Homemade Sandwich Deli Meat (Printable version)

Juicy brined and roasted chicken or turkey, chilled and sliced thin 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 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

# 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 to allow full absorption.
03 - Set the oven to 325°F and allow it to come fully to temperature.
04 - Take the meat out of the brine and pat it thoroughly dry with paper towels to ensure proper seasoning adhesion.
05 - Evenly coat the meat with black pepper, garlic powder, onion powder, smoked paprika, and dried thyme, gently massaging the spices into the surface.
06 - Roll the seasoned meat tightly in parchment paper, then wrap it securely in aluminum foil, twisting both ends firmly to form a compact, uniform log.
07 - Place the wrapped meat log on a wire rack set over a baking sheet to promote even air circulation during roasting.
08 - Roast for approximately 1 hour, or until a meat thermometer inserted into the center registers an internal temperature of 162°F.
09 - Remove from the oven and allow the meat to cool completely, preferably refrigerating overnight, before slicing thinly for sandwich use.

# Expert Advice:

01 -
  • You control exactly what goes into your meat no weird preservatives or mystery additives
  • The texture is incredibly tender and slices beautifully thin without crumbling
  • Make a batch on Sunday and youve got sandwich protein sorted for the whole week
02 -
  • Skip the chilling step and your meat will crumble when you try to slice it thin
  • Use a sharp knife and let the meat come to room temperature for about 20 minutes before slicing
  • The meat will continue cooking slightly as it rests so pull it when it hits 70°C (158°F)
03 -
  • Buy your meat in bulk when its on sale and make multiple batches at once
  • The parchment paper prevents the foil from sticking to the meat while still allowing it to steam properly

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