One way to make a great turkey breast for sandwiches is by salting the meat like you would cure pork for bacon. The so-called “dry-brining” technique of prepping poultry is one of the easiest and most effective ways of making sure your turkey or chicken comes out succulent and moist. A method first popularized by Judy Rodgers at her Zuni Cafe in San Francisco, her salt rub style was featured in Cook’s Illustrated in the mid-aughts and it revolutionized the way home cooks prepared their holiday turkeys. No longer did people have to wrestle with giant pots of salted water taking up their entire refrigerators, the salt alone could redistribute the bird’s own natural juices while slightly changing the structural make-up of the meat so it would retain even more valuable water during cooking. (For the record, I was never a wet-brine fan. I would always make turkey with pounds of butter to keep it moist. With this method I don’t bother adding much fat, even when roasting a whole bird in the oven.)
And rather than worrying about constantly checking on a turkey in the oven on game day, why not just put everything in a slow cooker which is not only easier, it also ensures an extra juicy turkey. By going the extra yard of using a slow cooker which keeps all of the liquids in the pot instead cooking in a drying oven — good for crispy skin, bad for poultry — you get a firm, tender turkey without the typical dryness or mealiness.