As a home cook who loves experimenting with different cuts of meat, I was intrigued when I came across turkey London broil at my local butcher shop. The name “London broil” refers to a cooking method rather than a specific cut of meat. While it’s commonly associated with flank steak, you can also prepare turkey this way for a lean, flavorful meal.
In this article, I’ll walk through how to cook a turkey London broil from start to finish along with helpful tips I’ve learned. Let’s get cooking!
What is Turkey London Broil?
Turkey London broil is prepared using a whole turkey breast. The breast meat is lean and tender, making it ideal for high-heat searing followed by roasting to get a flavorful crust on the outside while keeping the inside juicy.
London broil originated as a cooking technique for flank steak, but it works great with turkey breast too. The keys are marinating the meat to infuse flavor and then using a hot skillet or grill to quickly sear the exterior.
Picking the Best Turkey Breast
When selecting a turkey breast for London broil, choose one that is:
- Boneless for easier cooking and slicing
- Skinless to reduce fat and calories
- 1.5 to 2 lbs to serve 3-4 people
- Evenly thick so it cooks evenly
Avoid breasts with any tears or blemishes in the meat. The fresher, the better!
Marinating for Maximum Flavor
Before cooking, it’s important to marinate the turkey breast for 2-4 hours. This infuses the meat with lots of extra flavor
Some simple marinade ideas include:
- Italian dressing with garlic, oregano, basil
- Soy sauce, brown sugar, ginger, garlic
- Balsamic vinegar, olive oil, mustard, garlic
Make sure to pierce the turkey all over with a fork to help the marinade penetrate deeply.
Hot Searing and Roasting
To cook turkey London broil:
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Preheat oven to 400°F.
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Heat 1 tbsp oil in a skillet over medium-high heat.
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Add turkey and sear for 2-3 minutes per side until browned.
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Transfer to a baking dish and roast 20-25 minutes until internal temperature reaches 165°F.
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Remove from oven, tent with foil, and rest 10-15 minutes before slicing.
The initial searing gives you that crusty flavor you expect from London broil. Roasting finishes cooking the interior gently and keeps the meat extra juicy.
Slicing Against the Grain
Once rested, use a sharp knife to slice the turkey against the grain. This cuts across the muscle fibers, ensuring tender, easy-to-chew pieces.
Serve warm on its own or with your favorite sides like mashed potatoes, roasted veggies, or a fresh salad.
Handy Turkey London Broil Tips
Over the years, I’ve picked up some useful tips for getting the best results:
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Pound the breast to an even 1/2 inch thickness so it cooks evenly.
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Dry brine by salting the turkey overnight before marinating to boost flavor.
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Use a meat mallet to help the marinade penetrate deeper into the meat.
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Add marinade to the baking dish for extra flavor.
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Use a meat thermometer for perfectly cooked turkey every time.
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Let rest for full 10-15 minutes before slicing for juicy meat.
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Slice across the grain for tender, bite-sized pieces.
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Save leftovers for turkey sandwiches or salads all week!
Alternative Cooking Methods
While roasting in the oven is most common, you can also cook turkey London broil using:
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Grill: Gets nice sear marks. Cook 6-8 minutes per side.
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Broiler: Cooks quickly under high heat. Watch closely to avoid burning.
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Slow cooker: Marinate overnight. Cook on low 6-8 hours for fall-apart meat.
The searing step is optional with these methods since the turkey browns from the direct heat.
Serving Suggestions
Turkey London broil deserves some delicious sides! Here are some of my favorites:
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Mashed potatoes – Classic pairing!
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Roasted veggies – Brussels sprouts, onions, carrots.
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Cranberry sauce – For a touch of sweetness.
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Gravy – Rich turkey gravy made from pan drippings.
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Bacon green beans – Salty, crisp green beans.
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Dinner rolls – To soak up all that tasty gravy.
With so many possibilities, you can create a whole Thanksgiving-inspired meal!
Make a Turkey London Broil Tonight
Tag: turkey london broil
When the “Kosher Connection” Team decided to feature stuffing for the November LinkUp, I was so excited to post this recipe! I also happen to be doing a Thanksgiving demo tonight, so the timing was perfect to develop this dish to perfection. I prefer to make individual turkey roulades using turkey cutlets, but you can also make one larger one using a turkey london broil (essentially a skinless, boneless turkey breast half) that’s been butterflied and pounded. The visual impact is enough to make everyone at the table ooh and ahh. And that’s before they’ve even tasted it.
Now I love a beautiful plate of food as much of the other person, but I don’t like to spend hours in the kitchen. To simplify this recipe, I decided not to sear the turkey breasts (this gives it a nice brown color all around) because that would require me to tie each one up with kitchen twine. Instead, I just rubbed them down with some paprika, garlic powder and olive oil, baked seam-side down in the pan. My 5-Minute (no-joke!) stuffing also keeps things simple, but you can easily stuff the roulades with any store-bought filling (even cold cuts, like in this recipe).
So, if you’re making thanksgiving for a small group, and a whole turkey seems too large for your crowd (or like me, you’re daunted by the thought of cooking the huge bird), give this beautiful and delicious recipe a try!
For more delicious Thanksgiving stuffing recipes, visit the Kosher Connection Linkup below. Happy Thanksgiving!
1 pkg turkey cutlets salt and pepper 5 minute stuffing (recipe below) paprika garlic powder extra virgin olive oil 1/4 cup chicken stock
Method:
Preheat oven to 400 degrees. Place turkey cutlets between two sheets of plastic wrap and pound with a mallet or rolling pin to even thickness. Remove plastic wrap and season with salt and pepper. Place a spoonful of stuffing on the turkey breast and spread out over cutlet, leaving a 1″ border all around. Starting from the shortest side, roll the turkey breast tightly and place seam-side down in a baking dish. Repeat with remaining cutlets (use a second baking dish, if needed). Sprinkle the roulades with paprika and garlic powder and drizzle with olive oil. Lightly rub in the spices. Pour 1/4 cup chicken stock into the bottom of the pan (repeat with 2nd pan, if you are using). Cover, and bake for 15-20 minutes (more for thicker cutlets). Uncover and bake for an additional 5 minutes.
Slice each roulade and serve over cranberry sauce. My mulled wine version works wonderfully with this recipe!
VARIATION: Instead of cutlets, you can make a larger roulade using a butterflied turkey breast (or turkey london broil). Pound out the breast to even thickness and continue as above. Bake for approximately 1 hour, until thermometer reaches 160 degrees.
One taste of this fantastic stuffing and you’d never imagine it took only 5 minutes to make! There are few tricks here! Firstly, instead of sauteing up onion and garlic, I just use onion and garlic flavored croutons! Nifty, right? Then, I add just a touch of poultry seasoning (a little goes a long way!) to give it that been-stuffed-into-a-bird-for-hours quality! Using frozen spinach not only eliminates work, it also adds a beautiful touch of green – so festive and autumnesque!
1 10oz. box frozen chopped spinach, thawed 2 tbsp olive oil salt and pepper, to taste 2 cups chicken stock 1 5.25oz. bag onion & garlic flavored croutons 1/4 tsp poultry seasoning
Method:
Using gloves, squeeze out spinach to remove water. Heat up olive oil in a skillet and add spinach. Season with salt and pepper, and stir until heated through. Add chicken stock, stirring to incorporate, and heat through. Add the croutons and poultry seasoning and stir until croutons soften and soak up the chicken stock.
1 year ago: creamy pareve mashed potatoes
Turkey London Broil Blessing
FAQ
How to cook Turkey London Broil in the oven?
Preheat oven to 400 degrees. Place turkey on a baking sheet. Reduce oven heat to 350 degrees and roast for approximately 20-25 minutes total or until the internal temperature is 160 degrees.
Which cooking method is preferred for London broil?
- Marinate well: Due to its lean nature, London Broil benefits significantly from marinating to enhance flavor and tenderness.
- Slice against the grain: To further improve texture, always slice the cooked London Broil thinly against the grain.
- Cook to medium rare: Aim for a medium-rare doneness to avoid toughness.
Can you cook a turkey on broil in the oven?
Place the turkey into the oven on the middle shelf and broil for five minutes. Turkey should cook to a nice golden brown on the top side. Turn breast over and broil the other side for another five minutes, watching closely to ensure it doesn’t burn. Turn the broiler off and set the oven back on to 375°.
How do you cook London broil without it being tough?
Trim out the strip of gristle before cooking. Or, Tenderize the London broil mechanically by poking it deeply many times with a fork.Jan 26, 2018