Braised Turkey Loins in Cast Iron Skillet

Description:
Tender and flavorful turkey loins slowly braised in a cast iron skillet with a rich, savory broth and aromatic herbs. This method locks in moisture and results in juicy, melt-in-your-mouth meat perfect for a comforting family meal.

Servings:
Serves about 4 to 6 people (depending on portion size for 3 pounds of turkey loin).

Ingredients

• 3 pounds turkey loin
• 2 tablespoons oil (vegetable or olive)
• 1 onion, sliced
• 3 garlic cloves, smashed
• 1 to 2 cups chicken broth (or enough to come halfway up the turkey)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried thyme or rosemary (optional)

Instructions

1. Preheat oven to 325°F (163°C).
2. Heat oil in a deep cast iron skillet over medium-high heat.
3. Season turkey loins with salt and pepper.
4. Sear turkey loins in the hot skillet, about 3 to 4 minutes per side, until browned.
5. Remove turkey temporarily and set aside.
6. Add sliced onion and garlic to the skillet; sauté for 2-3 minutes until softened.
7. Pour in chicken broth, scraping up browned bits from the bottom.
8. Return turkey loins to the skillet. Add thyme or rosemary if using.
9. The liquid should come about halfway up the turkey; add more broth if needed.
10. Cover skillet with cast iron lid.
11. Transfer skillet to the preheated oven.
12. Braise for 1.5 to 2 hours, until the turkey’s internal temperature reaches 165°F (74°C).
13. Remove from oven and let rest for 5-10 minutes before slicing.
14. Serve with the braising liquid spooned over the top.