Homemade Sandwich Deli Meat (Print Layout)

Brined and roasted chicken or turkey—thinly sliced, juicy and flavorful for sandwiches, salads, or boards.

# What You Need:

→ Meat

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

→ Brine & 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

# Directions:

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 solution. Cover the bowl and refrigerate for 4 to 8 hours to allow the meat to absorb moisture and seasoning.
03 - Set the oven to 325°F and allow it to come to full temperature before placing the meat inside.
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 to hold its shape. Wrap the parchment bundle securely in aluminum foil, twisting both ends firmly to form a tight, compact log.
06 - Place the wrapped meat log on a wire rack set inside a baking sheet to promote even air 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 at room temperature. For the best slicing texture, refrigerate the wrapped log overnight before unwrapping and slicing thinly for sandwiches.

# Expert Suggestions:

01 -
  • You will never go back to packaged deli meat once you taste the difference real seasoning and a proper brine make.
  • It is shockingly simple for something that feels like a small luxury every time you open the fridge.
  • No weird preservatives, no mystery ingredients, just meat treated the way it deserves to be treated.
02 -
  • Skipping the brine is the fastest way to end up with dry, bland meat that crumbles instead of slices, so plan ahead and give it the full time.
  • Wrapping the meat too loosely in foil was my biggest early mistake, a tight roll gives you those beautiful round slices that look like they came from a real deli.
03 -
  • A meat thermometer is nonnegotiable for this recipe, pulling the meat at exactly 72 degrees Celsius ensures juiciness without any food safety worries.
  • The parchment paper layer underneath the foil prevents any metallic taste from transferring to the meat during the long roast.

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