Grilled Turkey Loins for Deli-Style Slicing
This method delivers perfectly cooked, firm turkey loins ideal for slicing thin like deli meat. Six 12 oz Jennie-O turkey loins are first seared on the grill for smoky flavor, then finished gently in a cast iron pan to ensure even cooking and a moist, sliceable texture. Great for sandwiches, wraps, or charcuterie boards.
Ingredients
Method
Preheat
- Preheat grill to medium-high (400°F / 200°C) for the sear.
- Preheat oven to 350°F (175°C) for finishing.
Season
- Coat loins with olive oil.
- Season with salt, pepper, garlic powder, smoked paprika.
Sear on the Grill
- Place turkey loins over direct heat.
- Sear 3–4 minutes per side until browned with grill marks. (Don’t cook through — just get color.)
Transfer to Oven
- Move the loins into a cast iron skillet or oven-safe pan.
- Place in preheated 350°F oven.
Oven Finishing
- Roast 15–20 minutes, turning once halfway through.
- Cook to 165°F internal temperature in the thickest part.
Rest
- Transfer to a cutting board.
- Rest 10–15 minutes before slicing thinly against the grain.
Notes
Optional All-Oven Version (no grill)
If windy, rainy, or no grill:- Preheat oven to 375°F.
- Sear loins in an oiled cast iron skillet on the stovetop: 3–4 minutes per side.
- Transfer skillet to oven and roast 18–25 minutes to reach 165°F.
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