Turkey isn’t just for Thanksgiving, although this makes the perfect shortcut Thanksgiving main for 3-4 people. Turkey London broil is just the breast of a turkey, and cooks much faster than a whole turkey. Keeping the skin on the turkey keeps it moist and juicy while it roasts in the oven.
While I was pregnant and unable to eat deli meat (it’s one of the things that pregnant women are supposed to avoid eating), I decided to try to make homemade turkey for sandwiches. It was such a success that now I make it at home whenever we feel like a deli sandwich. Quick to prepare, way healthier and no preservatives! I usually add ingredients similar to what I would add when cooking a whole Thanksgiving turkey – lemon, thyme, garlic.
Slice thin, and serve it warm, cold, or room temperature, over salad or in sandwiches/wraps with some lettuce, tomato, and mustard. If you have a few extra minutes, try it with mayo & chimichurri…yum!
- Turkey London broil, skin on, about 1 1⁄2 lb
- 1 tsp olive oil
- 1⁄2 of a lemon
- 2 fresh garlic cloves
- Pinch of salt and pepper
- Pinch of dried thyme
Preheat oven to 375 degrees. Place turkey and lemon in an oven safe pan and rub with the olive oil, thyme, salt and pepper. Place the garlic cloves under the skin. Roast until cooked, and the skin is slightly brown, about 50 minutes.