Pastrami Turkey Breast for the Best Thanksgiving Leftovers Sandwiches

turkey pepper garlic paprika mayonnaise sandwich cranberry sauce onion soy free dairy free peanut free tree nut free thanksgiving fall winter

Chris Morocco

Serves 8

Source

Ingredients

1 3–4-lb. boneless turkey breast roast (untied)

4 tsp. freshly ground black pepper

1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt

1 Tbsp. light or dark brown sugar

2 tsp. garlic powder

2 tsp. smoked paprika

2 Tbsp. extra-virgin olive oil

8 soft rolls or buns

Mayonnaise, cranberry sauce, lettuce, and pickled red onion (for serving)

Method

Pat turkey dry (if there is skin you can leave it on. If not, you won’t miss it) and place in a medium bowl. Mix together pepper, salt, brown sugar, garlic powder, and paprika in a small bowl, then sprinkle all over turkey (use all of it!). Cover and chill 8–12 hours.

Preheat oven to 300°. Remove turkey from bowl and discard any liquid but keep all of the spice rub in place. Heat oil in a large ovenproof nonstick or cast-iron skillet over medium-high. Cook turkey, turning every minute or so, until browned on all sides and very fragrant, 6–8 minutes total.

Transfer skillet to oven. Roast turkey, turning halfway through, until an instant-read thermometer inserted into the thickest part registers 155°, 60–90 minutes, depending on size. Transfer turkey to a wire rack. If you plan to serve it the same day it’s baked, let cool at least 30 minutes, then slice very thinly (think deli meat) on a cutting board.

To serve, spread cut sides of buns with mayonnaise and build sandwiches with buns, turkey, cranberry sauce, lettuce, and pickled red onion. Do ahead: Turkey can be roasted 4 days ahead. Let cool completely, then wrap tightly and chill. Slice just before using. Don’t try to reheat it as it will just dry out.