There’s something about the way you start this turkey breast on high temp and then cook it low and slow in the oven and then rest it until its juices run back into itself that creates the perfect deli meat. Just rub all over with spices, follow the instructions, and you’re in sandwich heaven. P.S this goes so well with the Dill Pickle Potato Salad.
1 boneless turkey breast half (2½ to 3 pounds)
1 tablespoon kosher salt
2 teaspoons paprika
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon dried thyme or oregano
2 tablespoons vegetable oil
No need to flip this bird.
For when you need gravy, and you need it now. Greatest Thanksgiving hack ever!