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Author:
Franco Salzillo
You’ll be surprised to know the London broil is an American steakhouse classic and not British at all. It is, though, inspired by many English roasts that look the part.
A typical London broil is made with either flank steak or top round. Though cuts you must marinate and cook for long hours to tenderize the meat.
In this case, we’re not going with traditional beef but with turkey because, why not? After all, turkey meat is lean and healthy. And when cooked right, it’s juicy and very flavorful.
The neat thing about working with turkey instead of beef is that you don’t have to marinate the meat for long hours. Instead, we’re rubbing a large boneless, skinless turkey breast with butter, salt and pepper. A few dried herbs help as well!
Then we’re broiling the turkey for about an hour until cooked through. You can unquestionably imagine all that butter penetrates the flesh, giving it flavor and tenderizing it simultaneously. That’s the beauty of it.
And here’s the secret behind any London broil. You must slice it against the grain. That’s what you do with flank steak, and that’s what we’re doing with turkey as well. This guarantees the turkey is not tough or chewy. Instead, it will melt in your mouth!
A few classic side dishes for such juicy and satisfying dish include roasted, or butter-seared veggies, mashed potatoes (with gravy,) roasted baby potatoes and even French fries. There’s no limit here. Try to have some veggies, at the very least, and a starchy side — that’s a balanced and beautiful meal indeed!
As a final note, know that a buttery and creamy oak-aged Chardonnay will pair nicely with a steamy turkey broil. That’s a match made in heaven and a genuine new classic food and wine pairing. After all, food is only one side of the coin; what you drink with it matters, too!
Preheat the oven to 350°F
In a baking dish, place the turkey. Combine the softened butter with salt, pepper, oregano and thyme. Use your hands to rub the bird thoroughly on all sides.
Roast for approximately 45-50 minutes (for two pounds).
Remove the turkey from the oven and let it rest for ten minutes.
Slice against the grain in thin slices.
Served with steamed veggies and roasted potatoes!
