Go Back

Grilled Turkey Loins for Deli-Style Slicing

This method delivers perfectly cooked, firm turkey loins ideal for slicing thin like deli meat. Two 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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 2 hours
Servings: 6 Servings
Course: Dinner, Lunch
Cuisine: American, International
Ingredients Method

Ingredients
  

  • 1 Package Jennie-O turkey loins 2 loins, about 12 oz each
  • 1 tbsp Olive oil
  • 1 tsp Kosher salt
  • ½ tsp Black pepper
  • ½ tsp Garlic powder
  • ½ tsp Smoked paprika optional

Method
 

  1. Preheat the grill to medium-high heat (about 400°F / 200°C).
  2. Season the turkey loins evenly with salt, pepper, garlic powder, and smoked paprika. Drizzle lightly with olive oil.
  3. Sear the loins directly on the grill grates for about 3–4 minutes per side, just until browned with grill marks.
  4. Transfer to a cast iron skillet or other heavy oven-safe pan placed on the cooler side of the grill (or directly over medium-low heat if using a gas grill). Close the lid.
  5. Finish cooking in the skillet for 15–20 minutes, turning occasionally, until the internal temperature reaches 165°F (74°C).
  6. Rest the loins for 10–15 minutes on a cutting board before slicing thinly against the grain.