CATEGORY
Deli-Sliced Turkey
2007 CHEFSBEST® AWARD FOR BEST TASTE WINNER
Oscar Mayer
What Makes a Great Deli-Sliced Turkey?
Turkey sandwiches carved from the bird are hard to beat. But, depending on the quality of the leftovers, sandwich-ready slices can be few and far between. That’s where deli-sliced turkey meat comes in handy. It can transform your ordinary cheese, tomato and bread into a satisfying, protein-filled sandwich. Diced into in a salad or omelet, sliced turkey can also be added to a fruit or cheese platter for a snack both adults and children will love.
Our chefs define high-quality, thinly sliced turkey as having the appearance of whole muscle meat; otherwise slices can look synthetic and overly processed. Also, it should have a rosy hue that is not overly pink like bologna. At no point—while making a sandwich or peeling off bits for a salad—should you look at this meat and wonder, “what is this?”
In the taste profile, the saltiness should be the leading basic taste, followed by sweetness and umami (the savory taste in meats and broths). Rather than overwhelming the other basic tastes, the saltiness should be balanced with them.
Turkey flavor should have a moderately high impact that reflects the caramelization that occurs during roasting—but it should not have an “injected quality.” In other words, the roasted flavor should be natural, not artificial. There should no off notes or inappropriate flavors, such as a canned meat flavor or a bitterness coming from excessive smoke flavor.
High-quality deli-sliced turkey should have a texture similar to a whole roasted turkey breast. The meat should be chewy and tender, not rubbery from too much gelatin or processed ground meat. It should deliver the clean consistency expected from deli slices without compromising its “turkey” qualities. Finally, the turkey should complement the elements of any sandwich, such as bread, mayonnaise, tomato and lettuce.
Product Category Definition
The product judged was defined as thin and ultra-thin deli-sliced turkey lunch meat, not including any other meats, whole turkeys or turkey entrées.
Also Judged:
Carl Buddig, Healthy Choice, Butterball, Land ‘O Frost, Hillshire Farm
ONE-STEP IDEAS
For a pilgrim sandwich, layer stuffing, hot sliced turkey and cranberry sauce between two slices of bread.
Make a great party appetizer by rolling a slice of turkey together with a thin slice of cheese. Secure it with a toothpick.
Chop turkey slices and add them to your favorite salad.
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TASTING
TERMINOLOGY
PRODUCT
FUN FACTS
- The domesticated turkey came from the wild turkey in Mexico.
- Europeans gave the bird its name after mistaking it for a type of guinea fowl that had often been imported through Turkey.
- The fleshy growth that hangs off a turkey’s beak is called a snood.
The ChefsBest Award for Best Taste is awarded to the brand rated highest overall among leading brands by independent professional chefs.
