Chicken or Turkey Deli Meat
This homemade chicken or turkey deli meat is tender, lightly seasoned, and perfect for sandwiches, wraps, and meal prep.
Equipment
- sous vide optional
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 or a simple blend of garlic, onion, pepper
Instructions
- Heat 2 cups water with salt, peppercorns, garlic powder, and sugar until dissolved.
- Add remaining water and cool completely. Stir in curing salt if using.
- Brine meat 8 hours or overnight.
- Rinse, pat dry, and season.
- Cook using sous vide or oven method until safe internal temp is reached.
- Chill 1–2 hours, then slice thinly.
Sous Vide Method (Best Texture)
- Preheat water bath to 145°F (very tender) or 160°F (firmer)
- Vacuum seal or use water displacement method
- Cook for 2–4 hours
- Optional: Sear briefly for color
Oven Method
- Preheat oven to 375°F
- Place meat on lined baking sheet
- Roast 25–35 minutes, until internal temp reaches 165°F
- Rest for 10 minutes