Turkey London broil cooks best as a seasoned, seared turkey breast finished to 165°F and sliced thin across the grain for tender, juicy slices.
Turkey “London broil” isn’t a classic cut; it’s usually a butterflied turkey breast treated like the beef technique—marinate or dry brine, cook over high heat, then slice thin. The payoff is fast, weeknight-friendly turkey with crisp edges and moist centers. This guide shows you the exact steps for oven, broiler, and grill, with clear temps, timing cues, and slicing tips so every plate lands tender.
What Turkey London Broil Actually Is
In many markets, turkey London broil means a boneless, flattened breast sold ready to season and cook hot and fast. The name borrows from the beef method (high heat and thin slicing) rather than a specific turkey cut. Regional butchers have promoted this style for years, especially in the Mid-Atlantic, where it picked up a “London broil” label in poultry cases. You’ll treat it like a thick cutlet or small roast: season well, apply direct heat to build browning, then finish gently to the right internal temperature.
Core Principles That Make It Work
- Season Early: Dry brine with 1 tsp kosher salt per pound for 6–24 hours, or marinate 2–12 hours. Pat dry before searing.
- High Heat First: Sear to build color and flavor; finish at moderate heat so the center reaches target without drying out.
- Cook By Temperature: For poultry, the safe finish is 165°F (74°C). Use a probe or instant-read thermometer; don’t rely on color.
- Rest And Slice Thin: Rest 10–15 minutes, then slice across the grain at a slight angle. Thin slices stay tender and juicy.
Quick Reference: Thickness, Heat, And Time
This table helps you plan the cook. Times are estimates; always pull by thermometer.
| Piece Thickness | Primary Heat & Finish | Estimated Time To 165°F* |
|---|---|---|
| 1 inch (2.5 cm) | Sear 2–3 min/side, finish 350°F oven | 10–15 minutes after sear |
| 1.5 inches (4 cm) | Sear 3–4 min/side, finish 350°F oven | 15–25 minutes after sear |
| 2 inches (5 cm) | Sear 4–5 min/side, finish 325–350°F oven | 25–35 minutes after sear |
| Butterflied breast, uneven | Broil 4–6 in from element, flip once | 12–20 minutes total |
| Grill, medium-high | Direct 4–6 min/side, then indirect | 16–28 minutes total |
| Small pieces/cutlets | Hot skillet only | 6–10 minutes total |
| Stuffed or rolled | Sear, finish 325°F oven | 30–45 minutes total |
*Use a food thermometer; safe doneness for turkey is 165°F as outlined by the USDA and FoodSafety.gov.
How Do You Cook A Turkey London Broil? Oven Method That Delivers
Ingredients And Gear
- 1.5–2 lb turkey London broil (butterflied breast)
- 2 tsp kosher salt (or 1 tsp per pound) + 1 tsp black pepper
- 2 tbsp olive oil
- Optional rub: 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp dried thyme
- 12-inch oven-safe skillet or heavy sheet pan, instant-read thermometer
Step-By-Step
- Season: Dry brine 6–24 hours (salt only) or toss with your rub 30–60 minutes before cooking. Bring to room temp for 20–30 minutes while you heat the pan.
- Preheat: Heat oven to 350°F. Set skillet over medium-high 3–4 minutes.
- Sear: Pat turkey dry. Oil the meat lightly. Sear 2–4 minutes per side until deep golden.
- Finish: Move skillet to the oven. Roast until the center reads 160–165°F at the thickest point; check after 10 minutes, then every 5 minutes.
- Rest: Transfer to a board, tent loosely, and rest 10–15 minutes. Carryover brings it to target and lets juices settle.
- Slice: Cut thin across the grain at a slight bias. Serve with pan juices.
For safety, aim for 165°F in the thickest portion before serving. The USDA lists 165°F as the safe minimum for all poultry, and FoodSafety.gov echoes that target in its temperature chart. Link your rule check here if you want a quick reference: USDA temperature chart and FoodSafety.gov chart.
Cooking A Turkey London Broil Under The Broiler — Fast Browning
Broiling is the classic “London broil” move. Use it when the piece is 1–1.5 inches thick and reasonably even.
- Position: Place an oven rack 4–6 inches from the element. Line a rimmed sheet with foil; set a lightly oiled rack on top.
- Preheat: Set broiler to high for 10 minutes.
- Cook: Broil 6–8 minutes; flip; broil 5–8 minutes more. Start temp checks at the 10-minute mark.
- Finish: When the center hits 165°F, rest 10 minutes and slice thin against the grain.
Cooking A Turkey London Broil On The Grill — Timing And Heat
The grill adds smoke and char. Think two-zone heat: sear hot, finish on the cooler side until done.
- Preheat: Set up for medium-high direct heat and a cooler zone.
- Sear: Grill 4–6 minutes per side over direct heat to color.
- Finish: Move to indirect heat and cook until the center reads 165°F. Rest and slice thin.
Plenty of dietetic and wellness sites offer grilled “turkey London broil” templates; the constant across them is this thermometer-led finish at 165°F.
Seasoning Paths That Work
Dry Brine (Max Flavor, Crisp Edges)
Salt the turkey all over, add pepper and dried herbs, and refrigerate uncovered on a rack 6–24 hours. Pat dry before cooking. Dry brining improves browning and keeps the meat juicy during the hot sear.
Classic Marinade (Beef-Style London Broil Vibe)
Whisk 1/3 cup olive oil, 2 tbsp soy sauce, 2 tbsp balsamic or lemon juice, 1 tbsp brown sugar, 2 minced garlic cloves, and black pepper. Marinate 2–12 hours, then pat dry so the surface sears well.
Herb Paste Rub
Blend parsley, garlic, grated hard cheese, olive oil, salt, and pepper into a paste. Spread thinly over both sides before searing; finish in the oven.
Searing, Thermometers, And Doneness
Good color drives flavor. A dry surface, hot pan, and patience deliver that crust without overcooking. Then temperature control takes over. A reliable thermometer removes the guesswork and keeps you out of the dry zone. Food desks and testing labs warn that pop-up indicators aren’t dependable; a digital probe gives you precise readings where it counts.
Probe Placement That Reads True
- Insert into the thickest part of the breast, away from bone or pan.
- Spot-check in a second area if thickness is uneven.
- Start checks early; you can always cook longer, but you can’t bring moisture back once it’s gone.
Pan Sauce In Five Minutes
While the meat rests, set the searing skillet over medium. Add 1/2 cup stock, simmer and scrape browned bits, reduce by half, swirl in 1 tbsp butter, and finish with lemon. Spoon over thin slices.
Second Table: Troubleshooting And Fixes
| Issue | Likely Cause | Fix Next Time |
|---|---|---|
| Dry edges | Surface stayed wet; too long under direct heat | Pat dry; shorten sear; finish lower at 325–350°F |
| Undercooked center | Heat only from one side; no carryover | Flip once; finish in oven or indirect zone; rest 10–15 min |
| Pale crust | Pan not hot; crowded pan | Preheat longer; sear in batches |
| Salty bite | Too much brine or small piece | Use 1 tsp salt per pound; shorten brine window |
| Stringy slices | Sliced with the grain | Turn the piece; slice across the grain at a bias |
| Thermometer lies | Hit bone or hot pan | Re-probe center mass; avoid bone and metal contact |
| Pop-up confusion | Indicator triggered late or early | Trust your digital thermometer instead |
Make-Ahead And Leftovers
Cook the turkey London broil earlier in the day, chill whole, and slice just before serving. For sandwiches, slice cold and rewarm gently in pan sauce or broth until just hot. Avoid boiling; keep slices under 165°F on reheat so they stay moist.
Safety And Temp Rules In Plain Words
All poultry is safe at 165°F. That single number keeps you in the clear, whether you choose oven, broiler, or grill. Official temperature charts spell it out and remain the best reference to keep handy while you cook.
Where This Style Comes From
The “London broil” label for turkey grew from butcher-case creativity rather than a traditional cut. It mirrors the beef method: hot, direct heat to brown, careful finish, thin slices across the grain. Regional reporting has traced versions of this to New Jersey shops that popularized marinated turkey breasts under the London broil name.
How Do You Cook A Turkey London Broil? Put It All Together
Here’s the fast recap you can follow every time:
- Season well (dry brine or marinade), then pat dry.
- Sear hot to build color.
- Finish at 325–350°F (or broil/grill with a cooler zone) until the center hits 165°F.
- Rest 10–15 minutes.
- Slice thin across the grain and serve with quick pan sauce.
With that sequence, how do you cook a turkey London broil? You cook by temperature, not by the clock, and you slice to tenderness. That’s the whole game.
