Homemade Turkey Recipe
Discover our delectable Homemade Turkey Sandwich featuring slow-roasted hand pulled turkey, no sliced cold cuts here, and topped with provolone, lettuce, tomato, onion, and mayo. A fresh and satisfying choice!
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Ingredients
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Roasted Turkey
Sandwich Assembly
Method
Roasted Turkey
- 1
Preheat and prepare
Preheat oven to 325°F (165°C). Pat the turkey breast dry with paper towels. Place on a rack set in a roasting pan or in a shallow baking dish.
- 2
Season
Rub the turkey breast all over with olive oil. In a small bowl combine kosher salt, black pepper, garlic powder, onion powder, and dried thyme. Rub the seasoning mix evenly over the turkey, including under the skin where possible.
- 3
Roast
Pour 1 cup low-sodium broth into the bottom of the pan to keep the meat moist. Roast the turkey breast, uncovered, in the preheated oven for about 20 minutes per pound, or until an instant-read thermometer inserted into the thickest part registers 160°F (71°C). For a 2-lb breast this will be roughly 40 minutes; larger pieces will take longer. Baste once with pan juices halfway through cooking if desired.
- 4
Rest and pull
Remove the turkey from the oven and tent loosely with foil. Let rest 15–20 minutes; the internal temperature will rise to about 165°F (74°C). Using two forks or clean hands, shred/pull the turkey into bite-sized pieces, discarding skin and bones. Reserve 1–2 tablespoons of pan juices to moisten the shredded turkey if desired.
Sandwich Assembly
- 5
Prepare produce
While the turkey rests, slice tomatoes into 1/4-inch rounds and slice the red onion into thin rings. Tear or wash lettuce leaves and pat dry. Season tomato slices lightly with salt and pepper.
- 6
- 7
Warm and season turkey
If the pulled turkey has cooled, warm it gently in a skillet over medium-low heat with the reserved pan juices (or 1 tablespoon olive oil) for 2–3 minutes until just heated through. Taste and adjust seasoning with a pinch of salt and pepper if needed.
- 8
Assemble sandwiches
Spread about 2 tablespoons mayonnaise on the inside of each roll. Layer 2 slices provolone on the bottom half of each roll. Divide the pulled turkey evenly among the 4 rolls (about 8 oz cooked turkey per sandwich depending on portion size), placing it on top of the cheese. Add 1–2 lettuce leaves, 3–4 tomato slices, and a few rings of red onion. Top with the other roll half. If you want the provolone slightly melted, place assembled open sandwiches briefly under a broiler (30–60 seconds) or in a hot oven (350°F/175°C) for 2–3 minutes before adding lettuce and tomato.
- 9
Serve
Cut sandwiches in half if desired and serve immediately. Offer extra mayonnaise or condiments on the side.