Homemade Chicken or Turkey Deli Meat (Sous Vide or Oven)

Making your own deli meat at home is one of those small upgrades that makes a big difference. This homemade chicken or turkey deli meat is tender, lightly seasoned, and perfect for sandwiches, wraps, and meal prep — without the additives or mystery ingredients found in store-bought versions.

This recipe includes an optional curing salt step specifically for those who want a more traditional deli-style texture, color, and extended shelf life. I’ll walk you through when it’s helpful, when it’s optional, and how to use it safely.

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Why This Recipe Works

Homemade deli meat is all about moisture control, seasoning, and food safety.

• Brining keeps lean poultry juicy
• Sous vide or gentle oven roasting prevents dryness
• Optional curing salt improves color and shelf life
• Chilling before slicing gives you clean, deli-thin cuts

It’s simple, flexible, and much more affordable than buying pre-sliced meat every week.

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Ingredient Notes

For the Brine

• Water: Base of the brine
• Kosher salt: Seasons the meat evenly
• Whole peppercorns: Mild heat and depth
• Garlic powder: Savory backbone
• Brown sugar (optional): Adds balance and subtle sweetness
• Pink curing salt #1 (optional): For deli-style color, safety, and longevity

For the Meat

• Boneless, skinless chicken breasts or turkey breast
• Mild seasoning blend: Keeps the meat versatile for sandwiches

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About Curing Salt for Lunch Meat (Important Safety Info)

Curing salt (also called pink curing salt #1 or Prague Powder #1) contains sodium nitrite. It is optional for this recipe, but recommended if you want results closer to traditional deli meat.

Why You Might Use Curing Salt

• Improves color (prevents gray poultry)
• Inhibits harmful bacteria growth
• Extends refrigerator and freezer shelf life
• Creates a classic deli-style flavor and texture

When Curing Salt Is Most Helpful

• If you want longer storage
• If you plan to freeze the deli meat
• If you want that classic pink deli color
• If making larger batches

When You Can Skip It (With Care)

You can safely skip curing salt if you:

• Fully cook the meat to USDA-recommended temps
• Refrigerate promptly
• Consume within a few days

⚠️ Important:
Do not substitute curing salt with Himalayan pink salt. They are not the same product.

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USDA Food Safety Guidelines

According to USDA recommendations:

• Poultry must reach an internal temperature of 165°F
• Cooked meat should be refrigerated within 2 hours
• Homemade deli meat without curing salt should be eaten within 3–5 days
• With curing salt, storage time improves and freezing is more reliable

Using a thermometer is not optional — it’s essential for safety.

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How to Make Homemade Deli Meat

Step 1: Prepare the Brine

In a small pot, combine 2 cups of water with kosher salt, peppercorns, garlic powder, and brown sugar (if using). Heat until dissolved.

Pour into a large container with the remaining water and cool completely.
If using curing salt, add it after cooling and mix well.

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Step 2: Brine the Meat

Submerge chicken or turkey fully in the brine.
Cover and refrigerate at least 8 hours or overnight.

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Step 3: Season

Remove meat from brine, rinse under cold water, and pat dry.
Season lightly with your favorite mild spice blend.

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Cooking Methods

Sous Vide Method (Best Texture)

1. Preheat water bath to 145°F (very tender) or 160°F (firmer)
2. Vacuum seal or use water displacement method
3. Cook for 2–4 hours
4. Optional: Sear briefly for color

Oven Method

1. Preheat oven to 375°F
2. Place meat on lined baking sheet
3. Roast 25–35 minutes, until internal temp reaches 165°F
4. Rest for 10 minutes

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Chill & Slice (Key for Deli-Style Results)

• Let cooked meat cool to room temperature
• Refrigerate 1–2 hours before slicing
• Slice thinly using a sharp knife or meat slicer

This step makes a huge difference.

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Storage Tips

• Refrigerate in an airtight container up to 5 days
• Freeze up to 3 months
• Label whether curing salt was used

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Homemade Chicken or Turkey Deli Meat

Prep Time: 15 minutes
Brine Time: 8 hours
Cook Time: 2–4 hours (sous vide) or 25–35 minutes (oven)
Yield: About 15 servings

Ingredients

Brine

• 1 gallon water
• ½ cup kosher salt
• 2 tbsp whole peppercorns
• 1 tbsp garlic powder
• 1 tbsp pink curing salt #1 (optional — follow package instructions)
• ¼ cup brown sugar (optional)

Meat

• 1 lb boneless, skinless chicken breasts or turkey breast
• Mild seasoning blend (your favorite premade seasoning blend or a simple blend of garlic powder, onion powder, pepper)

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Instructions

1. Heat 2 cups water with salt, peppercorns, garlic powder, and sugar until dissolved.
2. Add remaining water and cool completely. Stir in curing salt if using.
3. Brine meat 8 hours or overnight.
4. Rinse, pat dry, and season.
5. Cook using sous vide or oven method until safe internal temp is reached.
6. Chill 1–2 hours, then slice thinly.

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Like making your own deli meat? Try my homemade pastrami recipe.

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