Braised Turkey Loins in Cast Iron Skillet
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.
Ingredients
Method
Prep & Season
- Pat turkey loins dry.
- Season all sides with salt, pepper, and thyme/rosemary (if using).
Sear the Turkey
- Heat a large cast-iron skillet over medium-high.
- Add the 2 tsp oil.
- Sear turkey loins 2–3 minutes per side until lightly browned.
- Transfer turkey to a plate.
Build the Braise
- In the same skillet, reduce heat to medium.
- Add the sliced onion; cook 3–4 minutes until softened.
- Add smashed garlic; cook 30 seconds.
- Pour in chicken broth (1 to 2 cups, enough to rise halfway up the turkey loins).
- Scrape the bottom of the skillet to release browned bits.
Braise
- Return the seared turkey loins to the skillet, nestling them into the broth/onion mixture.
- Bring to a light simmer.
- Cover the skillet with a lid or tightly with foil.
- Reduce heat to low and let simmer for 30–45 minutes, or until turkey reaches 160–165°F.
Finish
- Remove turkey from the skillet and rest for 5 minutes.
- (Optional) Turn heat to medium and simmer the braising liquid 3–5 minutes to slightly thicken before spooning over the turkey.
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