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.
Ingredients
4 Servings
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
Leave a Review
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