Homemade Sandwich Deli Meat (Printable)
Brined and oven-roasted chicken or turkey, chilled and thinly sliced for sandwiches, salads, or charcuterie.
# What You Need:
→ Meats
01 - 2.2 lbs boneless, skinless chicken breast or turkey breast
→ Brine and Seasonings
02 - 4 cups cold water
03 - 1 1/2 tbsp kosher salt
04 - 1 tbsp sugar
05 - 1 tsp black pepper
06 - 1 tsp garlic powder
07 - 1 tsp onion powder
08 - 1/2 tsp smoked paprika (optional)
09 - 1/2 tsp dried thyme
# How To Make:
01 - Combine 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.
03 - Preheat oven to 325°F.
04 - Remove the meat from the brine and pat thoroughly dry with paper towels. Combine black pepper, garlic powder, onion powder, smoked paprika, and dried thyme, then sprinkle the seasoning blend evenly over the meat and rub gently to adhere.
05 - Roll the seasoned meat tightly in parchment paper, then wrap securely in aluminum foil, twisting both ends firmly to form a compact log.
06 - Place the wrapped meat log on a wire rack set over a rimmed baking sheet.
07 - Roast for 1 hour, or until a meat thermometer inserted into the thickest part registers an internal temperature of 162°F.
08 - Remove from the oven and let cool completely, preferably refrigerated overnight. Slice thinly for sandwiches, salads, or charcuterie boards.
# Expert Tips:
01 -
- Once you taste the clean, honest flavor of meat seasoned with nothing but real spices, going back to the plastic wrapped stuff feels impossible.
- The brine does most of the work overnight, so your actual hands on effort is barely fifteen minutes of calm kitchen time.
- Slicing it thin and piling it onto crusty bread with good mustard is the kind of simple lunch that makes you feel accomplished without trying hard.
02 -
- Slicing warm meat will give you ragged, pulled pieces instead of clean deli slices, so patience during chilling is genuinely the most important step.
- If the internal temperature has not reached 72 degrees Celsius at the one hour mark, keep roasting and check every ten minutes rather than pulling it out early.
03 -
- A sharp long bladed knife is non negotiable for thin slices, so sharpen yours right before cutting and use a gentle sawing motion rather than pressing down hard.
- The foil twist technique matters more than you think, because a loose wrap lets the meat spread during cooking and you end up with an oval shape that slices unevenly.