Turkey London broil

[Fat Guy]

We have some friends we visit occasionally and they regularly serve something their butcher calls "turkey London broil." It's a large maybe 1.5" cut of turkey breast with seaonings on the outside.

I've actually come to like this item. Has anybody else seen it around or is it unique to these folks?

[rlibkind]

It's a standard part of our eating, and it's called London Broil by the purveyors at the Reading Terminal Market. I Particularly like to grill it with a dry rub of coriander and cumin. But it's amenable to a wide range of flavors, just like chicken cutlets.

[gfweb]

Ever sous vide it?

[Fat Guy]

So let's say I have a whole turkey breast. How do I proceed to fabricate a turkey London broil? Does anybody know?

[David A. Goldfarb]

Is it more complicated than a boneless half of a turkey breast?

[Fat Guy]

Definitely. It has a much more even thickness throughout, like first-cut brisket.

[Fat Guy]

I just did some googling and a lot of sources say it's just a boneless half of a turkey breast. I have a hard time seeing how that's possible, given the even thickness I experienced carving this thing last night. Hmm.

[David A. Goldfarb]

I guess if you wanted it to be more even, you could trim off the thin side at the bottom, and maybe pound the thickest part a bit to flatten it.