Homemade Sandwich Deli Meat (Printer-Friendly)

Brined, roasted and chilled chicken or turkey, seasoned and thinly sliced for sandwiches, salads, or charcuterie.

# What You’ll Need:

→ Meats

01 - 2.2 lbs boneless, skinless chicken breast or turkey breast

→ Brine & Seasonings

02 - 4 cups cold water
03 - 1½ tablespoons kosher salt
04 - 1 tablespoon sugar
05 - 1 teaspoon black pepper
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - ½ teaspoon smoked paprika (optional)
09 - ½ teaspoon dried thyme

# How To Make It:

01 - Combine the cold water, kosher salt, and sugar in a large mixing bowl. Stir until the salt and sugar are fully dissolved.
02 - Submerge the chicken or turkey breast in the brine, cover the bowl, and refrigerate for 4 to 8 hours to allow the flavors to penetrate.
03 - Set the oven to 325°F and allow it to fully preheat.
04 - Remove the meat from the brine and pat it thoroughly dry with paper towels. Combine the black pepper, garlic powder, onion powder, smoked paprika, and dried thyme, then sprinkle the seasoning blend evenly over the meat, rubbing it in gently on all sides.
05 - Roll the seasoned meat tightly in parchment paper, then wrap it securely in aluminum foil, twisting both ends to form a firm, compact log.
06 - Place the wrapped meat log on a wire rack set over a baking sheet to ensure even heat circulation during roasting.
07 - Roast in the preheated oven for 1 hour, or until a meat thermometer inserted into the center registers an internal temperature of 162°F.
08 - Remove the meat from the oven and let it cool completely, preferably refrigerated overnight, before slicing thinly for sandwiches.

# Helpful Hints:

01 -
  • You control every single ingredient, which means no mysterious preservatives or hidden sugars hiding in your lunch.
  • The brine keeps the meat incredibly moist, and the seasoning rub gives it a flavor that store bought slices cannot match.
02 -
  • Skip the brine and you will end up with dry, bland meat that crumbles instead of slicing, so plan ahead and give it the full four hours minimum.
  • The parchment paper layer underneath the foil is not optional because it prevents the aluminum from reacting with the salt and leaving a metallic taste on the surface of the meat.
03 -
  • Twist the foil ends as tightly as you can because a loosely wrapped log will spread during roasting and give you oval slices instead of perfect rounds.
  • Let the meat rest in the refrigerator unwrapped for the last thirty minutes before slicing so the surface dries slightly and your knife glides through without dragging.

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