Turkey London broil is a delicious and versatile dish that can spruce up any meal. If you’re wondering how to cook up this tasty cut of meat, you’ve come to the right place! In this article, we’ll walk through everything you need to know to make a mouthwatering turkey London broil
What is Turkey London Broil?
London broil refers to a cooking method, not a specific cut of meat. It involves marinating a lean, thick cut of meat, searing it, then finishing it off in the oven. While flank steak is often used, turkey London broil swaps beef for turkey.
The turkey breast or thigh work great. They end up juicy, flavorful and easy to slice. Let’s get into the step-by-step instructions!
Ingredients
- 1-1.5 lbs turkey breast or thigh
- 1⁄4 cup olive oil
- 1⁄4 cup soy sauce
- 3 cloves garlic, minced
- 2 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 1 tsp dried thyme
- 1⁄2 tsp black pepper
- 1⁄4 tsp salt
Directions
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Mix the marinade: Whisk together the olive oil, soy sauce, garlic, Worcestershire sauce, brown sugar, thyme, pepper and salt.
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Marinate the turkey: Place the turkey in a shallow baking dish and cover with the marinade. Let it marinate for at least 2 hours in the fridge, turning occasionally.
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Sear the turkey Heat a skillet with oil over medium-high heat. Remove the turkey from the marinade and sear for 2-3 minutes per side.
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Bake the turkey: Transfer the seared turkey to a baking sheet and bake at 400°F for 25-30 minutes until the internal temperature reaches 165°F.
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Let rest and slice: Allow the turkey to rest for 10 minutes before slicing against the grain into thin slices.
That’s all it takes to make a mouthwatering turkey London broil! The sear gives you a delicious crust, while the baking ensures juicy, flavorful meat.
Turkey London Broil Tips
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Use bone-in thighs for more flavor and moisture. Boneless works too.
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Add extra marinade ingredients like garlic, lemon, or herbs.
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Broil for 3-5 minutes per side instead of baking for crisper results.
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Let the meat rest before slicing to retain juices.
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Slice against the grain for tender, easy-to-chew pieces.
Serving Suggestions
Turkey London broil is extremely versatile. Here are some tasty ways to serve it:
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On sandwiches with cheese, lettuce, tomato and mayo.
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In tacos, fajitas or quesadillas for a Tex-Mex twist.
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Over a salad with avocado, peppers and a vinaigrette.
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With roasted veggies like Brussels sprouts, sweet potatoes or asparagus.
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In a stir fry with noodles or rice for a one-pan meal.
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Chopped in pasta, chili, soup or stew recipes.
With so many possibilities, you’ll never get bored of leftovers! A turkey London broil makes the perfect weekday meal, but it’s also special enough for entertaining. Impress your family or guests with this delicious, crowd-pleasing dish.
FAQs
Still have some questions? Here are answers to some frequently asked questions:
What cut of turkey works best? The breast or thigh are ideal, but any boneless, skinless cut will work. Go for 1-1.5 lbs.
How long does it need to marinate? At least 2 hours, but you can marinate up to 12 hours for maximum flavor.
What if I don’t have an oven? You can broil it in the oven instead. Cook for 5-7 minutes per side.
Can I use a meat thermometer? Absolutely! Use one to ensure the turkey reaches 165°F.
How do I know when it’s done baking? Check for an internal temperature of 165°F. Juices will run clear.
Can I prep this ahead of time? Yes! Marinate the night before, then sear and bake right before serving.
Cooking up a tasty turkey London broil is easy with these helpful tips. Now you can enjoy this delicious, protein-packed dish any night of the week. Round out the meal with your favorite sides and dig in!
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.
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