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1 kg turkey breast I used one that’s off the bone and rolled up*
1/2 tbsp paprika
1/2 tsp oregano powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp cumin powder
1/2 tbsp salt
1/4 tsp pepper
1 tbsp olive oil


Mix the spices with the salt, pepper and olive oil to form a paste.
Rub the paste onto the turkey, place it in a container and cover it. It’s going to marinade in the fridge for at least 2 hours or ideally overnight.
Preheat the oven to 200C and place the turkey breast in an oven-safe dish. Tip: if you want to wash less afterwards (who doesn’t!) line the dish with baking paper first.
The cooking time will depend on the size of the breast. Mine was 1kg and took 1h20min to cook. I flipped it halfway through. To prevent it from drying out it’s best to use a meat thermometer and take it out when the center hits 73C / 163F. At this temperature it’s cooked through and all the bacteria have been eliminated.
Let it cool down completely before slicing so it doesn’t loose its juices to the chopping board. Once cool slice it thinly. It lasts up to 5 days in the fridge.
To make the sandwich on the photos I toasted the bread in a pan with butter (oink, I know) and added avocado, lettuce and Dijon mustard.
If you’re using a regular turkey breast it’s best to take it off the bone beforehand.

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