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WhiteTrash BBQ -- Real Pit Barbecue from New York City. This is the story of a fire obsessed guy, living in Brooklyn, with a dream of producing award winning, competition busting, real Barbeque. Come live the dream as I compete around the country in the KCBS Championship Barbecue circuit.

Friday, July 11, 2008

Turkey London Broil

Last night for dinner we had a cut of meat I've never heard of before; turkey London broil. What's turkey London broil? Well at my butcher, Brenman's Meat Market 2496 Gerritsen Ave Brooklyn, New York 11229, it's a boneless skinless half turkey breast that's marinaded in white wine, garlic and spices.

We purchased a 2lb turkey London broil and took it home and grilled it over a Stubbs brand charcoal fire in my trusty Weber kettle. 3 people for dinner.

There were no leftovers.

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At 6:55 PM, Blogger Terry (aka) Big Daddy said...

Sounds good Trash, Turkey breast is great when it is cooked and smoke just right.

Can't beat it...

Just like a good brisket cooked just right, mouth watering lip smacking...good...


At 2:58 PM, Blogger Chris said...

Next time I'm on a forum and the "Is London Broil a recipe or a cut of meat" flame war starts up, I'll throw the turkey london broil in just to really confuse them :)

At 3:37 PM, Blogger WhiteTrashBBQ said...

Oh yeah, Terry. I forgot how much i liked turkey off the grill. Good stuff.

Chris, I always heard that London broil was a cut of meat. Never a recipe. What recipe do you have for London Broil?

At 8:13 PM, Blogger Chris said...


It seems that common day usage has grown to include not only the traditional technique but also referring to a cut of meat. But I've seen a few people in forums get serious and argue over it quoting NAMP numbers, epicurious, etc. I think it's way uptight to get so defensive about it either way, which is why I'd love to throw a turkey london broil into the mix just to mess with them:)

At 8:18 PM, Blogger WhiteTrashBBQ said...

You are just evil Chris!


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