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 Pulled Turkey
Sandwich Assembly
Method
Slow-Roasted Pulled Turkey
- 1
Preheat and season
Preheat oven to 300°F (150°C). Pat the turkey breast dry with paper towels. Rub the turkey all over with olive oil. In a small bowl combine kosher salt, black pepper, garlic powder, smoked paprika and chopped fresh thyme. Rub the seasoning evenly over the turkey breast.
- 2
Sear (optional)
Optional: heat a large ovenproof skillet over medium-high heat. Sear the turkey breast 2–3 minutes per side until lightly browned to add flavor. This step can be skipped if short on time.
- 3
Roast slowly
Place the seared (or unseared) turkey breast in the skillet or a roasting pan. Pour 1 cup low-sodium broth into the pan and dot the top of the breast with the butter. Cover tightly with aluminum foil or a lid. Roast in the preheated oven for 1.25–1.5 hours, until internal temperature reaches 155–160°F (68–71°C). Because the goal is tender, pullable turkey, cooking low and slow helps break down fibers.
- 4
Rest and pull
Remove the turkey from the oven and keep it covered. Let it rest 15–20 minutes; residual heat will bring it to 165°F and the juices will redistribute. Using two forks or clean hands, shred the turkey into large, hand-pulled pieces. Spoon pan juices over the shredded meat to keep it moist; reserve extra juices for serving if desired.
- 5
Sandwich Assembly
- 6
Prepare produce
Slice the tomato into 1/4" rounds. Thinly slice the red onion into rings and separate. Pat the lettuce leaves dry. Lightly season tomato slices with the 1/4 tsp salt and 1/8 tsp black pepper and set aside.
- 7
Toast bread and melt cheese
If desired, preheat broiler or a skillet. Split the rolls or bread and lightly toast cut sides until golden. Place one provolone slice on each bottom half and briefly return to oven or cover with a lid over a warm skillet until cheese softens and just begins to melt (about 30–60 seconds).
- 8
Assemble sandwiches
Spread 1 tsp mayonnaise on the top half of each roll. Pile approximately 6–7 oz (about 3/4 to 1 cup loosely packed) of warm pulled turkey onto each bottom half over the melted provolone. Top turkey with a lettuce leaf, 2–3 tomato slices, and several rings of red onion (adjust quantity to preference). Add any optional pickles or a smear of mustard if using.
- 9
Finish and serve
Place the top half of the roll over the fillings and press gently. Serve immediately while turkey is warm. Provide extra pan juices or gravy on the side for dipping if you reserved some. Leftover turkey keeps refrigerated up to 3–4 days.