A Jersey First

     In researching the origin of the turkey London broil I came across an interesting factoid.  It was created in New Jersey!  Yes, in Shrewsbury, NJ at Sal's Original no less.  Salvatore Vella holds U. S. Patent #6,171,639 for a lemon-basil and garlic marinade that in 2001 he used on a skinless, boneless turkey breast before grilling it.

     Apparently the same method is applied to turkey as it is to the lesser quality cuts of beef that become London Broil.  The white meat of a turkey breast can turn notoriously dry when cooked, but when marinated takes on the flavor of the marinade and is quite juicy.  The marinade enhances the flavor when the turkey breast is grilled for 12 minutes on one side and then for 4 minutes on the other using a very hot, closed grill.  It is then sliced thin, across the grain of the meat.



     A properly marinated and grilled turkey London broil has been called a "work of art" according to Allison Fishman writing on the subject in NJ Monthly Magazine.  She is the author of "You Can Trust A Skinny Cook."