My friend Sally Kofke introduced me to this remarkable high-heat method for cooking turkey London broil—half of a boneless, skinless turkey breast—in a cast-iron skillet. It’s easy, with results that are incredibly succulent. Sally likes Renaissance Rub—a mixture of rosemary, sesame seed, red pepper, oregano, minced garlic, dried tomato, and lemon peel—but anything from Jamaican Jerk seasoning to my Southern Seasoning Mix will work we
