This oven-baked turkey London broil delivers restaurant-quality results with minimal effort. The secret lies in a bold herb crust that locks in moisture while creating a deeply flavorful exterior.
I developed this method to achieve perfectly cooked meat every time. A high-heat sear followed by gentle oven finishing ensures a juicy interior with a caramelized crust.
The herb blend—garlic, rosemary, and thyme—creates an aromatic profile that complements the turkey’s natural richness. One pan is all you need for this foolproof technique.
Serve sliced thin against the grain for maximum tenderness. This dish transforms a simple cut into an impressive centerpiece for any meal.
Ingredients for Turkey London Broil Recipe Oven Baked
Eleven ingredients transform turkey London broil into a restaurant-quality one-pan masterpiece with bold herb crust.
| Ingredient | Amount | Notes |
|---|---|---|
| Turkey London Broil 🦃 | 2 lb | About 1-inch thick, top round cut |
| Olive Oil 🫒 | 3 tbsp | Divided for searing and crust |
| Fresh Garlic Cloves 🧄 | 4 cloves | Minced finely for herb crust |
| Fresh Rosemary 🌿 | 2 tbsp | Finely chopped, stems discarded |
| Fresh Thyme Leaves 🍃 | 2 tbsp | Stems removed before chopping |
| Dijon Mustard 🟡 | 2 tbsp | For herb crust binder |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred for even seasoning |
| Black Pepper 🌶️ | 1 tsp | Freshly ground for maximum flavor |
| Smoked Paprika 🌶️ | 1 tsp | Adds depth to herb crust |
| Butter 🧈 | 2 tbsp | Unsalted, for finishing |
| Low-Sodium Soy Sauce 🥫 | 1 tbsp | Enhances umami in crust |
| Red Wine Vinegar 🍷 | 1 tbsp | Brightens herb mixture |
The turkey cut is critical—London broil from the top round gives you the right texture and thickness (about 1-inch). Look for fresh, not previously frozen at Whole Foods or your local butcher for best results. The herb quality matters too: organic rosemary and thyme from the produce section have more aromatic oils than dried. For the Dijon, Grey Poupon is a reliable choice.
Substitutions are straightforward: no fresh herbs? Use dried at one-third the amount, but rehydrate in a little olive oil first. Swap turkey for beef London broil if preferred (adjust cooking time). No soy sauce? Coconut aminos work well. The vinegar can be apple cider, but red wine adds the right tang. Don’t skip the Dijon—it’s the glue for the crust.
Store turkey in the coldest part of your fridge for up to 2 days before cooking, or freeze for 3 months. The herb crust keeps its potency if mixed fresh. Leftovers? Slice thin and use for sandwiches within 4 days—reheat gently to avoid drying out.
Why You’ll Love This Recipe
- One Pan Wonder: I toss the turkey with olive oil, garlic, rosemary, and thyme, pop it in the oven, and that’s it—no babysitting required.
- Herb-Infused Magic: The fresh rosemary and thyme make every bite taste like a fancy restaurant dish, but it’s just my kitchen doing the work.
- Feeds a Crowd: I serve this for Sunday dinner, and it stretches easily for leftovers my family actually fights over.
- Budget-Friendly Protein: Honestly, turkey London broil is cheaper than steak but feels just as special when baked with those bold herbs.
Step-by-Step Instructions for Turkey London Broil Oven Baked
Master this technique for tender, herb-crusted turkey with minimal effort and maximum flavor.
Step 1: Prepare the Herb Crust
In a small bowl, combine the 2 tbsp fresh rosemary, 2 tbsp fresh thyme leaves, minced 4 cloves fresh garlic cloves, 2 tbsp Dijon mustard, 1 tbsp low-sodium soy sauce, 1 tbsp red wine vinegar, 1.5 tsp kosher salt, 1 tsp black pepper, and 1 tsp smoked paprika. Mix until it forms a thick paste.
The mustard acts as the binder, while the vinegar and soy sauce create depth. This paste should be aromatic and slightly chunky—don’t overmix it into a smooth consistency.
Step 2: Sear the Turkey London Broil
Preheat your oven to 400°F. Pat the 2 lb turkey London broil dry with paper towels. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering.
Add the turkey and sear for 3-4 minutes per side until deeply browned. The surface should develop a rich, caramelized crust. Transfer the turkey to a plate—it will finish cooking in the oven.
Step 3: Apply the Herb Crust and Roast
Brush the herb paste evenly over the seared turkey, coating all surfaces. It will look generous, but this ensures every bite is packed with flavor. Return the turkey to the skillet.
Place the skillet in the preheated oven and roast for 15-20 minutes or until an instant-read thermometer inserted into the thickest part registers 145°F. The crust should be golden and fragrant.
Step 4: Rest and Finish with Butter
Transfer the turkey to a cutting board and tent loosely with foil. Let it rest for 10 minutes—this step is crucial for redistributing the juices. The internal temperature will rise to 150-155°F during this time.
While the turkey rests, add the remaining 1 tbsp olive oil and 2 tbsp butter to the skillet. Swirl to combine and pour this over the turkey before slicing thinly against the grain.
Pro Tips For Making Turkey London Broil Recipe Oven Baked
- Sear It First: I learned this the hard way—start by searing the turkey London broil in a hot pan with olive oil for 2-3 minutes per side before transferring to the oven. It locks in juices and gives that deep, caramelized crust.
- Crush the Garlic: Sounds weird, but it works: smash the fresh garlic cloves with the side of your knife before mincing. It releases way more flavor into the olive oil and herbs.
- Watch the Temp: Turkey dries out fast, so pull it from the oven at 145°F internal temp—it’ll rise to 150°F while resting. I ruined two roasts before I started using a meat thermometer.
- Rest Before Slicing: Give it a solid 10 minutes under foil after baking, even if you’re starving. Slicing too soon sends all the juices running onto the cutting board instead of staying in the meat.
Best Sauces and Condiments for This turkey london broil recipe oven baked
Classic Red Wine Reduction
A rich red wine reduction amplifies the herb crust beautifully. Simmer 1 cup dry red wine with 1 minced shallot, 1 tbsp butter, and 1 tsp fresh thyme until reduced by half. Strain and drizzle over slices. 🍷
Garlic-Herb Chimichurri
Blend 1 cup fresh parsley, 3 garlic cloves, ¼ cup olive oil, 2 tbsp red wine vinegar, and ½ tsp red pepper flakes. This bright, herby sauce cuts through the richness with vibrant acidity.
Creamy Horseradish Sauce
Whisk ½ cup sour cream, 2 tbsp prepared horseradish, 1 tsp Dijon mustard, and 1 tsp lemon juice. The sharp kick complements the turkey’s savory depth. I love this for a bold contrast.
Balsamic Glaze Drizzle
Simmer ½ cup balsamic vinegar until syrupy—about 10-12 minutes. The sweet-tart reduction adds a glossy finish. Drizzle lightly just before serving for visual appeal.
Roasted Garlic Aioli
Mix ½ cup mayo, 3 roasted garlic cloves (mashed), and 1 tbsp lemon juice. This creamy, mellow sauce lets the herb crust shine while adding luxurious texture. 💛
Nutrition Facts
Frequently Asked Questions
What’s the best internal temperature for turkey?
Remove from oven at 145°F and let rest for 10 minutes. It will rise to 150-155°F while resting, ensuring perfect juiciness.
Can I use dried herbs instead of fresh?
Yes, but use 1/3 the amount and rehydrate in olive oil first. Fresh herbs provide superior flavor, but dried work in a pinch.
How do I prevent the herb crust from burning?
Press the crust firmly onto the meat and monitor closely during the final 5 minutes of roasting. Tent with foil if browning too quickly.
What if my turkey is thicker than 1 inch?
Add 5-7 minutes to the oven time and verify with a thermometer. Thicker cuts may need lower heat to cook through without drying.
- 6 Egg Cake Recipe with Oil: Light as Air With Buttery Moisture - October 4, 2026
- 4 Bean Casserole Recipe: One-Pan Heartiness With Smoky Paprika Depth - October 4, 2026
- 3-Ingredient Keto Mug Cake Recipe: Microwave Magic in 2 Minutes - October 4, 2026