My girlfriend likes to have deli meat around for snacks, so I'm working on getting my own down that are lower in salt, don't have ingredients I can't pronounce, and ultimately taste better
I put a skinless turkey breast in a zip top bag with some honey, kosher salt and black pepper. I figure to keep it simple for the first go, then add flavors later. I would consider this a dry brine vs a wet brine, because even though I used honey, I applied the salt and sugar to the meat with no liquid carrier. After a few days, I neatly tied it up with silicon grilling bands, painted it with some honey, and let it pick up some cherry smoke, it took about 1:30 at 325 degrees to reach 155 internal
Then I let it cool for a day in the fridge and sliced it up on the meat slicer (hole in the middle from the Maverick proble)
It turned out great. There is a faint smoke ring, good snap on the exterior, and really good flavor. It's not quite as moist as deli turkey (more like the thicker stuff labeled "carving board") but nothing to be ashamed of. Next time I will try a brine to add a little moisture and see if the finished product is any better.
All in all I ended up with about 1.5 lbs of homemade sliced turkey breast for about $9. Not significantly cheaper than store bought (it usually ranges from $6-10/lb depending on quality in my neighborhood). But I know exactly what's in it and I'll keep tweaking the recipe until it's perfect.
Thanks for looking.