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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
 

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