Deli-style roast turkey breast for sandwiches

Place the bone-in, skin-on turkey breast in a baking dish just slightly larger than it.

Poke through the skin with a sharp small knife 27 to 54 times, not deep, so seasoning penetrates and fat under the skin renders out.

Drizzle with about a tablespoon of olive oil and rub it over all surfaces with tongs, flipping, so the seasoning sticks.

Leave at room temperature 15 to 20 minutes to take the chill off.

Mix kosher salt (one teaspoon per pound of meat), plenty of black pepper, dried thyme, dried rosemary, dried oregano and a touch of smoked paprika.

Apply all the seasoning to both sides, the edges and any crannies; finish skin side up.

Add about a half inch of cold water to the bottom of the dish to keep the turkey moist and make a broth for gravy.

Put it in the center of a 450 degree oven and immediately reduce the heat to 300.

Roast low and slow at 300 for about an hour to an hour and 15 minutes, until the internal temperature is 145 to 150 (officially 150 or more).

Transfer to a smaller dish to cool; save the cooking liquid for gravy or stock. Wrap and refrigerate until thoroughly chilled, overnight.

Remove the meat from the rib cage: rib side up, cut in a few inches all around with the knife flat between carcass and meat, without going all the way to the bone; pull off the leftover meat, leaving connective tissue on the bone.

Slice the breast thinly, with the skin on.

Serve on toasted sourdough with cream cheese, rhubarb jam and baby arugula.