PASTRAMI TURKEY BREAST FOR THE BEST THANKSGIVING LEFTOVERS SANDWICHES

Pastrami Turkey Breast for the Best Thanksgiving Leftovers Sandwiches image

Provided by Chris Morocco

Time 1h45m

Yield Serves 8

Number Of Ingredients 9

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)

Steps:

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.
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.
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.
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.