Name: Pastrami Turkey Breast for the Best Thanksgiving Leftovers Sandwiches
Cook time: 15 minutes
Total time: 1 hour 45 minutes
Yield: Serves 8
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)

Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich

I would just as soon skip the cooking marathon that leads up to Thanksgiving. But I would feel truly bereft to miss out on the festival of leftovers, including days of sandwiches piled high with slabs of stuffing fried in butter and stacks of thinly shaved turkey breast. (No, I am not above going full tetrazzini if the situation demands it.) I am hardly alone in celebrating a fridge full of Thanksgiving leftovers, but this year I am taking things a bit further and cooking my Thanksgiving turkey specifically to eat as leftovers.

Let me explain. There is very little magic for me in having a whole turkey on hand for this year’s small celebration since it would be overkill for my family. Yet I want the turkey sandwiches. So this turkey breast is engineered to create the most flavorful roast turkey possible, specifically using the cut I consider ideal for sandwich duty: the breast. I cover it with an overnight peppery cure that imparts tons of pastrami-like spice, lightly sear it to bring out its flavor and set the pungent bark in place, then roast just until done. Chilled and thinly sliced, mounded onto squishy buns, this light meat is way better than a turkey breast that has simply gone along for the ride with a whole roast turkey.

Recipe information

Total Time
1 hour 45 minutes
Yield
Serves 8

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)

Preparation

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.