Glazed Honey Mustard Turkey London Broil (Make One, Chill One)

Here is a brilliant strategy for this cut: roast two turkey breasts side by side on one pan. Enjoy one piping hot, juicy, and freshly carved for dinner tonight. Wrap the second breast, chill it overnight in the refrigerator, and slice it wafer-thin against the grain the next day. It makes tender, healthy, preservative-free deli slices that put prepackaged lunch meat to shame.

A quick wet brine is optional but highly recommended. Even though kosher turkey has already gone through a coarse salting process, taking an extra 30 to 60 minutes or even overnight to soak the meat in a simple saltwater solution works wonders to loosen the lean protein fibers, guaranteeing maximum tenderness and an extra safety margin against drying out.

Glazed Honey Mustard Turkey London Broil (Make One, Chill One)

Prep Time 15 minutes mins

Cook Time 1 hour hr

Brine time 30 minutes mins

Calories 281kcal

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Servings

10 servings

1x2x3x

Ingredients

Optional (Recommended) Brine

• 8 cups cold water
• ¼ cup kosher salt or 3 tablespoons table salt
• 2 tablespoons honey or brown sugar
• 1 bay leaf
• 4 to 5 black peppercorns

The Turkey & Seasoning

• 2 boneless skinless turkey London broils (about 1.5 to 2 lbs each), patted dry
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked or sweet paprika
• ½ teaspoon dried thyme
• 1 teaspoon kosher salt omit if using the brine above, or reduce to ½ teaspoon if unbrined kosher meat runs salty to your taste
• ½ teaspoon freshly cracked black pepper

Honey Mustard Glaze

• 3 tablespoons Dijon mustard or stone-ground mustard
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar or lemon juice

Instructions

• Quick Brine (Optional but Recommended): In a large bowl or pot, whisk together the cold water, salt, and honey. Bring over low heat or heat in microwave stirring until dissolved. Add the bay leaf and peppercorns, let cool. Submerge both turkey breasts and refrigerate for 30 to 60 minutes or even overnight. Remove the breasts, discard the brine, and thoroughly pat the meat dry with paper towels.
• Preheat & Prep: Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper or heavy-duty foil for easy cleanup.
• Mix the Seasoning & Glaze: In a small ramekin, mix the garlic powder, onion powder, paprika, thyme, salt (if using), and black pepper. In a separate bowl, whisk together the Dijon mustard, honey, olive oil, and apple cider vinegar.
• Season and Coat: Place both turkey breasts on the prepared baking sheet, leaving an inch or two of space between them. Rub the dry spice blend all over both pieces. Then, brush or spoon the honey mustard glaze evenly over the tops and sides of both breasts, reserving about 1 tablespoon of glaze for later.
• Roast: Bake uncovered for 35 to 45 minutes. Around the 25-minute mark, brush the tops with any remaining glaze or pan drippings. Start checking with an instant-read meat thermometer in the thickest section around minute 35.
• Pull and Rest: Pull the baking sheet from the oven as soon as the internal temperature hits 160°F. Tent loosely with foil and let both breasts rest undisturbed on a cutting board for 15 minutes so the juices settle back into the meat and carryover heat brings them to 165°F.

Nutrition

Nutrition Facts

Glazed Honey Mustard Turkey London Broil (Make One, Chill One)

Amount per Serving

Calories

281

% Daily Value*

Fat

 

4

g

6

%

Saturated Fat

 

0.2

g

1

%

Trans Fat

 

0.001

g

Polyunsaturated Fat

 

0.2

g

Monounsaturated Fat

 

1

g

Cholesterol

 

151

mg

50

%

Sodium

 

1078

mg

47

%

Potassium

 

19

mg

1

%

Carbohydrates

 

8

g

3

%

Fiber

 

0.3

g

1

%

Sugar

 

7

g

8

%

Protein

 

54

g

108

%

Vitamin A

 

6

IU

0

%

Vitamin C

 

0.1

mg

0

%

Calcium

 

49

mg

5

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

How to Serve & Store

For Dinner Tonight: Take breast #1, carve across the grain into ½-inch thick medallions, and drizzle with the warm honey-mustard pan juices gathered on the sheet pan.

For Next-Day Deli Slices: Let breast #2 cool completely to room temperature. Wrap it tightly in parchment paper followed by plastic wrap or foil, and transfer it to the refrigerator overnight. Chilling sets the juices and firms the meat, allowing you to use a sharp carving knife to shave it into paper-thin slices for cold cuts, wraps,and grain bowls.