I'm excited to be sharing just how simple and easy it is to roast and slice your own turkey breast for sandwiches, which might not seem like something worth doing-until you actually do it. And no, enjoying fresh turkey sandwiches once a year after Thanksgiving is not enough.

Recipe Summary

prep:
10 mins
cook:
1 hr 15 mins
additional:
8 hrs 15 mins
total:
9 hrs 40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For the Spice Rub:

Directions

Instructions Checklist
  • Preheat the oven to 450 degrees (230 degrees C).

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  • Pat turkey breast with a paper towel to remove any excess liquid and place into a baking dish just big enough to fit it. Use the tip of a sharp small knife to poke the skin of the turkey breast all over. Drizzle over olive oil and use tongs to rub; flip turkey breast over a few times, or until all surfaces are coated with the oil. You can also use a brush. Set aside for 15 to 20 minutes.

  • While turkey rests, mix salt, pepper, thyme, rosemary, oregano, and paprika together in a small bowl until thoroughly combined.

  • Use tongs to grab the turkey breast with one hand while using your other hand to sprinkle the spice rub evenly over the entire surface, including the sides. Finish with the skin side facing up.

  • Add about 1/2 inch of water to the bottom of the baking dish.

  • Place prepared turkey breast into the center of the oven. Immediately lower the heat to 300 degrees F (150 degrees C). Roast until a probe thermometer stuck into center of the thickest part of the breast reads 150 degrees F (65 degrees C), about 1 hour and 15 minutes.

  • Let cool before wrapping. Chill thoroughly in the refrigerator, about 8 hours, or overnight. Once meat is cold, slice thinly and serve.

Chef's Notes:

If you want this spicy, you could add a little cayenne to the spice rub. Feel free to use fresh herbs instead of dried.

For easier slicing, the breast meat can be trimmed away from the rib cage first. Save bones and trimmings for turkey stock.

Juices from the baking dish can be reserved for a gravy, if you want to make hot turkey sandwiches.

Nutrition Facts

185 calories; protein 37.2g; carbohydrates 0.9g; fat 2.7g; cholesterol 102.3mg; sodium 664.8mg. Full Nutrition
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Reviews

Rating: 5 stars
05/07/2021
That was increadible! I made this turkey chef John and it's so much delicious that I can't stop commenting to myself on how joyful I am. Everything is just perfect except that maybe as for my kids I'd rather add even a bit less of a black pepper because even an amount of it alone mentioned in this receipt is enough to make this dish spicy. Just to mention that I made it with just a raw piece of 1.5kg cut off of the whole 3kg turkey half breast, no skin, no bone. Read More
(1)
Rating: 5 stars
05/19/2021
I will never be able to purchase deli turkey again. This. Is. Amazing. CJ, you are the best. Read More
Rating: 5 stars
05/09/2021
Chef John never disappoints. The turkey was super moist and the dry rub was very flavorful. I had to stop myself from slicing pieces and eating them. Read More
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Rating: 5 stars
06/01/2021
Thanks Chef John. I had a 13 lb whole turkey. Removed legs and wings to make into pet food and spatchcocked the breast thus combining three different Chef John techniques. The flavorful rub and moisture of this breast made our turkey sandwiches the perfect choice for a too hot to cook meal. Maybe a turkey chef salad tomorrow. Read More