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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Slow-Roasted Turkey (for pulling)
Sandwich Assembly
Method
Slow-Roasted Turkey (for pulling)
- 1
Preheat and season
Preheat oven to 325°F (165°C). Pat the turkey breast dry with paper towels. Rub the turkey all over with olive oil, then evenly season with kosher salt, black pepper, garlic powder, and onion powder.
- 2
Sear (optional)
If you want extra color and flavor, heat a large oven-safe skillet over medium-high heat and sear the turkey breast 2 minutes per side until lightly browned. This step is optional but recommended.
- 3
Roast slowly
Place the turkey breast in the skillet or a roasting pan. Add 1 cup low-sodium broth to the pan and tuck thyme sprigs around the meat if using. Roast in the preheated oven until internal temperature reaches 160°F (71°C), about 45–60 minutes depending on thickness. Check with a meat thermometer inserted into the thickest part.
- 4
- 5
Moisten pulled turkey
If the pulled turkey seems dry, stir 1–2 tablespoons of the reserved pan juices (or extra warm broth) into the shredded turkey to keep it moist and flavorful. Taste and adjust salt and pepper if needed.
Sandwich Assembly
- 6
Prepare rolls and toppings
Slice the sandwich rolls horizontally. If you like toasted bread, lightly butter the cut sides (about 1/2 tablespoon butter per roll) and toast in a skillet or under a broiler until golden, 1–2 minutes. While toasting, thinly slice the tomato and red onion and wash/dry the lettuce leaves.
- 7
Season tomato
Lightly season tomato slices with 1/4 tsp salt and a pinch (about 1/8 tsp) of black pepper to enhance flavor.
- 8
Assemble sandwiches
Spread about 1 1/2 tablespoons mayonnaise on the bottom half of each roll. Divide the warm pulled turkey evenly among the 4 rolls (about 8 oz of turkey per 2 rolls; adjust if portions vary). Top the turkey with one slice of provolone cheese each while the meat is still warm so cheese softens slightly.
- 9
Add vegetables
Place 2 leaves of lettuce, 2–3 tomato slices, and a few thin rings of red onion on top of the cheese for each sandwich.
- 10
Finish and serve
Spread remaining mayonnaise on the top half of each roll (about 1/2 tablespoon) if desired, place tops on sandwiches, press gently, and serve immediately. Optionally serve with extra pan juices or warm gravy on the side for dipping.