Are you sick of the traditional beef London Broil and want to try turkey instead? Look no further! This turkey London Broil will give you tender, juicy meat that you can cut into thin slices. It will also have a strong taste and be full of flavors.
There are times when it’s hard to cook a turkey breast without drying it out, and we don’t try because we’re afraid we won’t do it right. Today we give you a solution: let us introduce you to the Turkey London Broil recipe!.
Broiling a turkey may seem daunting, but it’s actually a great cooking method that results in delicious, tender and juicy meat when done properly As a passionate home cook and turkey lover, I’m excited to share my best tips for how to perfectly broil a turkey
Selecting the Right Turkey
The first step is choosing a high-quality fresh or thawed turkey. For even broiling, select a turkey that is 10 to 15 pounds Carefully remove the giblets and neck from the inner cavities Rinse the turkey under cold water and pat it completely dry.
Prepping the Turkey
Rub the turkey all over with olive oil or melted butter. This helps promote browning and seals in moisture. Feel free to add herbs, spices, garlic, onion, salt, and pepper to the oil or butter for extra flavor. Let the turkey sit at room temperature for 30-60 minutes before broiling so it cooks more evenly.
Setting Up the Broiler
Preheating the broiler properly is vital. Position the oven rack so the turkey will be 4-6 inches from the heating element. Set the broiler to high and allow 10-15 minutes for preheating before cooking. If your oven lacks a built-in broiler, use a countertop broiling appliance and preheat it well.
Broiling Times and Temperatures
Broil the turkey for approximately 15-20 minutes per pound, depending on size. Use these general guidelines:
- 10-12 lbs: Broil for 18-22 minutes per lb
- 12-15 lbs: Broil for 15-18 minutes per lb
- 15-18 lbs: Broil for 12-15 minutes per lb
Rotate the pan periodically for even browning. Monitor temperature using an instant-read thermometer in the thickest part of the thigh and breast until it reaches 165°F.
Monitoring Browning
If the turkey skin browns too quickly before the interior is cooked, loosely tent foil over the areas that are browning too fast. Keep a close eye on it near the end of the broiling time.
Letting the Turkey Rest
Letting the turkey rest after cooking for 15-20 minutes allows the juices to reabsorb for a moist interior. I recommend resting for 18 minutes before carving.
Carving and Serving
Once rested, remove the legs and slice the breast meat into thin slices. Arrange on a platter and spoon over any accumulated juices for extra moisture and taste. Your perfectly broiled turkey is ready to serve!
Turkey Broiling Tips and Tricks
Here are some of my top turkey broiling tips for best results:
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Leave the wings and drumsticks on if possible for even cooking.
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Add sliced onions, carrots, or celery to the broiler pan for flavor and moisture.
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Brush turkey with melted butter or oil midway through broiling for increased browning and richness.
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Use an instant-read thermometer to avoid under or overcooking. Take temperature in multiple spots.
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Tent turkey loosely with foil if areas are browning too quickly or unevenly.
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Let turkey rest for at least 15 minutes after cooking for redistribution of juices.
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For best results, maintain oven broiler temperature between 500-550°F.
Common Turkey Broiling Problems and Solutions
Broiling turkey can have some challenges. Here are some common issues and proven solutions:
Problem: Turkey skin is burning or broiling unevenly.
Solution: Tent foil over hot spots, rotate pan periodically, and adjust oven rack height as needed.
Problem: Turkey cooked on outside but raw inside.
Solution: Broil longer monitoring temperature, and raise oven rack closer to heating element.
Problem: Turkey is dry and tough after broiling.
Solution: Don’t overcook. Rely on thermometer for 165°F doneness and let rest 15+ minutes before cutting.
Problem: Turkey doesn’t brown sufficiently during broiling.
Solution: Increase oven temperature, brush turkey with oil/butter, and broil slightly longer if needed.
Frequently Asked Questions About Broiling Turkey
Here are answers to some common questions about broiling turkey:
What size turkey is best to broil?
A 10 to 15 pound turkey broils the most evenly. Larger birds can work but may require more monitoring.
Should I stuff the turkey before broiling?
For food safety, it’s not recommended. Cook stuffing separately in a baking dish.
What oven rack position is ideal?
For the best results, use a rack height of 4-6 inches from the broiler/heating element.
Is a broiler pan necessary?
Yes, it promotes air flow and catches drippings. A wire rack in a sheet pan also works well.
How do I know when the turkey is done?
Use an instant-read thermometer in multiple areas and cook until it reaches 165°F. Don’t rely on time alone.
Can I broil a frozen turkey?
No, always thaw turkeys fully in the fridge before broiling for proper cooking and food safety.
Do I need to baste the turkey while broiling?
Basting with butter or oil helps browning but is not required. Monitor and adjust as needed.
Satisfying Turkey Broiling Recipes
Once you’ve mastered basic broiled turkey, try these delicious recipe ideas:
- Broiled Herb-Rubbed Turkey Breast
- Spicy Broiled Turkey Drumsticks
- Broiled Honey Mustard Turkey Breast
- Broiled Mediterranean Turkey with Garlic and Lemon
What to serve with the Turkey London Broil?
A turkey London broil cooked in the oven can be served with a variety of vegetables, such as campfire vegetables, brussel sprouts, zucchini, and more. Cheesy campfire potatoes also come great with turkey, oven-roasted potatoes, mashed potatoes, and fries: the ideas are endless. Check out our full list of gluten free side dishes!.
For foodies, here’s an idea: we usually don’t use a marinade again after it’s been used, but in this case, it might be possible to use a little water in a pan to thin out the extra marinade. To do this, use a kitchen sieve to take the spring onions out of the marinade. Then, add a little water to the marinade and bring it to a boil. Let it simmer for about ten minutes, and you’ll have a tasty London Broil sauce that goes great with your potatoes and vegetables.
For the Turkey London Broil Marinade:
- 2 tablespoon balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon light olive oil, canola, or vegetable oil
- 3 spring onions
- 2 tablespoons brown sugar
- 4 tablespoons soy sauce
Do the first two steps the day before so the meat has time to soak up the flavors of the marinade. When you cook it, don’t forget that this recipe can be a little different depending on the size of your turkey. I trust you to keep an eye on it while it broils.
Step 1: Put the oil, soy sauce, Worcestershire sauce, balsamic vinegar, brown sugar, and small pieces of green onion in a bowl. This is the London Broil marinade.
Step 2: In a Ziploc bag, place your turkey and pour in the marinade. Close the bag and let it sit overnight in your refrigerator.
Step 3: Preheat your oven to 350°F.
Step 4: Take the turkey out of the tasty marinade and use your hands to spread the butter evenly over it. Add ½ teaspoon of black pepper and salt to season the turkey.
Step 5: Put the turkey on a baking sheet lined with aluminum foil and bake it in the broiler. The meat needs to be about 8 inches away from the standard rack over the broiler distance. Cooking time will vary based on the thickness of your piece of meat. Cook for about 15~20 minutes until the exterior is nicely browned. It should be halfway cooked at this point. Then turn over and broil for another 15~20 minutes until nicely colored. If you have a meat thermometer, put it in the thickest part of the turkey. The temperature should read 165 degrees F.
Step 6: Once the turkey is the right color, take it out of the oven and let it rest outside for 10 minutes. Then, carefully cut it into thin slices across the grain. The meat should be soft and fondant. Serve with campfire veggies, and roasted potatoes. Here, the turkey went quickly over the BQQ!.