Go Back
–+ servings

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

Prep Time 15 minutes
Cook Time 1 hour
Brine time 30 minutes
Calories 281kcal
Print Recipe Pin Recipe

Servings

10 servings

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.