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Turkey Breast "London Broil"
boneless & skinless
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Ingredients:
2 Pounds Turkey Breast, half, boneless
4 Cloves Garlic
1 Green Onion
1 tsp. Oregano, dry
1 tsp. Thyme, dry
1 tsp. Black Pepper, coarse grind
1 tsp. Rosemary, dry
3 Tbs. Olive Oil
1 Tbs. Red Vinegar
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Beautiful boneless, skinless turkey breast half.
Average weight 2 1/4 pounds.
Cut away all visible fat and skin.
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Gather and measure ingredients.
Rough chop the onion and garlic.
Place all ingredients into a blender and puree.
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Rub herb puree evenly across the whole breast.
Loosely cover with plastic and place turkey into the fridge to marinate for and hour or two.
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Heat Oven to 375°.
Place foil on a sheet pan.
Place turkey on the foil.
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Once the oven reaches 375° flip the oven off and turn the broiler on to high.
Place the turkey into the oven on the middle shelf and broil for five minutes.
Turkey should cook to a nice golden brown on the top side.
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Working quickly, remove pan from broiler.
Turn breast over, place back under broiler and broil the other side for another five minutes.
Keep an eye on the turkey during the broiling because if it is too close to the heat it may burn.
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After both sides have been broiled, flip the broiler off and turn the oven back on to 375°.
Leave the turkey to roast in the oven for exactly twenty minutes.
After twenty minutes remove the pan and flip the turkey over.
Place turkey back into the oven and turn the oven off.
Let turkey cook for another twenty minutes and it will be ready.
Check the internal temperature of the turkey, it should be 150° in the center.
Let the turkey rest for fifteen minutes before slicing.
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