Making Homemade Cold Cuts | DIY Lunch Meat for Back to School!

hey guys today we are making some homemade coal Cuts I was inspired to make my own when I worked in catering many moons ago we used lots of cold cuts and it was hard to find a consistently good brand so they started making their own roast beef once I saw how easy it was I started making my own at home not only is it cheaper healthier and easy but you can really play around with the flavor profiles on all of these plus they are freezer friendly so we always have fresh cold cuts on hand today we are starting with the basics classic oven roasted turkey roast beef and honey ham so let's go get started okay so we are starting out with our oven roasted turkey and we are making a butter rub here so I have 6 tbspoon of softened butter and to that I am adding 1 teaspoon of garlic powder 1 teaspoon of onion powder 2 tpoon of smoked paprika and then a half a teaspoon each of chili powder cumin thyme parsley and pepper and we just want to mix that together really well and then I have 2 to 3 lb of boneless skinless turkey breast these are actually turkey tenderloins which also works great and what you want to do is just rub this butter mixture all over the top and sides and then we're going to wrap it in plastic wrap and refrigerate it for at least 8 hours to overnight and what that's going to do is really let all of these flavors penetrate into the meat and it also keeps it really juicy and tender so whenever we are ready to roast our turkey you want to let it sit at room temperature for about 30 minutes and preheat the oven to 350° so now I am adding 1 cup of chicken stock to a roasting pan and then placing our turkey breasts on the roasting rack here and that chicken stock is just going to help keep it really really moist in the oven and then we just want to sprinkle about a teaspoon of salt on the top and bake for 45 minutes to an hour basting every 15 to 20 minutes with that chicken stock and then when it's all done we want to let it rest for 20 minutes before slicing now if you like really thin sliced Cold Cuts Like I Do you can definitely achieve that at home if you have a really sharp chef knife so I'm just going ahead and slicing it as thinly as I can pen Against the Grain and then what I like to do to prepare the cold cuts for the freezer is I take out my digital scale and I like to weigh about 2 oz of meat per sandwich but however much you like is totally up to you and then I individually wrap them and place them in a freezer bag and then just the night before we want to eat them you take it out and put it in the fridge and it's ready in the morning turkey is definitely my choice for a cold cut and if you've ever had the Famous Brand oven roasted turkey breast this seasoning tastes so much like it and it's just so juicy and tender and it tastes like real meat which is just so nice so now moving on to our Classic Roast Beef so you want a 3 to 4 lb rump roast this one was a chuck roast so it was a little bit fattier than I would have liked um so try to find one with less marbled fat but it's really not a big deal when you slice it you can you know cut around the fatty pieces and everything but anyway so it's in our roasting pan and I'm going to drizzle on 1 tbsp of olive oil 1 teaspoon of garlic powder a teaspoon of onion powder a teaspoon of crushed black pepper and 1 teaspoon of salt and you just want to rub that on all over the sides and the top I should have also mentioned you want to leave the beef out for about 30 minutes to bring it to room temperature before roasting so we're going to preheat the oven to 250° and roast it for 3 to 4 hours or until the internal temperature is 125 to 130 will get you rare medium rare if you like it more well done then I would leave it in like 140 145 and then you just want to tent the roast beef and let it rest for about 30 minutes I like to wrap it up and cool it overnight before slicing and that really keeps all of the juices and then we're just going to do the same thing that we did with the turkey and slice it as thinly as we can now roast beef is my husband's favorite he loves to have it with some horseradish mayo and again it's just the most juicy tender cold cut you'll ever have now last but certainly not least we are moving on to Honey Ham now if you do like thinly sliced cold cuts I would try to find a ham that is not pre sliced I could not find one but it doesn't really matter because to me it's like having those leftover holiday sandwiches when you have like a nice baked ham so I have a 2 lb fully cooked ham and I'm just going to place it in a baking dish and we just want to cover it with foil and bake it at 350° for about 35 to 40 minutes obviously the more weight um to your ham the more time and while that heats up we are going to make our glaze so in a saucepan over medium low heat I am adding in 2 tspoons of Honey 1/4 cup of granulated sugar 1/4 teaspoon of onion powder 1/4 taspo of cinnamon an e/ a teaspoon of nutmeg 1/ teaspoon of paprika and 2 to 3 tablespoons of water and we're just going to stir that around and we just want to cook that and bring it to a boil for about 1 minute until it's nice and thickened and then when the ham is all done we want to pour pour half the glaze on top of the ham and broil it for about 1 minute until it's bubbling and then we're going to pour on the remaining half of the glaze and broil it again until everything is nice and sticky and bubbling and that's it for the ham it's super simple it tastes like the holidays it's a really special treat and again it freezes wonderfully I really hope you enjoyed coming along with me and making homemade cold cuts it is one of those meal preps that we genuinely do all year long but with the school year starting and my husband's a teacher I wanted to just bring you along while I stocked our freezer with yummy homemade cold cuts if you give any of them a try please be sure to leave me a comment I love hearing from you guys and thank you so much for watching to the end we will see you in the next one bye [Music]