How To Cook A Turkey London Broil | A Complete Guide

You probably know London broil as a beef cut, cooked quickly under high heat and sliced thin. The name itself is ambiguous — it describes a cooking method more than a specific cut of meat. So when someone says “turkey London broil,” it sounds confusing, maybe even contradictory.

A turkey London broil is simply a turkey breast cut, typically 2 to 3 pounds, cooked using the same high-heat, slice-against-the-grain technique as the beef version. Its appeal is straightforward: turkey breast that cooks fast without drying out, provided you know the right temperature and timing. This guide covers oven roasting, broiling, grilling, and smoking, so you’ll have a go-to method regardless of your equipment.

What Exactly Is A Turkey London Broil?

A turkey London broil is a cut of turkey breast, usually weighing 2 to 3 pounds, prepared similarly to beef London broil. The meat is cooked quickly with high, direct heat, then rested and sliced thinly across the grain.

It can be thought of as a very large chicken breast for cooking purposes. The approach is the same — high heat, careful timing, and a good thermometer — but the larger size means you need to adjust your cook times compared to a standard chicken or turkey breast.

How It Differs From Beef London Broil

Beef London broil is often a flank steak or top round, cooked to medium-rare (135°F) or medium (145°F). Turkey London broil, being poultry, must reach a higher internal temperature to be safe. That difference means your cook time and moisture management matter more with the turkey version.

Why The Cooking Method Matters For Tenderness

Turkey breast is lean. Without the intramuscular fat of beef, it dries out fast under high heat. The London broil technique — fast cooking, then thin slicing against the grain — is designed to counteract that. The quick sear keeps the exterior from toughening, and the thin slices make each bite tender rather than chewy.

A good marinade helps, too. A simple option includes brown sugar, kosher salt, and oil (such as grapeseed or avocado oil). Even 30 minutes of marinating adds flavor and some moisture insurance.

• High heat seals the surface: A broiler, grill, or hot oven creates a browned crust while the interior stays moist. The turkey needs about 40–50 minutes in the oven at 375°F, or less time under direct broiler or grill heat.
• Resting redistributes juices: Let the turkey rest for 15 minutes after cooking. Resting allows the juices to settle back into the meat, so they don’t run out onto the cutting board when you slice.
• Across-the-grain slicing breaks up fibers: Slicing across the grain shortens the muscle fibers, making each bite noticeably more tender. Slicing with the grain gives you long, chewy strips.
• Moisture management matters: Because turkey breast is lean, avoid overcooking by even 5 minutes. A reliable meat thermometer is your best tool.

Oven Roasting At 375°F Is The Most Reliable Method

For most home cooks, oven roasting delivers consistent, repeatable results. A 2 to 3 pound turkey London broil should be roasted at 375°F for 40 to 50 minutes, depending on its exact weight and your oven’s calibration. The key is the internal temperature: 165°F in the thickest part of the meat.

Placing the turkey on a wire rack inside a baking sheet allows hot air to circulate underneath, promoting even cooking. If you want to add extra flavor, consider baking with additions like marinades, herbs, mirepoix, or a splash of wine. The moderate oven temperature gives you a little more leeway with timing than broiling does.

For a detailed walkthrough of roasting times and visual checks, the oven roasting time guide from Jamiegeller covers the full process from prep to slicing.

Four Ways To Cook A Turkey London Broil

Each method has different time and temperature requirements. The table below summarizes the key differences so you can choose based on your available equipment.

The broiler and grill methods cook faster but require closer attention. The smoker is the slowest method, ideal for a deeper, wood-fired flavor. For any method, be sure your meat thermometer reads 165°F before you pull the meat off the heat.

Safety, Slicing, And Serving The Finished Dish

Because turkey is poultry, the internal temperature rule is non-negotiable. A meat thermometer should be used to check doneness; the turkey is fully cooked when it reaches 165°F in the thickest part. Never rely on color or time alone.

Once the turkey reaches temperature, let it rest, lightly covered, for 15 minutes. Resting allows the juices to redistribute, so they stay in the meat during slicing. Then slice the turkey London broil across the grain to ensure tenderness; slicing with the grain can result in tough, chewy meat.

For the broiler method, watch closely because broilers cook fast and can burn the meat. A recommended starting time is 12 minutes per side for a 2-pound piece. The broiler cooking time guide from Blessherheartyall offers a practical starting point for first-timers.

The Bottom Line

Cooking a turkey London broil is straightforward once you understand the temperature target and the importance of slicing against the grain. Your best method will depend on whether you want speed (broiler or grill), convenience (oven roasting), or depth of flavor (smoker). In all cases, a reliable meat thermometer is your most important tool.

If you’re unsure about timing for your specific oven or grill model, a cookbook like Harold McGee’s Keys to Good Cooking or a conversation with a butcher can help you dial in the exact time for your piece of meat and your equipment’s quirks.