Ever since I did the math and figured out how much salt was really in a Boar's Head Turkey Sandwich, I've wanted to make my own turkey for sandwiches.  The farmers market in the East Village always has a booth for Di Paola's turkey, so I pick up a breast every few weeks.  I usually get about 5-6 servings out of it over a few days:  2 dinners, 1-2 sandwiches, and then 1-2 salads.  

Ingredients

• 2-3 lb turkey breast
• Olive oil
• Chicken broth or wine
• lemon or lime juice
• Kosher salt
• Pepper
• cumin (optional)
• chile powder (optional)
• cinamon (optional

Directions

1. Heat oven to 325
2. Heat cast iron pan on stove top. Add teaspoon of olive oil.
3. Rub turkey with olive oil, salt, pepper, other seasonings
4. Sear turkey for about a minute on all sides
5. Place skin side up (skin towards top of oven)
6. Add broth or wine, so it goes about 1 inch up in the pan
7. Place in oven.  Cook for about 1 hour. Remove pan from heat when skin looks cooked.  Cover with tin foil, and let sit for 15 minutes.

Tip 1: Can brine turkey in advance with cinammon and salt water bath.  This will help make sure your turkey never dries out. 

Tip 2: In a pan, reduce the left over broth and add mustard for a nice gravy.