Feel free to swap in with your favorite store-bought turkey meat, but our version takes only about 15 minutes of active time and will change the way you think about turkey. Then again, we might be biased.
Recipe information
Yield
4 Servings
Ingredients
Dry-Brined Turkey
1
1
1
1
1
1
1
Herb Mayonnaise and Assembly
12
2
2
1
1
½
1
2
12
1
4
Special Equipment
Preparation
Dry-Brined Turkey
Step 1
Coarsely grind peppercorns, coriander, and juniper in spice mill or with mortar and pestle. Mix in a small bowl with salt and sugar and rub all over turkey. Wrap turkey in plastic and chill at least 12 hours and up to 1 day.
Step 2
Let turkey sit at room temperature 30 minutes before roasting.
Step 3
Preheat oven to 250°. Pat turkey dry with paper towels. Heat oil in a large ovenproof skillet over medium-high. Cook turkey until golden brown on all sides, about 5 minutes total. Transfer skillet to oven and roast turkey, turning once, until an instant-read thermometer inserted in the center registers 155°, 55–80 minutes. Transfer turkey to a cutting board and let rest at least 30 minutes (internal temperature will climb to 165°); reserve any juices in skillet. Thinly slice turkey and drizzle pan juices over before serving.
Sandwich and Assembly
Step 4
Cook bacon in a large skillet over medium heat, turning as needed, until browned and crisp, 12–15 minutes. Transfer to paper towels to drain.
Step 5
Blend jalapeños, garlic, cilantro, parsley, mayonnaise, lemon zest, and lemon juice in a blender until smooth; season herb mayonnaise with salt and pepper.
Step 6
Spread herb mayonnaise on 1 side of each slice of bread. Top 4 slices with turkey, tomato, bacon, and lettuce. Top each with another slice of bread, mayo side up, and repeat layers (you’ll have some turkey left over); close sandwiches.
Step 7
Do Ahead: Herb mayonnaise can be made and bacon can be cooked 1 day ahead. Cover and chill separately.
Nutrition Per Serving
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Reviews (10)
Back to TopMade the turkey breasts last night for sandwiches today. This dry brine and cooking method were spot on and made a delicious, moist breast!
Anonymous
Columbus, OH
11/21/2021
This was fabulous! I didn’t have all the ingredients, but a few clever substitutions and all was well with the world. Fresh roasted turkey for a sandwich beats anything from the deli!
Anonymous
Seattle, Wa
12/24/2020
Person below from Astoria: a quick look at the recipe shows that this is from 2016, not written during the pandemic. Ugh clueless grown-ups are the worst.
Anonymous
Miami
5/1/2020
I'd make a version of this. You basically lost me at Juniper Berries (really? In a pandemic? You think yeast is hard to find? Well...) Anyway, decent idea, but common to most of us. @GERALDINEB - You're only working with a 2-3 pound cutlet in the recipe. You really need it smaller? Don't want to live on sandwiches? Then make a soup with the leftovers. Ugh, clueless grown-ups are the worst.
Astoria, NY
4/25/2020
Hi Carla, I’m sheltering solo and trying not to live on sandwiches but I LOVE turkey cooked like this and it would be an excuse to bake more sourdough. What would you recommend as a smaller cut? A drumstick? Some escalopes? Or is this something else I have to wait for, like human connection? I know it won’t be the same as a whole breast
GeraldineB
London, UK
4/23/2020
But wait, Carla, how did you BBQ the turkey?
Anonymous
Oklahoma
4/23/2020