Homemade Sandwich Deli Meat (Printable Version)

Brined, seasoned and oven-roasted deli-style meat—chill and slice thin 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 - 1 1/2 tablespoons kosher salt
04 - 1 tablespoon sugar
05 - 1 teaspoon black pepper
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1/2 teaspoon smoked paprika (optional)
09 - 1/2 teaspoon 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 fully to temperature while you prepare the meat.
04 - Remove the breast 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, gently rubbing the seasonings into the meat.
05 - Roll the seasoned meat tightly in parchment paper, then wrap it securely in aluminum foil. Twist both ends firmly to form a compact, uniform log shape.
06 - Place the wrapped meat log on a wire rack set over a rimmed baking sheet to ensure even air circulation during roasting.
07 - Roast in the preheated oven for approximately 1 hour, or until a meat thermometer inserted into the center registers 162°F.
08 - Remove the meat from the oven and allow it to cool completely. For best slicing results, refrigerate the wrapped log overnight before cutting into thin, even slices for sandwiches.

# Expert Hints:

01 -
  • You control every single ingredient, which means no mysterious additives or preservatives hiding in your lunch.
  • The brine keeps the meat so juicy that you will never go back to store bought slices again.
02 -
  • Skip the chilling step and your slices will fall apart into shreds instead of clean, even cuts.
  • A sharp knife matters more than anything here, so sharpen yours before slicing and you will thank yourself.
03 -
  • Swap the thyme and paprika for rosemary and coriander when you want a completely different flavor without changing the technique.
  • The foil wrap technique is the secret to that perfect round shape that makes slices look like they came from a real deli counter.

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