This oven-baked turkey London broil delivers juicy, flavorful meat with a herb-crusted exterior that rivals grilled versions. The dry heat of the oven creates a perfect sear while keeping the inside tender.
I developed this method to achieve professional results without a grill. A simple marinade and high-temperature roasting ensure the turkey stays moist and develops deep, savory flavors.
The key is searing the meat first in a hot pan to build a flavorful crust, then finishing it in the oven. This two-step process guarantees evenly cooked meat with a beautiful brown exterior.
You’ll end up with a main course that’s impressive enough for guests but simple enough for a weeknight. The herb crust adds an aromatic touch to every bite.
Ingredients for Turkey London Broil Recipe Oven Baked
A few fresh herbs and pantry staples create this herb-crusted oven masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Turkey London Broil 🦃 | 2 lb | Boneless, about 1 inch thick |
| Olive Oil 🫒 | ¼ cup | Extra-virgin, divided |
| Soy Sauce 🥢 | ¼ cup | Low-sodium preferred |
| Worcestershire Sauce 🍶 | 2 tbsp | For umami depth |
| Dijon Mustard 🟡 | 1 tbsp | Smooth, not whole grain |
| Garlic Cloves 🧄 | 4 cloves | Minced finely |
| Fresh Rosemary 🌿 | 2 tbsp | Finely chopped |
| Fresh Thyme Leaves 🍃 | 2 tbsp | Stems removed |
| Dried Oregano 🌿 | 1 tsp | Mediterranean variety |
| Kosher Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | 1 tsp | Freshly ground |
| Smoked Paprika 🌶️ | 1 tsp | For subtle smokiness |
| Red Wine Vinegar 🍷 | 1 tbsp | Balances richness |
The turkey London broil is the foundation—look for even thickness (about 1 inch) to ensure even cooking. Most butchers at Whole Foods or Local Grocers will cut it to order. The fresh herbs are non-negotiable: rosemary and thyme deliver that aromatic crust. If buying from a standard supermarket, check the stems aren’t woody. For the soy sauce, low-sodium lets you control the salt content better.
No fresh herbs? Dried at one-third the amount works, but fresh is ideal. Swap the soy sauce for tamari if gluten-free is needed. Out of Worcestershire? 1 additional tbsp soy sauce plus 1 tsp balsamic vinegar gets close. The Dijon can be whole-grain mustard for texture, but the flavor profile shifts slightly. Don’t skip the searing step—it builds the crust that defines this dish.
Marinate the turkey for up to 12 hours for maximum flavor penetration. Leftovers keep 3-4 days refrigerated, reheat gently to avoid drying. For best results, slice against the grain before serving (this shortens muscle fibers for tenderness).
Why You’ll Love This Recipe
- Set It and Forget: I toss the turkey with olive oil, soy sauce, and Dijon, pop it in the oven, and walk away.
- Umami Bomb: That mix of Worcestershire and Dijon gives every bite this deep, savory punch that makes me go back for seconds.
- Meal Prep MVP: I make a double batch on Sunday and it’s my lunch hero all week—hot or cold, it never gets old.
- Budget Stretcher: One affordable turkey London broil feeds my whole family, with leftovers for sandwiches the next day.
Step-by-Step Instructions for Turkey London Broil Oven Baked
Master the technique for perfectly cooked turkey with an herb-crusted exterior and juicy interior.
Step 1: Create the Herb Marinade
In a medium bowl, whisk together 0.25 cup Olive Oil, 0.25 cup Soy Sauce, 2 tbsp Worcestershire Sauce, 1 tbsp Dijon Mustard, and 1 tbsp Red Wine Vinegar. The vinegar brightens the rich umami flavors from the soy and Worcestershire.
Add the 4 cloves Garlic Cloves (minced finely), 2 tbsp Fresh Rosemary (finely chopped), 2 tbsp Fresh Thyme Leaves, 1 tsp Dried Oregano, 1 tsp Kosher Salt, 1 tsp Black Pepper, and 1 tsp Smoked Paprika. Stir until fully combined and the herbs are evenly distributed throughout the liquid.
Step 2: Marinate the Turkey London Broil
Place the 2 lb Turkey London Broil in a resealable plastic bag or shallow dish. Pour the marinade over the turkey, ensuring it’s completely coated. Massage the marinade into the meat, paying special attention to the surface where the herb crust will form.
Seal the bag or cover the dish and refrigerate for at least 2 hours, or ideally overnight. The longer marinating time allows the flavors to penetrate deeply and the salt to begin breaking down the muscle fibers for maximum tenderness. Remove from the refrigerator 30 minutes before cooking to bring to room temperature.
Step 3: Sear and Transfer to Oven
Preheat your oven to 400°F. Heat an oven-safe skillet or heavy-bottomed pan over medium-high heat. Remove the turkey from the marinade (reserve the marinade) and pat dry with paper towels. This ensures a proper sear rather than steaming.
Add 1 tablespoon of the reserved Olive Oil to the hot pan. Sear the turkey for 3-4 minutes per side until deeply browned. The surface should develop a rich, caramelized crust. Transfer the pan directly to the preheated oven.
Step 4: Bake to Perfection
Bake the turkey for 15-20 minutes, basting occasionally with the reserved marinade. The internal temperature should reach 145°F for medium doneness. Watch for the edges to pull away slightly from the pan and the surface to develop a glossy, herb-infused crust.
If the marinade begins to darken too quickly, add 2 tablespoons of water to the pan to prevent burning. The turkey is ready when the thickest part reads 145°F on an instant-read thermometer and the juices run clear.
Step 5: Rest and Slice
Transfer the turkey to a cutting board and tent loosely with foil. Let it rest for 10-15 minutes before slicing. This resting period allows the muscle fibers to relax and the juices to redistribute, ensuring each slice is moist and flavorful.
Slice thinly against the grain for optimal tenderness. The turkey should have a deeply browned, herb-crusted exterior with a juicy, pink interior. Serve immediately with the pan juices spooned over the top.
Pro Tips For Making Turkey London Broil Recipe Oven Baked
- Sear First: Hit the turkey London Broil in a screaming-hot skillet for 2-3 minutes per side before it goes in the oven—this builds a deep crust that the marinade can’t do alone.
- Marinate Overnight: Give the soy-Worcestershire-Dijon mix at least 8 hours with the meat; I learned this the hard way when my first attempt tasted like seasoned cardboard.
- Don’t Overcook: Pull it at 145°F internal temp and let it rest 10 minutes under foil—turkey London Broil turns to shoe leather fast if you push it past 150°F.
- Slice Against Grain: After resting, cut thin slices perpendicular to those long muscle fibers—this shortens the chew and makes every bite more tender.
Perfect Pairings for turkey london broil recipe oven baked
Vegetable Sides
Roasted asparagus with olive oil and garlic makes a perfect match—the earthy notes complement the herb crust beautifully. Toss 1 lb asparagus with 2 tbsp olive oil and roast at 400°F for 12-15 minutes. 🌟
Starchy Companions
Creamy mashed potatoes soak up the flavorful pan juices. I use Yukon Golds with ½ cup whole milk and 4 tbsp butter for the smoothest texture. For a lighter option, try roasted baby potatoes with rosemary.
Wine Pairings
A medium-bodied red like Pinot Noir from Oregon works wonders—the fruit forwardness balances the savory turkey. For white wine lovers, Chardonnay with its buttery notes enhances the herb crust. Serve slightly chilled.
Fresh Salad
A simple mixed greens salad with a lemon vinaigrette cuts through the richness. I toss 5 oz mixed greens with ¼ cup vinaigrette. Add shaved Parmesan and toasted almonds for extra texture.
Bread Options
Warm crusty bread is perfect for mopping up every last bit of sauce. I love a baguette from local bakeries, lightly toasted. Garlic bread works too if you want extra flavor.
Sauce Enhancements
A quick red wine reduction elevates the dish. Deglaze the pan with ½ cup dry red wine and 1 cup beef broth, then reduce by half. Drizzle this over the sliced turkey for restaurant-quality presentation. 💫
Nutrition Facts
Frequently Asked Questions
What oven temperature works best?
Use 400°F for optimal results. This high heat creates a perfect sear while cooking the inside evenly.
How long should I marinate the meat?
Marinate for at least 2 hours, or overnight for deeper flavor. The salt in the marinade helps tenderize the turkey.
Why rest the meat before slicing?
Resting for 10-15 minutes lets juices redistribute. Slicing too soon causes dryness and uneven texture.
Can I use dried herbs instead of fresh?
Yes, but use 1/3 the amount. Dried herbs are more concentrated and can overpower the dish.
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