Homemade Sandwich Deli Meat (Printable)
Brined and roasted deli-style chicken or turkey, simply seasoned and sliced thin for sandwiches, salads, or boards.
# What You Need:
→ Meats
01 - 2.2 lbs boneless, skinless chicken breast or turkey breast
→ Brine & Seasonings
02 - 4 cups cold water
03 - 1½ tbsp kosher salt
04 - 1 tbsp sugar
05 - 1 tsp black pepper
06 - 1 tsp garlic powder
07 - 1 tsp onion powder
08 - ½ tsp smoked paprika (optional)
09 - ½ tsp dried thyme
# How-To:
01 - Combine cold water, kosher salt, and sugar in a large mixing bowl, stirring until fully dissolved.
02 - Submerge the chicken or turkey breast in the brine, cover the bowl, and refrigerate for 4 to 8 hours.
03 - Set the oven to 325°F and allow it to come to full temperature.
04 - Remove the meat from the brine and pat it thoroughly dry with paper towels. Evenly coat the surface with black pepper, garlic powder, onion powder, smoked paprika, and dried thyme, rubbing the seasonings in gently.
05 - Roll the seasoned meat tightly in parchment paper, then wrap 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 rimmed baking sheet.
07 - Roast for 1 hour, or until a meat thermometer inserted into the center registers 162°F.
08 - Remove from the oven and let the meat cool completely, preferably refrigerating overnight, before slicing thinly for serving.
# Expert Tips:
01 -
- No preservatives, no mystery ingredients, just meat and seasonings you can actually pronounce.
- The brine keeps every slice incredibly moist, which is the secret most deli counters will never share with you.
02 -
- Skip the overnight chill and you will end up tearing the meat instead of slicing it cleanly, a lesson I learned the hard way on a rushed Tuesday afternoon.
- Overcooking by even ten minutes dries out the edges, so pull the meat as soon as that thermometer hits the target temperature.
03 -
- A sharp knife matters more than anything else here, so sharpen yours before slicing and the results will speak for themselves.
- Twist the foil ends as tightly as possible when shaping the log, because a firm wrap gives you round, even slices instead of an oval mess.