Juicy, herb-scented turkey roasted until golden, then sliced thin for sandwiches, makes meal prep feel like a treat rather than a chore. A simple brine keeps the meat tender, while a smoky paprika rub adds deep, savory flavor. If you enjoy make-ahead dishes, also try our Chicken Roulade with Gelatin and Homemade Cheese with Sun-Dried Tomatoes.
Ingredients
- 2 turkey fillets (~700-800 g / 1.5-1.8 lb)
- 500 ml (2 cups) water
- 1 bay leaf
- Peppercorns
- 2 garlic cloves
- Smoked salt (rosemary-flavored works well)
- Kitchen twine
- For the rub:
- Smoked salt
- 2 tbsp oil
- 1 tbsp soy sauce
- Red paprika
Instructions
- Add the bay leaf, peppercorns, sliced garlic, and smoked salt to the water.
- Brine the turkey fillets in the refrigerator for at least 1-2 hours.
- Remove, pat dry, and tie tightly with twine.
- Mix the rub ingredients and coat the meat well.
- Roast until beautifully browned and cooked through.
- Cool, slice, and enjoy in sandwiches.
Tips
- Tie the fillets tightly so they cook evenly and slice into neat rounds.
- Let the roast rest before slicing so the juices stay in the meat.
- For more roasting ideas, browse Allrecipes and USDA guidance.
Nutrition: per 100 g: 85 kcal, protein 19 g, fat 0 g, carbs 1 g