If you’re looking for a simple and flavorful weeknight dinner, learning how to cook turkey london broil in oven is a great skill. This lean cut can be incredibly tender and juicy when prepared correctly, and your oven does most of the work.
Despite its name, turkey London broil isn’t a specific cut. It’s usually a boneless, flattened turkey breast that’s perfect for marinating and broiling or baking. This method gives you a beautiful, sliceable centerpiece without needing a grill. Let’s get started on making your best one yet.
How To Cook Turkey London Broil In Oven
This is your master guide for a perfectly cooked turkey London broil. We’ll cover everything from choosing the meat to letting it rest. Follow these steps for a reliable result every single time.
What You’ll Need
Gathering your ingredients and tools first makes the process smooth. Here’s your checklist:
- 1 turkey London broil (1.5 to 2.5 pounds is typical)
- Your choice of marinade or dry rub (recipes below)
- 2 tablespoons of high-heat oil (like avocado or canola)
- Salt and black pepper
- A shallow dish for marinating
- An oven-safe skillet or roasting pan
- Meat thermometer (this is essential)
- Aluminum foil
- A sharp knife for slicing
Step 1: Prepare and Marinate the Turkey
Start by patting the turkey breast completely dry with paper towels. This helps the marinade stick and promotes browning. If your turkey breast is very thick in one area, you can gently pound it to an even thickness for uniform cooking.
Next, season it generously or use a marinade. You can use a simple dry rub with salt, pepper, garlic powder, and paprika. For more flavor, a wet marinade works wonders.
Simple Marinade Idea: Whisk together 1/4 cup olive oil, 3 tablespoons soy sauce, 2 tablespoons lemon juice, 2 cloves minced garlic, and 1 teaspoon dried herbs like thyme or rosemary.
Place the turkey in a dish or bag, cover it with your marinade, and let it sit in the refrigerator. Aim for at least 30 minutes, but 2 to 4 hours is ideal. Don’t marinate for more than 8 hours, as the acid can start to break down the texture to much.
Step 2: Preheat and Prepare the Pan
About 20 minutes before cooking, take the turkey out of the fridge. Letting it come closer to room temperature helps it cook more evenly. Preheat your oven to 375°F (190°C).
While it preheats, get your pan ready. An oven-safe skillet like cast iron is perfect because you can sear on the stove and then transfer it directly to the oven. Place the empty skillet in the oven as it preheats. A hot pan is key for a good sear.
Step 3: Sear the Turkey (Optional but Recommended)
Carefully remove the hot skillet from the oven using oven mitts. Place it on the stove over medium-high heat. Add your high-heat oil.
Place the marinated turkey breast in the hot skillet. You should hear a good sizzle. Sear it for 2-3 minutes on each side, until a golden-brown crust forms. This step adds incredible flavor and texture.
Step 4: Roast in the Oven
If you didn’t sear, just place your seasoned turkey in a roasting pan. For a seared turkey, the skillet goes straight into the preheated oven. The total cook time will vary based on size.
A general rule is about 20 to 30 minutes per pound. However, you should never rely on time alone. The internal temperature is the only way to guarantee perfect doneness.
Using a Meat Thermometer
Insert the thermometer probe into the thickest part of the meat. Avoid touching the pan. For turkey, the safe internal temperature is 165°F (74°C). For the most tender and juicy results, consider removing it from the oven at 160°F (71°C). The temperature will continue to rise by 5-10 degrees as it rests, a process called carryover cooking.
Step 5: The Crucial Resting Period
This might be the most important step. Once your turkey hits temperature, take it out of the oven. Transfer it to a clean cutting board and loosely tent it with aluminum foil. Let it rest for at least 10 minutes.
Resting allows the juices, which have been forced to the center by the heat, to redistribute throughout the entire cut. If you slice it immediately, all those flavorful juices will run out onto the board, leaving you with dry meat. Patience here makes a huge difference.
Step 6: Slicing Against the Grain
Look closely at the meat. You’ll see lines of muscle fibers running in one direction; this is the “grain.” Using a sharp knife, slice the turkey perpendicular to these lines (across them).
Slicing against the grain shortens the muscle fibers, making each peice much more tender and easier to chew. Cut the slices about 1/4 to 1/2 inch thick for serving.
Flavor Variations and Recipes
Don’t be afraid to experiment with different flavors. Here are a few easy ideas to change up your turkey London broil.
Garlic Herb Dry Rub
Mix 2 tsp salt, 1 tsp black pepper, 1 tsp dried thyme, 1 tsp dried rosemary (crushed), 1 tsp garlic powder, and 1 tsp onion powder. Rub it all over the turkey with a little oil before cooking.
Zesty Lemon Pepper
Combine 2 tablespoons olive oil, the zest of one lemon, 2 tablespoons fresh lemon juice, 1 tablespoon coarse black pepper, and 1 teaspoon salt. This creates a bright, tangy flavor profile.
Sweet and Smoky Paprika
Whisk 2 tbsp olive oil, 1 tbsp smoked paprika, 1 tsp cumin, 1 tbsp brown sugar, 1 tsp salt, and 1/2 tsp cayenne pepper (optional). This gives a barbecue-like taste without the grill.
Common Mistakes to Avoid
- Skipping the rest: We mentioned it, but it’s worth repeating. Don’t skip the rest!
- Over-marinating: Too long in an acidic marinade can make the surface mushy.
- Cooking by time only: Ovens vary. Always use a meat thermometer to check for doneness.
- Slicing with the grain: This makes the meat tough and stringy. Always find the grain and cut across it.
- Using a dull knife: A sharp knife gives clean slices and prevents shredding the meat you worked hard to cook.
Serving Suggestions
Your beautifully sliced turkey London broil is the star. Here are some great sides to serve with it:
- Classic mashed potatoes or roasted sweet potatoes
- Simple steamed green beans or asparagus
- A fresh garden salad with a vinaigrette
- Rice pilaf or quinoa
- Roasted carrots or Brussels sprouts
Leftovers are fantastic too. Use them in sandwiches, salads, wraps, or soups throughout the week. They store well in the fridge for up to 4 days.
FAQs About Cooking Turkey London Broil
What cut of meat is turkey London broil?
It’s typically a boneless, skinless turkey breast that has been butterflied and flattened to an even thickness. This shape and size is ideal for the cooking method.
Can I cook turkey London broil from frozen?
It’s not recommended. For the best results, especially with marinating and even cooking, you should fully thaw the turkey in the refrigerator first.
What’s the best oven temperature?
A moderate temperature of 375°F works well. It cooks the meat through without burning the outside. Some recipes start with a high heat for searing and then reduce the temperature, but 375°F is a reliable single temperature for the whole process.
How long do you cook a turkey London broil per pound?
At 375°F, plan for approximately 20 to 30 minutes per pound. Always verify with a meat thermometer, as thickness affects time more than weight alone.
Why was my turkey London broil tough?
Toughness usually comes from overcooking or slicing with the grain. Ensure you remove it at or just before 165°F and always slice perpendicular to the muscle fibers.
Can I use a different marinade?
Absolutely! Any marinade suitable for poultry will work. Just remember the basic ratio of oil, acid (like vinegar or citrus), and your favorite herbs and spices.
Mastering how to cook turkey london broil in oven is a straightforward way to get a healthy, protein-rich meal on the table. With a good marinade, careful attention to temperature, and that essential rest, you’ll have a tender, flavorful main dish that everyone will enjoy. Remember the key tools: a hot pan for searing, a reliable meat thermometer, and a sharp knife for slicing. Give it a try next time you need a simple but impressive dinner option.