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
Let the turkey sit at room temperature for 30 minutes before roasting. Preheat the oven to 250°F.
While turkey is resting, mix together the salt, paprika, pepper, garlic powder, and thyme in a small bowl.
Pat the turkey breast dry with paper towels, then coat both sides with the spices.
Heat the oil in a large ovenproof skillet over medium-high heat. Add the turkey and sear
until golden brown on all sides, 6 minutes total.
Transfer the skillet to the oven and roast the turkey, flipping once, until an instant-read thermometer registers 155°F (or juices run clear when you poke the turkey breast with a knife), 55 to 60 minutes.
Transfer to a cutting board, reserving any juices in the skillet. Let the turkey rest at least 30 minutes, then thinly slice turkey with a serrated knife for that deli effect. Drizzle any pan juices on top of the turkey before serving.