Homemade Sandwich Deli Meat (Print View)
Brined, seasoned and roasted chicken or turkey, chilled and sliced thin for sandwiches, salads, or charcuterie.
# What You 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
# How-To Steps:
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, cover the bowl, and refrigerate for 4 to 8 hours to allow the flavors to penetrate.
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 blend evenly over all surfaces of the meat. Rub the seasonings in gently to ensure even adhesion.
05 - Roll the seasoned meat tightly in parchment paper, then wrap it securely in aluminum foil. Twist both ends firmly to compress the meat into a tight, uniform log shape.
06 - Place the wrapped meat log on a wire rack set inside a baking sheet to ensure even air circulation during roasting.
07 - Roast in the preheated oven for 1 hour, or until a meat thermometer inserted into the center reads 162°F.
08 - Remove the meat from the oven and allow it to cool completely, preferably refrigerated overnight, before unwrapping and slicing thinly for sandwiches.
# Expert Hints:
01 -
- The texture is incredibly tender and slices beautifully paper thin
- You control every ingredient that goes into your family food
02 -
- The overnight chilling is not optional if you want those perfect thin slices
- A really sharp knife makes all the difference between pretty slices and a shredded mess
03 -
- Pat the meat extremely dry before seasoning or the rub will not stick properly
- Twist the foil ends as tightly as possible to create that perfect round shape