasted to?
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What internal temperature is the turkey roasted to?
easy
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155°F
00:43
What problem occurs when slicing the turkey?
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What problem occurs when slicing the turkey?
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The chunks crumble and break down as they go through the deli slicer.
00:58
💡 Key Takeaways
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Cost Comparison
Highlights the high price of organic deli meat, setting up the value proposition.
00:02
💡
Cost Savings Minimal
Reveals that time and equipment costs offset savings, a key practical insight.
01:11
💡
Flavor Superiority
Emphasizes that homemade taste is far better than store-bought, justifying the effort.
01:11Full Transcript
[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.
