Broiled Java Turkey

Brewed coffee creates a hearty marinade here that imparts tons of flavor in a short time.

SECRET INGREDIENT: coffee

Boneless, skinless turkey breast halves are readily available in most supermarket meat departments. Often labeled “turkey London broil,” they make a great canvas to paint with flavor. Brewed coffee creates a hearty marinade here that imparts tons of flavor in a short time.

[quicklook-recipe prep_time=”10 min” cook_time=”35 min” serves=”6″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]

[ingredients-left]

  • 3/4 cup brewed coffee
  • 2 tablespoons balsamic vinegar
  • 2 garlic cloves, minced
  • 2 tablespoons sugar
  • 1 tablespoon olive oil
  • 1 teaspoon Worcestershire sauce

[/ingredients-left]
[ingredients-right]

  • 1/8 teaspoon ground cinnamon
  • 1 1/2 pounds boneless skinless turkey breast “London broil”
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it ” time=” “]

[step-item number=”1″ image_url=”” title=”” ]In a medium bowl, combine the coffee, vinegar, garlic, sugar, olive oil, Worcestershire sauce, and cinnamon. Transfer to a large zip-close bag and add the turkey. Refrigerate at least 2 hours, or overnight, turning occasionally.[/step-item]
[step-item number=”2″ image_url=”” title=”” ]Preheat the oven to 425°F. Coat a rimmed baking sheet with cooking spray.[/step-item]
[step-item number=”3″ image_url=”” title=”” ]Remove the turkey from the marinade, reserving marinade, and sprinkle with the salt and pepper. Place the turkey on a wire rack on the baking sheet.[/step-item]
[step-item number=”4″ image_url=”” title=”” ]Roast, brushing with reserved marinade every 10 minutes, until an instant-read thermometer inserted into the thickest part of the breast registers 165°F, about 30 minutes. Remove from the oven.[/step-item]
[step-item number=”5″ image_url=”” title=”” ]Preheat the broiler. Broil the turkey 5 inches from the heat until nicely browned, 1 to 2 minutes. Let stand for 5 minutes before slicing.[/step-item]

[/step-list-wrapper]

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Originally Published in Reader's Digest