Smoked turkey lunch meat is a popular deli meat found in many lunches and sandwiches. It provides a savory, smoked flavor that people love. But what exactly goes into making this tasty lunch staple? The ingredients in smoked turkey lunch meat can vary by brand, but generally contain turkey meat, water, salt, and various preservatives and flavorings. Let’s take a closer look at some common ingredients found in sliced smoked turkey.
Turkey Meat
The main ingredient in smoked turkey lunch meat is, of course, turkey meat. Turkey is a lean, low-fat meat that provides an excellent canvas for absorbing smoky flavors. Most smoked turkey lunch meats start with raw turkey thighs. Turkey thighs have a good ratio of light to dark meat and contain enough fat to keep the slices moist after smoking.
Boneless, skinless turkey thighs are brined or marinated to help retain moisture. Brines are saltwater solutions that get absorbed into the meat for a juicier end product. Marinades usually contain oil, acid like vinegar or citrus juice, and seasonings. Both brines and marinades infuse flavor while tenderizing the turkey meat.
After brining or marinating, the turkey thighs are smoked over hardwood chips or sawdust. Common wood varieties used for smoking turkey include hickory, oak, maple, pecan, alder, and fruit woods like apple, cherry, and mesquite. Wood smoking imparts a rich, smoky flavor to the turkey. It also cooks and dries out the meat slightly to concentrate the savory taste.
Once smoked, the turkey thighs are rinsed to remove excess salt from brining. They are then roasted or cooked to fully finish cooking the meat. Finally, the smoked, cooked turkey is chilled and sliced to make the lunch meat.
Water
The second main ingredient in most brands of smoked turkey lunch meat is water. Water is crucial for giving the sliced, packaged meat a moist, tender texture. During processing, smoking and cooking dries out the turkey meat considerably. If the lunch meat contained only turkey, it would have a very dry, tough consistency.
Injecting water into the deli meat rehydrates the proteins and provides moisture. Usually purified, filtered water is used to achieve food-grade standards. The exact amount of added water can range from about 5% to as high as 15% depending on the preferences of the manufacturer.
Higher water content gives the lunch meat a wetter, more “deli-style” texture. Lower water content produces a denser, chewier meat. Look at the ingredient lists to compare water content between brands. In general, inexpensive smoked turkey lunch meats tend to have higher percentages of added water.
Salt
Salt is another major player when it comes to processed meats like smoked turkey. Salt acts as both a flavoring and preservative in smoked turkey lunch meat. It improves the flavor of the meat, helping to make it more savory and appetizing. The sodium ions in salt also inhibit bacteria, helping the sliced lunch meat resist spoilage.
Several forms of salt are used in smoked turkey production:
– Table salt – Finely ground sodium chloride, sometimes with iodine added. Provides a pure source of salt flavor.
– Sea salt – Made by evaporating seawater. Contains trace minerals that can subtly affect flavor.
– Celery salt – Table salt mixed with ground celery seed. Provides an extra aroma and hint of celery taste.
– Garlic salt – Table salt and dried garlic. Gives a garlic punch.
– Onion salt – Table salt and dried onion. Provides oniony undertones.
– Brines – Salt solutions used for soaking meats. The turkey can absorb the salty brining liquid prior to smoking.
Salt quantities in smoked turkey lunch meat range from about 1.5% to 4% by weight. Again, less expensive products designed for mass market consumption tend to be on the saltier side. Premium smoked turkey may have lower sodium levels closer to 1.5%.
Sugar
Smoked turkey can also contain added sugar, typically around 1% to 3% by weight. Sugar balances some of the saltiness and contributes sweetness that brings out the natural flavor of the turkey. Common types of sugars added to smoked lunch meats include:
– Sucrose – Table sugar provides pure sweetness.
– Dextrose – A simple sugar that also adds sweetness.
– Honey – Made by bees from flower nectar, honey lends a floral sweetness.
– Maple syrup – Made by boiling down sap from maple trees, maple syrup supplies a rich sweetness.
– Fruit juice concentrates – Juices like apple, pear, cherry, etc. give a fruity sweet flavor.
In addition to enhancing the taste, the sugars also help retain moisture in the lunch meat. Through the natural process of osmosis, the sugars attract water. This helps the water evenly distribute through the sliced meat rather than leaking out.
Preservatives
To prevent spoilage and extend shelf life, smoked turkey lunch meat includes chemical preservatives. Preservatives commonly found in processed meats include:
– Sodium nitrite – Prevents growth of harmful bacteria like botulism. Also gives a characteristic pink/red color.
– Sodium erythorbate – Chemical cousin to vitamin C. Helps fix the pink meat color.
– Sodium phosphate – Improves moisture retention.
– Potassium lactate – Made from lactic acid, it inhibits microbial growth.
– Celery juice powder – Concentrated celery juice has natural nitrates that cure meats.
The choice and quantity of preservatives depend on the manufacturer. Most aim to include enough to sufficiently prevent spoilage and pathogen growth while keeping the ingredient list relatively clean and natural.
Natural Flavors
To further make the smoked turkey lunch meat tasty, natural flavors are often included. Natural flavors enhance the smoked turkey taste and aroma. Sources of natural flavors can include:
– Spices like paprika, garlic, onion, pepper
– Fruit and vegetable juices – lemon, celery, apple, etc.
– Yeast extracts
– Herbs
– Smoke flavors
By law, a natural flavor must come from natural sources like plants, meats, seafood, etc. However, the exact components do not have to be listed. The broad term “natural flavors” suffices for the small amounts used. This allows each brand to craft their own proprietary blend of flavors.
Thickeners
For a nice sliceable texture, smoked turkey lunch meat includes thickening agents like:
– Carageenan – Extracted from red seaweed, carrageenan is commonly used to thicken and stabilize meat products.
– Xanthan gum – Produced by bacteria, this gum helps bind water to make a gel-like matrix that thickens the meat.
– Cellulose – Plant-derived fiber that absorbs water and provides body.
– Guar gum – Made from legume seeds, this very effective thickener produces viscosity at low concentrations.
The thickeners adjust the meat’s moisture content and help the slices hold together. Without them, the lunch meat would be runnier and more prone to falling apart. A small amount of thickener can make a big difference in the final texture and appearance.
Conclusion
While smoked turkey lunch meat seems relatively simple, you can see it actually contains a wide range of ingredients. Turkey meat provides the bulk of the substance along with hearty smoked flavor. Water keeps it moist. Salt adds seasoning and preservation. Sugars enhance natural sweetness. Preservatives maintain freshness and shelf life. Natural flavors boost the taste. And thickeners allow the meat to be sliced and packaged.
Together these common ingredients work in harmony to produce the tasty, convenient smoked turkey lunch meat that many have come to love. The next time you grab a package of sliced smoked turkey for your sandwich, you’ll know exactly what goes into making this popular deli product.
Nutrition Facts
Here are the typical nutrition facts for a 2 oz (56g) serving of smoked turkey lunch meat:
| Nutrient | Amount |
|---|---|
| Calories | 60 |
| Fat | 1.5g |
| Saturated Fat | 0.5g |
| Trans Fat | 0g |
| Cholesterol | 20mg |
| Sodium | 450mg |
| Carbohydrates | 1g |
| Fiber | 0g |
| Sugars | 1g |
| Protein | 12g |
As you can see, smoked turkey lunch meat is low in fat and calories but high in protein and sodium. The sodium primarily comes from the salt, brines, and preservatives used in processing the meat and preventing spoilage. To limit your sodium intake,aim for no more than 2 servings of smoked turkey lunch meat per day as part of a balanced diet.
Ingredients by Popular Brand
While the main ingredients outlined above are common in most smoked turkey lunch meats, the specific formulation varies somewhat between brands. Here is a more in-depth look at the ingredient lists for several top smoked turkey products:
Oscar Mayer Smoked Turkey Breast Lunch Meat
Ingredients: Turkey breast meat, turkey broth, contains 2% or less of: dextrose, sea salt, sodium lactate, natural flavorings, yeast extract, modified potato starch, carrageenan, onion powder, smoke flavoring.
Oscar Mayer uses turkey broth for extra moisture and flavor. A small amount of dextrose is included for sweetness along with sea salt for seasoning. Sodium lactate helps preservation. Smoke flavors provide authentic smoky aroma.
Hormel Natural Choice Smoked Turkey Breast
Ingredients: Turkey breast meat, water, contains 2% or less sea salt, vinegar powder [maltodextrin, modified corn starch, vinegar], cultured celery juice, natural flavor [plant source], cherry powder, lemon powder, vinegar, lemon juice concentrate.
Hormel emphasizes more natural ingredients. This smoked turkey gets its savory taste from sea salt, cultured celery juice, and natural flavors. Fruit powders like cherry and lemon provide subtle sweetness and balance.
Boar’s Head Smoked Turkey Breast
Ingredients: Turkey breast meat, water, contains 2% or less of: salt, sugar, sodium phosphate, sodium erythorbate, sodium nitrite, flavoring.
As a premium deli brand, Boar’s Head uses a simpler formula. Salt and sodium phosphate give the breast meat seasoning and moisture. Sodium nitrite prevents spoilage. Natural flavors boost the flavor.
Butterball Everyday Smoked Turkey Breast
Ingredients: Turkey breast meat, water, corn syrup, contains 2% or less sodium lactate, salt, sodium phosphate, natural flavor [plant and/or animal source], sodium diacetate, sodium nitrite.
Butterball includes corn syrup in its smoked turkey, likely for additional sweetness. Sodium lactate and sodium diacetate help preservation. Natural flavors provide taste.
Jennie-O Oven Roasted Turkey Breast
Ingredients: Turkey breast meat, water, dextrose, salt, sodium lactate, flavors, carrageenan, sodium phosphate.
Jennie-O uses dextrose for a bit of sweetness, sodium lactate for extended freshness, and natural flavors. Carrageenan provides thickness while sodium phosphate improves moisture retention.
Shopping Tips for Best Quality
To get the best tasting, freshest smoked turkey lunch meat, keep these shopping tips in mind:
– Check the sell-by date – Pick packages with the furthest away sell-by date for maximum freshness.
– Know your brands – Find a brand you like and stick with it. Premium deli brands typically use better quality meats.
– Read the label – Opt for turkey lunch meat with fewer artificial additives and preservatives.
– Look for natural flavors – Brands that use spices, fruits, and vegetables for flavors avoid chemical taste enhancers.
– See the specifics – Turkey breast meat is generally leaner than turkey thigh meat used in some products.
– Consider sodium content – To limit sodium, choose turkey lunch meats with under 500mg per 2 oz serving.
– Know your texture – Higher water content creates a wetter texture. Less water makes a denser, chewier meat.
– Buy the right amount – Purchase only what you’ll use within 3-5 days to avoid waste. Reseal packages tightly.
With a little label reading and brand comparison, you can find a healthy, great-tasting smoked turkey lunch meat to enjoy. Understanding the ingredients is the first step to picking the best product for your sandwiches.
Healthier Smoked Turkey Options
For those looking to cut down on sodium, preservatives, or other additives, some healthier options for smoked turkey lunch meat include:
– Fresh deli turkey – Get freshly sliced turkey breast at the deli counter with no preservatives.
– Low sodium turkey – Look for low-sodium alternatives with around 200mg or less per serving.
– Nitrate/nitrite-free – Some brands make smoked turkey without these preservatives.
– Organic turkey – Organic practices avoid synthetic additives.
– Roast your own – Roast and slice a whole turkey breast for homemade lunch meat.
– Try other proteins – Chicken, roast beef, tuna, and ham work well in sandwiches too.
With so many alternatives, you can easily find a healthier smoked turkey or other lunch meat to enjoy without all the processed extras.
Safety Tips
To safely handle and store smoked turkey lunch meat:
– Refrigerate after opening – Keep smoked turkey stored at 40°F or below.
– Use within 5 days – Consume opened packages within 3-5 days for safety.
– Check for recalls – Monitor news for any major recalls due to contamination.
– Avoid risk groups – Pregnant women, young children, elderly, and those with compromised immune systems should avoid deli meats or reheat before eating.
– Cook to 165°F – Reheating deli meats until steaming hot reduces risk of illness.
– Prevent cross-contamination – Use separate cutting boards and utensils for raw meats and ready-to-eat items like lunch meat.
Following basic food safety practices helps you get the most from your smoked turkey while reducing the chance of foodborne illness.
Conclusion
Smoked turkey lunch meat brings delicious flavor to sandwiches in an easy, grab-and-go form. While the ingredient list may seem convoluted, each component has a purpose for taste, texture, freshness, or food safety. Common ingredients include turkey meat, water, salt, sugars, preservatives, and natural flavors. Brand formulations differ, allowing you to find a smoked turkey that suits your preferences. Compare labels and choose wisely for the healthiest options. Then savor the smoky goodness of your turkey sandwich.