Homemade Turkey Recipe

Preheat and season

Preheat oven to 300°F (150°C). Pat the turkey breast dry with paper towels. In a small bowl combine kosher salt, black pepper, garlic powder, and onion powder. Rub the turkey all over with olive oil, then evenly season with the spice mixture.

Roast slowly

Place the seasoned turkey breast in a roasting pan or oven-safe baking dish. Pour 1 cup low-sodium stock into the pan (this keeps the meat moist). Cover the pan tightly with foil. Roast in the preheated oven until an instant-read thermometer inserted into the thickest part reads 160°F (about 1.75–2.25 hours for a 2 lb breast; time will vary with size).

Rest and shred

Remove the turkey from the oven and keep covered. Let rest 20 minutes — the internal temperature will rise to about 165°F. Transfer the turkey to a cutting board, discard skin if desired, and use two forks (or your hands with gloves) to pull the meat into hand-pulled shreds. Reserve any pan juices: skim off excess fat and spoon 1–2 tablespoons of the juices over the pulled turkey to keep it moist.

Prepare vegetables

Slice the tomato into 1/4" rounds (about 4–6 slices). Thinly slice the half red onion into rings. Season tomato slices lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper; let sit 5 minutes to draw flavor. Tear or place 2 lettuce leaves per sandwich and pat dry.

Toast rolls (optional)

If toasting, halve the rolls and spread about 1/2 tablespoon butter on each cut side. Heat a skillet over medium heat and toast buttered sides until golden, about 1–2 minutes per side. Alternatively, broil cut sides in the oven for 1–2 minutes, watching carefully.

Spread mayo and layer

Spread about 1.5 tablespoons mayonnaise evenly on the bottom half of each roll and 1 tablespoon on the top half. On the bottom half, place 2 provolone slices (or fold to fit), then mound approximately 6 ounces of hand-pulled turkey per sandwich (this recipe yields about 4 sandwiches so ~6 oz each). Place tomato slices on top of the turkey, then a few onion rings, and then 2 lettuce leaves.

Finish and serve

Sprinkle a pinch of dried oregano or Italian seasoning over the fillings if desired. Close the sandwich with the top roll, press gently, slice in half if desired, and serve immediately.

Leftovers: Store pulled turkey in an airtight container with a spoonful of reserved pan juices for up to 3–4 days in the refrigerator. Reheat gently in a skillet with a splash of stock or microwave covered in 30-second increments.