Turkey London Broil (Doneness & Temp Guide)
Cook turkey-breast London broil under a hot broiler, but use time only as a guide: the center of the thickest part must reach 165°F (74°C). For a more even cook, start with a breast piece about 1 to 1½ inches thick. Use broiler-safe cookware, check early with a food thermometer, and rest the turkey briefly before slicing.
Broiling gives turkey breast quick, direct heat, much like the high-heat method often used for London broil. The name can cause confusion: here, it describes a way to cook a turkey-breast piece, not a special cut with a fixed cooking time. Thickness and broiler strength matter more than the name.
That is why I focus on temperature rather than the clock. A browned surface can look ready before the center is safe, while a thinner piece may cook faster than expected. A few careful setup steps and a thermometer make the result easier to manage.
Material Setup and Turkey-Breast Preparation
Good preparation helps the turkey cook at a more even rate and limits scorching. Choose an evenly thick breast piece, remove excess marinade, and set up cookware that the manufacturer says is safe for broiling. These choices matter because the broiler exposes food and pans to intense, direct heat.
If the breast is uneven, gently flatten the thicker area so the piece is close to 1 to 1½ inches thick throughout. You do not need to make it perfectly uniform; the goal is to reduce the gap between the thinnest and thickest parts. Pat the surface dry before adding a thin film of oil.
Use a high-heat oil, such as refined avocado oil, if its product label suits your cooking needs. Smoke point varies by product, so do not treat any oil as smoke-proof. A light coating is enough; too much oil can smoke or flare under the broiler.
Choosing a pan and handling marinade
A broiler-rated stainless-steel pan, cast-iron pan, or metal broiler pan is a practical choice. Check the pan and handle instructions for the maximum temperature and broiler use. Do not assume that nonstick, ceramic-coated, glass, or silicone-handled cookware is safe under a broiler.
If you marinate the turkey, keep it covered in the refrigerator. Remove excess marinade before cooking, especially if it contains sugar, which can darken quickly under high heat. Do not use marinade that touched raw turkey as a sauce unless you bring it to a boil first. Avoid long contact between acidic marinades and bare aluminum or cast iron.
Broiling Technique, Temperature Checks, and Safe Doneness
Broil on high and follow your oven’s directions for rack placement. Some ovens list a temperature near 500–550°F (260–288°C), but broiler output and settings vary. Place the meat about 4–6 inches from the element when that distance fits your appliance’s guidance, and use the thermometer, not the setting, to judge doneness.
- Set up the oven. Move the rack to the position recommended for broiling, then preheat on high. Use a broiler-safe pan. Do not heat an empty nonstick pan unless its maker specifically allows it.
- Arrange the turkey. Lightly oil the turkey and pan if appropriate. Leave space around the meat so it is not crowded. Set the turkey in the pan and slide it under the broiler.
- Watch the surface. Begin checking after about 4–6 minutes on the first side. Turn it once when suitable and continue cooking, but treat this time as a starting point, not a promise.
- Check the center. Insert an instant-read food thermometer sideways into the thickest part. The sensing tip should be in the center of the meat, not touching the pan. Check another thick area if the piece is uneven.
- Cook to 165°F (74°C). The USDA’s consumer guidance for poultry is 165°F (74°C). If the thickest part has not reached that reading, return the turkey to the heat and check again.
| What you see or measure | What it may mean | What to do |
|---|---|---|
| Surface is brown; center is below 165°F | The outside is cooking faster than the middle | Move the pan farther from the element or finish the turkey gently in the oven; check again |
| Thin end reaches 165°F first | The piece is uneven or the thin end is cooking quickly | Check the thick end and avoid overcooking the thinner area |
| Thickest area reads below 165°F | Turkey is not yet at the recommended safe temperature | Continue cooking and recheck the center |
| Several thick areas read 165°F | The poultry temperature target is met | Remove the turkey and rest it briefly |
Temperature and time can vary with the turkey’s thickness, its starting temperature, the oven, and the distance from the broiler. Color and clear juices are not reliable substitutes for a thermometer. Do not count on resting to raise undercooked turkey to the safe temperature; confirm 165°F before removing it.
Practical timing scenarios
These examples are checks to guide your attention, not guaranteed cooking times. For a 1-inch piece, start checking around 4–6 minutes per side. For a 1½-inch piece, the center may need more time, so check early and keep cooking in short intervals until it reaches 165°F.
| Kitchen situation | Likely concern | Best response |
|---|---|---|
| Breast is evenly thick and about 1 inch | Thin portions may reach temperature quickly | Start checking after the first 4–6 minutes |
| Breast is closer to 1½ inches thick | Center may lag behind the surface | Check the thickest point and continue as needed |
| One edge is much thicker | Thick area may be underdone as the edge browns | Even out the piece before cooking, or check more than one thick spot |
| Surface darkens before center reaches 165°F | Broiler heat is browning faster than the center cooks | Increase distance from the element or finish at a gentler oven temperature |
If browning races ahead of the internal temperature, do not keep the meat close to the element just to follow a timing estimate. Move it farther away or finish it in the oven, using a pan rated for that heat. Thin portions can pass 165°F quickly, so take another reading rather than assuming all parts cook at the same rate.
Cookware Cleaning and Surface Care
A broiler-safe pan still needs careful handling after cooking. Let it cool before washing, and follow the maker’s cleaning instructions. Avoid sudden temperature changes and harsh scrubbing that could damage a coating or a cast-iron pan’s seasoning.
Transfer the turkey to a plate before cleaning or making a pan sauce. If you deglaze, first confirm that the pan is suitable for the liquid and method. Never pour cold water into hot cookware; the rapid temperature change can damage some pans.
For nonstick cookware, use only utensils and cleaning tools approved by its manufacturer. For cast iron, avoid prolonged soaking and follow its care directions. Stainless steel can usually be washed once it has cooled, but check the product instructions if it has a special coating or handle.
Resting, Slicing, and Serving Presentation
Resting the turkey for about five minutes helps make it easier to handle and slice. It does not replace the required 165°F (74°C) reading. Once the center has reached that temperature, move the meat to a clean plate and let it rest before cutting across the grain.
Use a clean knife and board, especially if the turkey was handled on a surface that held raw poultry. Slice across the visible muscle fibers for shorter pieces that are easier to eat. If you are serving later, keep food safety in mind and refrigerate leftovers promptly.
A simple check before serving keeps the process clear: the turkey reached 165°F in its thickest section, rested briefly, and was sliced with clean tools. These steps matter more than achieving a particular shade of browning.
Key Takeaways and FAQs
The reliable method is straightforward: even the breast’s thickness, use a verified broiler-safe pan, and check temperature in the center of the thickest area. Broiler time changes from oven to oven, so use it only to decide when to begin checking. The safe target is 165°F (74°C).
What temperature should turkey London broil reach?
Cook the thickest part to 165°F (74°C), as advised for poultry by the USDA. Check with a food thermometer.
How long should I broil turkey breast?
Begin checking after about 4–6 minutes per side for a 1–1½-inch piece. Actual time varies, so cook to temperature rather than the clock.
Where should I place the thermometer?
Insert it sideways into the center of the thickest part. Keep the tip away from the pan, and check another thick spot if the piece is uneven.
Can I tell it is done by its color?
No. Browning, meat color, and clear juices do not confirm that the center has reached 165°F. Use a food thermometer.
How far from the broiler should the turkey sit?
About 4–6 inches is a useful general range, but follow your oven’s instructions. Broiler design and rack positions vary.
Can I use a glass dish under the broiler?
Do not assume glass is broiler-safe. Use cookware whose manufacturer specifically approves it for broiling and the oven’s heat.
Is nonstick cookware safe under a broiler?
Only use it if the manufacturer explicitly says it is broiler-safe and gives a temperature limit that covers your oven. Otherwise, choose broiler-rated metal cookware.
Should I turn the turkey while broiling?
Turning once can help cook both sides, especially when the meat is broiled close to the element. Use care, and rely on temperature checks to decide when it is done.
What if the turkey browns before it reaches 165°F?
Move it farther from the element or finish it in the oven in a pan rated for that heat. Keep cooking until the thickest part reaches 165°F.
Does resting finish cooking the turkey safely?
Do not rely on resting to bring undercooked turkey to 165°F. Verify the safe temperature before removing the meat, then rest it for about five minutes before slicing.
(This article was written by one of our staff writers, Steven R. Bancroft. Visit our Meet the Team page.)
