Homemade Sandwich Deli Meat (Printable)
Brined poultry roasted into a sliceable loaf; chill, then thinly slice for sandwiches, salads, or charcuterie boards.
# What You'll Need:
→ Meat
01 - 2.2 lbs boneless, skinless chicken breast or turkey breast
→ Brine
02 - 4 cups cold water
03 - 1 1/2 tablespoons kosher salt
04 - 1 tablespoon sugar
→ Seasonings
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 Make It:
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.
03 - Preheat your oven to 325°F.
04 - Remove the meat from the brine and pat it thoroughly dry with paper towels. Evenly sprinkle black pepper, garlic powder, onion powder, smoked paprika, and dried thyme over the surface, gently rubbing the seasonings into the meat.
05 - Roll the seasoned meat tightly in parchment paper, then wrap it securely in aluminum foil, twisting both ends to form a firm, compact log.
06 - Place the wrapped meat log on a wire rack set over a rimmed baking sheet.
07 - Roast for 1 hour, or until a meat thermometer inserted into the center reads 162°F.
08 - Remove from the oven and allow the meat to cool completely, preferably refrigerating it overnight for easiest slicing.
09 - Using a sharp knife, slice the chilled deli meat as thinly as desired for sandwiches, salads, or charcuterie boards.
# Expert Tips:
01 -
- You will never go back to store bought deli meat once you realize how simple and satisfying it is to make your own.
- Four hours of hands off brining does most of the work for you while you go about your day.
02 -
- Slicing warm meat will cause it to shred and fall apart, so patience during chilling is not optional.
- I once forgot the sugar in the brine and the final flavor tasted flat and aggressively salty, so include every ingredient.
03 -
- A sharp thin bladed knife matters more than any other tool here, so sharpen yours before slicing day.
- The tighter you twist the foil ends, the denser and more uniform your final slices will be.