Moroccan Turkey London Broil
As previously posted on my old Yahoo 360 Blog - Week of January 24, 2007:
This was a fast & fresh week. Not only the title of my first class of my last semester, but an indication of the week. I should say, it was mostly a fast week. Fresh, that's another story. Anything but I suppose. Cranky, intense, long. Fresh - more like cold. I heard that Monday the 24th of January was the most depressing day of the week. I don't know about that particular day, but this whole week could, in some respects, be considered a depressing week. We've had the artic blast hit
I had an awesomely amazing class - one of my personal bests! Not only were the class participants some of the best ever, but the discussions and questions were on target - with lots of feedback and interest. I felt that I stayed on topic and covered all the points I wanted to discuss. I was well-prepared in my notes, recipes and prep. The food came out well, and I really felt like I connected with people. That can be difficult when the attendees number over 12 - there tends to be folks who you just don't "reach". Whether its eye contact or via a chance to talk after class, or to gain their attention during the discussion and demonstrations. I had several returning "students", as well as a few who will be joining us again. Demographically, it was a great mix of people; young, older, couples, lots of guys (always a plus! to mix it up and to add another level of energy), new people, returning friends, people who haven't been to a class in a year. Yeah - It was a rewarding experience! So without further ado, here’s one of the week's recipes for your enjoyment:
Moroccan Turkey London Broil Ingredients:
- 1 large white onion—cut into 1/4 round or half-moon slices
- 1—2 Tablespoons Olive Oil
- 2 Pounds Boneless & Skinless
TurkeyBreast, or TurkeyTenderloin, or London Broil Turkey
- 1 Cup Plain, Non-Fat Yogurt—Strained
- 1 Tablespoon Honey
- 1 Tablespoon Dry Sherry (optional)
- 3 Tablespoons Moroccan Seasoning
- or a combination of
- 1/8 teaspoon Cayenne Pepper
- 1 teaspoon Cinnamon
- 1 Tablespoon Cumin
- 1 teaspoon Paprika
- 1/2 teaspoon Turmeric
- 1 teaspoon Salt
- 1/4 teaspoon Freshly Ground Black Pepper
- 1/4 Cup Dried Apricots—finely diced
- Preheat oven to 375°. Line a sheet tray or baking pan with parchment or aluminum foil. Rinse and pat dry the turkey breast. Lay the onion slices on the sheet tray/baking pan and drizzle with the olive oil. Lay the turkey breast on top of the onions.
- In a small bowl, combine the yogurt, honey, sherry, Moroccan seasonings, salt, pepper and diced apricots. Combine well to make a paste. Smear the entire paste mixture over the top of the turkey breast.
- For the most tasty & best results, You can, and should, do this step ahead of time, allowing the turkey breast to "marinate", refrigerated, from 1 hour up to over-night. If marinating, place the turkey breast with the yogurt marinade in a tightly covered container or in a freezer zipper lock bag and refrigerate. When ready to cook, remove turkey from refrigerator and let sit out at room temperature for no more than 15 minutes. Proceed recipe with preheating oven and slicing onions. What's happening here is, the lactic acids in the yogurt break down the protein of the turkey breast and "tenderize" the meat. It also penetrates and adds flavor deep into the turkey.
- If cooking immediately—place the turkey breast in preheated oven and roast for about 20 minutes per pound—about 40 minutes total, depending on the thickness of the cut of turkey breast. (A turkey tenderloin will cook fastest, as it is a smaller and thinner cut of poultry.) Baste occasionally with pan juices that accumulate.
is done when the internal temperature of the turkey reaches 170° on an instant read thermometer inserted into the thickest part of the turkey breast. Turkey
- Remove from oven, cover lightly with aluminum foil and allow to rest 10 minutes before cutting. To serve, cut against the grain and serve with the roasted onions and pan juices. Serves 4.