Servings: ¼ lb - ⅓ lb of cooked meat per sandwich. 2.5 pounds raw meat ~ 8 servings

Meat and Brine: subheading: Meat and Brine:
1 gallon cold water 1 gallon cold water
3/4 cup kosher salt ¾ cup kosher salt
1/2 cup brown sugar ½ cup brown sugar
1 tbsp black peppercorns 1 tbsp black peppercorns
2 crumbled bay leaves 2 crumbled bay leaves
3 sprigs fresh thyme 3 sprigs fresh thyme
1 large turkey breast/chicken breast 1 large turkey breast/chicken breast
vegetable oil vegetable oil
 
Additional seasonings: subheading: Additional seasonings:
old bay old bay
salt or pepper or both salt or pepper or both

Add the water to a large container that will be able to submerge the whole breast of meat. Whisk in the salt and brown sugar until dissolved. Add in the peppercorns, bay leaves, and thyme. Submerge the whole breast of meat in the liquid and let it sit overnight.
Preheat oven to 400 F. Take out the birb and pat it completely dry. Place it on a wire rack set over a baking sheet that has been lined with foil. Give it a light coating with vegetable oil and add any additional seasonings you want. Put the birb in the oven until the internal temperature is 163 F, about 30 minutes (turkey). Chicken will take less time to cook (maybe 15 to 20 minutes??) since it's smaller. The temp is the most important part.
Take it out and let it cool to room temperature, then wrap it in plastic wrap tightly and let it sit in the fridge until cold or overnight. Cut the meat however thick or thin you want.

Turkey breasts are huge compared to chicken breasts, but it's only an aesthetic difference.  Turkey breasts are huge compared to chicken breasts, but it's only an aesthetic difference.