Suggestions for cooking a Turkey London Broil?

[Paul Simon]

My Kosher butcher is selling something called a Turkey London Broil. I had
never heard of it. It looks interesting. Does anyone have any preparation
suggestions? Either oven or BBQ would do.

Many thanks... Paul

____________________________________________________

rec.food.cuisine.jewish recipe archives
<http://www.cyber-kitchen.com/rfcj>
____________________________________________________

[Rick Rubenstein]

Marinate it in Soy Vay (great commercial marinade!)
Wrap it in aluminum foil, and put it on a medium grill.
After it is cooked through, take it out of the foil, and put it on an oiled
grill, and
grill it on both sides.

Let it cool a few minutes, and slice.
Great with baked potatoes and string beans.

Have Fun!
"Paul Simon" <psim...@comcast.net> wrote in message
news:teKw8.20317$Dm.19...@bin2.nnrp.aus1.giganews.com...

[wba...@panix.com]

Paul Simon <psim...@comcast.net> wrote:
: My Kosher butcher is selling something called a Turkey London Broil. I had

: never heard of it. It looks interesting. Does anyone have any preparation
: suggestions? Either oven or BBQ would do.

: Many thanks... Paul
k
Is it dark or white meat? I would imagin, dark thigh meat, which I often
get, season highly and roast or grill it with lots of onionstoo and people
think it is veal or l'havdil,pork.

Wendy Baker

[Alan Rothenberg]

In rec.food.cuisine.jewish, Paul Simon wrote:
>My Kosher butcher is selling something called a Turkey London Broil. I had
>never heard of it. It looks interesting. Does anyone have any preparation
>suggestions? Either oven or BBQ would do.

We get these all the time - in fact we made one for Shabbes last week.
Consider it like a very large chicken breast. Put it in a pan with
virtually anything you'd like - marinades, herbs, mirepoix, wine.
Bake it in a moderate oven till cooked through. (Don't remember
exactly what we do - I think we use 375 degrees F, about 15 minutes
a pound - but don't quote me.)

Since it's basically a big slab of white meat, it can dry out
quickly and easily, so you need to make sure there's enough
moisture around and you don't overcook it.

Grilling sounds like a good option, but we haven't done that - yet.

- A. Rothenberg
Philadelphia, PA

[Sharon Gates]

I often buy a turkey breast, debone it, marinate it in sesame oil, tons of
fresh chopped garlic, fresh ground black pepper, salt and then BBQ it - it
is awesome. Serve with seet potatoes and grilled asparagus - yummy!
Sharon in Montreal

"Paul Simon" <psim...@comcast.net> wrote in message
news:teKw8.20317$Dm.19...@bin2.nnrp.aus1.giganews.com...

[Paul Simon]

Rick, how long do you cook it for?

Paul

"Rick Rubenstein" <poun...@optonline.com> wrote in message
news:soKw8.31005$7e5.8...@news02.optonline.net...

[Paul Simon]

Sharon, sounds great. Do you have any "quantities" for it? Also, how long
does take to cook?

Many thanks... Paul

"Sharon Gates" <gates5@nospam_videotron.ca> wrote in message
news:AxVw8.22422$jI6.7...@weber.videotron.net...

[Paul Simon]

Wendy, It appears to be all white meat. I assume it is both breasts together
as one large piece of meat.

"Wendy Baker" <wba...@panix.com> wrote in message
news:a9vten$5dt$1...@reader1.panix.com...

[Sharon Gates]

I will get the recipe and send it tomorrow, OK?
Sharon

"Paul Simon" <psim...@comcast.net> wrote in message

news:TT1x8.153689$%l3.12...@bin8.nnrp.aus1.giganews.com...

[Sharon Gates]

I will get the recipe and send it tomorrow, OK?
Sharon

"Paul Simon" <psim...@comcast.net> wrote in message

news:TT1x8.153689$%l3.12...@bin8.nnrp.aus1.giganews.com...

[Rick Rubenstein]

"Paul Simon" <psim...@comcast.net> wrote in message

news:OW1x8.91210$XV5.8...@bin4.nnrp.aus1.giganews.com...

> Rick, how long do you cook it for?
>
> Paul

Paul, that will vary very much depending on weight, thickness, and grill. I
suggest that you cut a small slice through the center. If it is cooked
through, and no longer red or translucent, it is ready to be unwrapped and
grilled directly for the "finish."

[Brian Mailman]

Rick Rubenstein wrote:
>
> "Paul Simon" <psim...@comcast.net> wrote in message
> news:OW1x8.91210$XV5.8...@bin4.nnrp.aus1.giganews.com...
> > Rick, how long do you cook it for?
> >
> > Paul

I never cook by time any more... I use a continuous-read thermometer. I
suppose for a grill you'd need an instant-read one. 175:F or 77:C.

B/

[wba...@panix.com]

Paul Simon <psim...@comcast.net> wrote:
: Wendy, It appears to be all white meat. I assume it is both breasts together

: as one large piece of meat.

: "Wendy Baker" <wba...@panix.com> wrote in message
: news:a9vten$5dt$1...@reader1.panix.com...
:> Paul Simon <psim...@comcast.net> wrote:
:>: My Kosher butcher is selling something called a Turkey London Broil. I
: had
:>: never heard of it. It looks interesting. Does anyone have any
: preparation
:>: suggestions? Either oven or BBQ would do.
:>
:>: Many thanks... Paul
:> k
:> Is it dark or white meat? I would imagin, dark thigh meat, which I often
:> get, season highly and roast or grill it with lots of onionstoo and people
:> think it is veal or l'havdil,pork.
:>
:> Wendy Baker

I do a turkey breast as a variation of an old Julia Child leg of lamb
recipe. After rubbing it with soy sauce and lemon, I coat it with finly
chopped vegetables like carrots, onion, garlic and peppers, if you like
that have been seacsoned with herbs of your choice and wine. I roast it
in a fairly hot oven until the temperature registers done for turkey, 175,
according to Brian. The coating acts as a skin and I delglaze the pan
with some more wine or water for a sauce to put on the slices breast meat.

I have never done this with a boneless breast, which is what you have here
(I just saw it at my butcher), but with a skinned bone-in one. I see no
reason why it shouldn't work.

[Paul Simon]

Sounds great... Thanks!

"Sharon Gates" <gates5@nospam_videotron.ca> wrote in message

news:D%2x8.28357$jI6.1...@weber.videotron.net...