Father’s Day Recipe: Grilled Turkey London Broil

This recipe comes from Real Food Mom, Tracee Yablon Brenner (www.realfoodmoms.com). Tracee has co-authored two comprehensive and practical guides for family nutrition, Great Expectations: Best Food for Your Baby and Toddler and Simple Food for Busy Families. She provides busy families with practical information, strategies, and healthy recipes for feeding nutritious, tasty meals and snacks quickly and easily every day.

It’s nice to start traditions, and making a meal for Dad on Father’s Day can be a lot of fun for the whole family! It can also help children begin to try new foods because helping with the food preparation usually piques their interest to try what they have prepared.

Turkey London Broil is a skinless, boneless turkey breast. When marinated, it takes on the flavor of the marinade and is quite juicy. Turkey breast is quite lean. It’s best to buy organic, pasture-raised turkey. The turkey will be lean and flavorful due to the healthy environment, fresh air, water and pasture that are part of their daily routine. Pasturing allows them to live and eat grass and clover like they were intended to, without pesticides and hormones or antibiotics.

If baking, pre-heat the oven to 350 degrees F or pre-heat the grill.

1 ½-2 lbs turkey breast half “Turkey London Broil”
¼ cup balsamic vinegar
¼ cup orange juice
¼ cup olive oil
¼ cup low sodium tamari (wheat-free soy sauce)
2 teaspoons fresh minced ginger
2 garlic cloves, crushed

Place turkey breast in either a shallow baking dish or a gallon-size plastic bag.

In a small bowl or glass measuring cup, add marinade ingredients and whisk together.

Save ¼ cup of the marinade. Pour the remainder of the marinade into either a baking dish or plastic bag. Add turkey and marinade in the refrigerator 30 minutes to overnight, turning occasionally. The longer it’s marinated, the stronger the flavor

Remove turkey from marinade, and discard marinade.

To allow for cooking evenly, turn over the turkey breast and open up the flap of the breast. Turn back over and lay flat.

Grill or bake turkey. Allow for 15 minutes a pound and turn the breast about every 10 minutes for even cooking.

Test with a thermometer. The thickest part of the breast should read 165 degrees F.

Place turkey on a platter and cover it loosely with foil for about 10 minutes before carving. Cover. Carve thinly on an angle.