The best that we can do when trying to make a delicious sandwich is to have high quality ingredients. That’s why I want to teach you how to make this homemade turkey ham which is delicious, has plenty of spices and is the perfect ingredient for a great sandwich.
T make this delicious ham I first marinated the turkey breast in a mix of spices and olive oil. In this way the meat has time to absorb all that amazing flavour. Afterwards it goes into the oven to roast and then it’s just a matter of slicing it nice and thin. Super easy!
The best thing about this ham is that we know it doesn’t have any chemicals added to it, food colouring or preservatives and it’s incredibly delicious. It’s perfect for lunch boxes, breakfast and tea time. Imagine it with a warm piece of bread, a bit of mustard, avocado and lettuce. YUMMY!
For the sandwich you see in the photos I used a slice of the beginner’s sourdough bread I posted last week on the blog. And it’s just that turkey and bread go so well together! In my family we always eat turkey leftovers after Christmas in a sandwich along with a bit of gravy. Do you do that, too? Now you don’t have to wait until December 😉
Ingredients
- 1 kg turkey breast I used one that’s off the bone and rolled up*
- 1/2 tbsp paprika
- 1/2 tsp oregano powder
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp cumin powder
- 1/2 tbsp salt
- 1/4 tsp pepper
- 1 tbsp olive oil
Instructions
- Mix the spices with the salt, pepper and olive oil to form a paste.
- Rub the paste onto the turkey, place it in a container and cover it. It’s going to marinade in the fridge for at least 2 hours or ideally overnight.
- Preheat the oven to 200C and place the turkey breast in an oven-safe dish. Tip: if you want to wash less afterwards (who doesn’t!) line the dish with baking paper first.
- The cooking time will depend on the size of the breast. Mine was 1kg and took 1h20min to cook. I flipped it halfway through. To prevent it from drying out it’s best to use a meat thermometer and take it out when the center hits 73C / 163F. At this temperature it’s cooked through and all the bacteria have been eliminated.
- Let it cool down completely before slicing so it doesn’t loose its juices to the chopping board. Once cool slice it thinly. It lasts up to 5 days in the fridge.
- To make the sandwich on the photos I toasted the bread in a pan with butter (oink, I know) and added avocado, lettuce and Dijon mustard.
Notes
