Homemade Turkey Recipe

Prep and season

Preheat oven to 300°F (150°C). Pat the turkey breast dry with paper towels. In a small bowl, mix olive oil, kosher salt, black pepper, smoked paprika, garlic powder, and onion powder to form a paste. Rub the seasoning paste evenly over the turkey breasts.

Roast

Place seasoned turkey breast in a roasting pan or baking dish. Add 1 cup low-sodium chicken broth or water to the bottom of the pan to keep the meat moist. Cover tightly with foil and roast in the preheated oven for 1 hour 30 minutes to 2 hours, or until internal temperature reaches 165°F (74°C). Check at 1 hour 15 minutes; if top is browning too quickly, keep covered.

Rest and pull

Remove the turkey from oven and transfer to a cutting board. Tent loosely with foil and let rest for 15 minutes (this helps juices redistribute). Using two forks or clean hands, pull the turkey into shreds (hand-pulled) and transfer to a bowl. Spoon 1–2 tablespoons of pan juices over the shredded turkey to keep it moist. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Prepare produce and spreads

While the turkey rests, slice the tomato into 1/4-inch rounds and thinly slice the red onion into rings. Rinse and dry lettuce leaves. In a small bowl, mix the mayonnaise with the optional mustard if using; season the mayo lightly with 1/4 tsp salt and 1/4 tsp black pepper.

Warm or toast rolls (optional)

If you prefer toasted rolls, split the sandwich rolls and spread a thin layer of butter on cut sides. Toast in a skillet over medium heat 1–2 minutes per side until golden, or place under a broiler for 1–2 minutes—watch closely to prevent burning.

Assemble sandwiches

Spread about 2 tablespoons of the seasoned mayo on each bottom roll. Divide the hand-pulled turkey evenly among the four rolls (about 8 ounces cooked turkey per 2 sandwiches; here plan for 1/2 lb per 2 if adjusting). Top the turkey with 2 slices provolone per sandwich (use 1–2 slices depending on roll size), then add 2 leaves of lettuce, 2–3 tomato slices, and several red onion rings. Spread a little mayo on the top roll and place it over the fillings.

Melt cheese (optional)

If you want the provolone slightly melted, place assembled open-faced sandwiches under a broiler for 30–60 seconds or cover with a warm skillet for 30 seconds until the cheese softens—do not overcook.

Finish and serve

Close sandwiches, cut in half if desired, and sprinkle a pinch of chopped parsley over the plate for garnish. Serve immediately while turkey is warm.

Leftover turkey stores in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet with a splash of broth over medium-low heat to keep it moist. Extra mayo and bread can be stored separately for up to 3 days.