Homemade Sandwich Deli Meat (Printable)
Brined, seasoned and oven-roasted chicken or turkey rolled, chilled, and thinly sliced for sandwiches and boards.
# 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, 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 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 the entire surface 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 baking sheet.
07 - Roast for 1 hour, or until a meat thermometer inserted into the center registers 162°F.
08 - Remove from the oven and allow the meat to cool completely, preferably refrigerating it overnight, before slicing thinly for sandwiches.
# Expert Advice:
01 -
- You control every single ingredient, which means no mystery fillers or sodium bombs hiding in your lunch.
- The brine does most of the work for you, so the meat stays incredibly juicy with almost no effort on your part.
02 -
- Skipping the full chilling time leads to meat that shreds and crumbles instead of slicing cleanly, so resist the temptation to cut into it while it is still warm.
- Investing in a reliable meat thermometer changed my results dramatically because guessing always left me with either undercooked centers or dry edges.
03 -
- The tighter you twist the foil ends when wrapping, the denser and more uniform your final log will be, which translates directly into better looking slices.
- Brining is the one step you absolutely cannot skip, because it is the difference between meat that tastes seasoned on the outside only and meat that is flavorful through and through.