Homemade Cajun Turkey Deli Meat

Homemade cajun turkey deli meat is super easy and so much tastier than store bought!

How to make homemade Cajun turkey deli meat. It is so much tastier than store-bought, plus a fraction of the cost!

I was tired of paying over $10 a pound for “good” deli turkey sandwich meat. There is only one brand I’m willing to eat and it’s fairly expensive.

You guys I can’t even begin to describe the tremendous flavor of this turkey. The key is dry brining for at least 24 hours.

Try our Strawberry Shortcake!

Homemade Cajun Turkey Deli Meat

Homemade Cajun Turkey Deli Meat - turkey breast rubbed in spices and wrapped tightly in plastic wrap

Skip the deli counter, head to the meat department and do it yourself.

Mix the spices together and completely cover the turkey breast evenly. Wrap in plastic and refrigerate for a minimum of 24 hours.

We brined ours for 48 hours.

Homemade Cajun Turkey Deli Meat - turkey breast on a foil lined roasting pan

Remove the turkey breast from the fridge for at least 45 minutes before roasting. Do not rinse the turkey breast.

Preheat the oven to 425 degrees.

We placed a skewer through the breast to keep it upright in the pan. Oven roast the turkey for 15 minutes, turn the oven temperature down to 325 degrees and continue cooking until the internal temperature in the thickest part reads 165 degrees.

Homemade Cajun Turkey Deli Meat - baked turkey breast on a foil lined roasting pan

Remove it from the oven, allow to rest and cool enough to wrap tightly and place in the refrigerator overnight.  

Refrigeration will give you the best thin slice lunch meat possible.

Homemade Cajun Turkey Deli Meat sliced thin on a wooden cutting board

Once chilled and ready to slice, cut each breast off the bone.

Homemade Cajun Turkey Deli Meat sliced thin on a wooden cutting board

Using a very sharp knife, start slicing as thin as you like. PERFECTION!

This homemade Cajun turkey deli meat is so tender and full of Cajun flavor. Seriously, the flavor is all the way through the meat!

Check out our Smoked Chicken Wings!

Homemade Cajun Turkey Deli Meat made into a sandwich on a red plate

This is exactly what you have been waiting for, an amazing sandwich using this bread recipe.

Who doesn’t love deli meat? Just look at that sandwich!  This is the sandwich we’ve been longing for at a fraction of the price!

Turkey Deli Meat Recipe

Homemade cajun turkey deli meat is super easy and so much tastier than store bought!
Print Recipe
4.73 from 11 votes

Homemade Cajun Turkey Lunchmeat

Homemade Cajun Turkey Deli Meat – So tender and full of flavor you will never buy deli lunchmeat again!
Prep Time5 mins
Cook Time1 hr 45 mins
Total Time1 hr 50 mins
Course: Lunch, Sandwich
Cuisine: American
Keyword: cajun, deli meat, turkey
Servings: 10
Calories: 278kcal
Author: Don’t Sweat The Recipe


  • 6-7 lb Turkey breast
  • 1 Tablespoon Kosher salt
  • 1 1/2 teaspoon Paprika
  • 1 teaspoon Garlic powder
  • 1/2 teaspoon Onion powder
  • 1/2 teaspoon Cayenne pepper
  • 3/4 teaspoon dried Thyme
  • 1/4 teaspoon Red Pepper flakes
  • 1/2 teaspoon dried Oregano
  • 1/2 teaspoon fresh ground black pepper


  • Dry the turkey breast with paper towels, inside and out.
  • Mix all the above listed dry brine ingredients together in a small bowl.
  • Rub the spice mixture evenly over the turkey breast.
  • Wrap in plastic wrap, place on a baking tray or large plate and refrigerate for 24-48 hours.
  • Remove from the refrigerator and allow to stand at room temperature for 45 minutes.
  • Preheat the oven to 425 degrees. (Remove the plastic wrap from the turkey.)
  • Roast the turkey breast, uncovered for 15 minutes, then turn the oven temperature down to 325 degrees. Continue cooking until the internal temperature in the thickest part of the breast is 165 degrees. About 1 1/2 hours. Check frequently, you DO NOT want to overcook the turkey. (ours was at 165 degrees in 1 hr 30 minutes total time, including the 15-minute high heat roast)
  • Allow the turkey to cool, wrap the turkey and place it in the refrigerator overnight to chill completely.
  • Using a very sharp knife remove the breast from the bone, then slice as thin as you like for sandwiches.


Serving size depends on how high you pile your sandwiches.
You can use boneless as well, just adjust your cooking times accordingly.


Calories: 278kcal | Carbohydrates: 1g | Protein: 59g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 147mg | Sodium: 1260mg | Potassium: 669mg | Fiber: 1g | Sugar: 1g | Vitamin A: 260IU | Calcium: 41mg | Iron: 1.7mg

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  1. Reply

    My husband would love this for his sandwiches each week!!! Also, wow, your slicing looks “deli” professional. Great recipe!!

    1. Reply

      Thanks, Maria! My husband devoured the turkey in a flash. 😉

  2. Reply

    What a great idea! We would love to have you at our To Grandma’s house we go link party that opened this Wednesday morning and lasts all week!5 stars

  3. Reply

    This looks amazing…I can only imagine how great this would taste on a sandwich!

    1. Reply

      Thank you so much, Colleen!

  4. Reply

    I really like how you brine your turkey first. Such a great idea. I can’t wait to give it a try! Thanks for sharing.5 stars

    1. Reply

      Thank you, Tina!

  5. Reply

    What a great idea and a great recipe, thanks so much for sharing it with us at Full Plate Thursday. Hope you have a great week and come back to see us real soon!
    Miz Helen5 stars

  6. Reply

    Smart! I just don’t buy deli meat anymore because it is so expensive so this is a wonderful alternative. Thank you for sharing with us at Funtastic Friday!

  7. Reply

    This sounds amazing!!!! We love deli meat, Boar’s Head is my favorite! Several years ago we bought an electric slicer. A smaller version of what you see at the deli counter. It saves us a ton of money, but the selection of whole, unsliced meats aren’t very good. I’m SO excited to try your Recipe, thank you!!

    1. Reply

      Thank you, Vicky! A meat slicer is on my husbands wish list. Boar’s Head is our favorite too but it’s so expensive. I hope you enjoy the recipe!

  8. Reply

    This is awesome! We will be trying this very soon! Pinning to share. Thanks so much for being a part of Brag About It this week! Have a great weekend!!

    1. Reply

      Thanks so much, Laurie!

  9. Reply

    Did you use a bone in or boneless breast?

    1. Reply

      We use bone-in, but you could use boneless. Adjust your cooking time accordingly. Thank you so much for coming by!

  10. Reply

    It looks like the skin is removed which would allow the seasonings to penetrate deeply but could make the turkey dry. Just want to make sure before I make this. It sounds amazing!

    1. Reply

      Patti, the skin is still intact. We do not remove the skin, the dry brining allows the flavors to penetrate. You will be so surprised how flavorful the meat comes out. I really hope you enjoy the recipe! Thank you so much for dropping by.

  11. Reply

    Used this recipe to bribe my thanksgiving turkey. I did a breast as well bc I was tired of failing at turkey year after year. It came out amazing! My family loved it especially my youngest sister who is very picky with turkey. She told me to never loose this recipe.

    1. Reply

      So glad to hear it, thank you so much!

  12. Reply

    What type of turkey do I need to buy for this?

    1. Reply

      6-7 lb Turkey breast

  13. Reply

    Wanting to try this. Was your turkey breast pre-brined? Many folks don’t realize that most turkeys are pre-brined from the producer. Just trying to determine if your recipe is really a dry brine on a pre-brined bird.

    1. Reply

      No, it was not pre-brined.

  14. Reply

    This was so good!! Made it in quarantine while trying to move away from deli meats and towards healthier home lunches. I’ve made it 4 times already and each time was perfect. Only change I made was to add olive oil to the marinade. So tasty. Thanks for a great recipe!5 stars

  15. Reply

    I cannot wait to try this!

  16. Reply

    U say i brined it r u calling the spices and frig time the brine or did u wet brine it first

    1. Reply

      “The key is dry brining for at least 24 hours.” Yes, the salt and spices are a dry brine, not wet.

  17. Reply

    what brand did you use? I am only finding breast that has already been flavored. Thank you

    1. Reply

      I can’t be for sure but I think it was Butterball.

  18. Reply

    I followed the recipe to a tee except I smoked the Turkey breast over Hickory. Absolutely incredible! Thank you for the recipe!5 stars

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