Shredded/sliced Turkey Recipe

Preheat and prepare

Preheat oven to 350°F (175°C). Pat the turkey breast dry with paper towels to remove surface moisture; this helps achieve even browning.

Season under and over skin

Using your fingers, gently separate the skin from the meat over the breast without tearing it. In a small bowl, combine softened butter, minced garlic, chopped thyme and rosemary, 1 tablespoon kosher salt and 1/2 teaspoon black pepper. Rub about two-thirds of the herb butter directly under the skin over the breast meat, spreading it evenly. Rub the remaining butter over the skin. If you did not separate the skin, rub the butter mixture all over the surface of the breast.

Truss and oil

If the breast is attached to bone or a rack, tuck any loose skin and tie lightly with kitchen twine to help it hold shape. Brush or rub the outside of the turkey with olive oil and sprinkle the remaining 1 tablespoon kosher salt and remaining 1/2 teaspoon black pepper evenly over the skin.

Roast with stock

Place the breast on a rack in a roasting pan, skin side up. Pour 1 cup low-sodium stock and 1 tablespoon white wine (if using) into the bottom of the pan — this keeps the meat moist and collects drippings for gravy. Scatter lemon slices around the pan if using. Roast in the preheated oven until an instant-read thermometer inserted into the thickest part of the breast (not touching bone) reads 160°F (71°C). For a 4 lb bone-in breast, plan for about 1 hour 15 minutes to 1 hour 30 minutes; start checking at 1 hour.

Rest

Remove the breast from the oven and tent loosely with foil. Let rest for 20 minutes. The internal temperature will rise a few degrees during resting to about 165°F (74°C). Resting lets juices redistribute so slices/shreds stay moist.

Decide method

Choose whether you want sliced or shredded turkey. Slices are best for sandwiches and platters; shredded is good for salads, tacos, casseroles, and soups.

Slicing (for plated service or sandwiches)

Place the rested breast on a cutting board with the skin side up. Using a sharp carving knife, hold the breast steady and slice against the grain into even slices about 1/8–1/4 inch thick for sandwiches, or thicker (1/4–1/2 inch) for plated service. If desired, warm the slices briefly in a skillet with a tablespoon of butter or in a low oven (300°F / 150°C) covered for 5–10 minutes to serve hot.

Shredding (for salads, tacos, casseroles)

Use two forks to pull the meat apart into shreds, or shred by hand by pulling along the grain into strips. For very fine shreds suitable for stuffing sandwiches, use the paddle attachment of a stand mixer on low for 20–30 seconds while the warm breast is in a shallow bowl. Reserve any pan juices; spoon a few tablespoons over shredded meat to keep it moist.

Finish and garnish

Arrange sliced or shredded turkey on a platter. Spoon 1/2 cup pan drippings or gravy (warmed) over or alongside the turkey. Sprinkle chopped parsley and add lemon slices for brightness. Taste and adjust with salt and pepper if needed.