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Braised Turkey Loins in Cast Iron Skillet

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.
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Prep Time 10 minutes
Cook Time 2 hours 10 minutes
Servings: 6 Servings
Course: Main Course
Cuisine: International
Ingredients Method

Ingredients
  

  • 6 6 Oz Turkey loins
  • 2 Tsp 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 Tsp Salt
  • ½ Tsp Black pepper
  • 1 Tsp Dried thyme or rosemary optional

Method
 

  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.