Homemade Sandwich Deli Meat (Print Version)
Tender, brined and oven-roasted chicken or turkey, chilled and sliced for flavorful sandwich fillings 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 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
09 - 1/2 tsp dried thyme
# How to Make It:
01 - Combine the 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. Combine the black pepper, garlic powder, onion powder, smoked paprika, and dried thyme, then rub the seasoning blend evenly over all surfaces of the meat.
05 - Roll the seasoned meat tightly in parchment paper, then wrap it securely in aluminum foil, twisting both ends firmly to form a compact log shape.
06 - Place the wrapped meat log on a wire rack set inside a rimmed baking sheet.
07 - Roast in the preheated oven for 1 hour, or until a meat thermometer inserted into the center registers 162°F.
08 - Remove the meat from the oven and let it cool completely at room temperature, then refrigerate—preferably overnight—before slicing thinly for sandwiches.
# Expert Advice:
01 -
- You will never go back to packaged deli meat once you taste how moist and genuinely flavorful homemade can be.
- The brine does almost all the work for you while you sleep, and the seasoning blend is endlessly adaptable to whatever sandwich mood strikes.
02 -
- Skip the overnight chill and your slices will tear and crumble instead of folding into neat, deli thin rounds.
- Under brining is the most common mistake, give it the full time and you will be rewarded with meat so juicy it barely needs condiments.
03 -
- Double the batch and freeze one foil wrapped log whole, then thaw overnight in the fridge and slice as needed for weeks of effortless lunches.
- A light coat of olive oil on the parchment paper before rolling prevents any sticking and gives the outside a slightly more golden finish.