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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.
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Prep Time 10 minutes
Cook Time 2 hours
Servings: 6 Servings
Course: Dinner, Lunch
Cuisine: American, International
Ingredients Method Notes

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
 

Preheat
  1. Preheat grill to medium-high (400°F / 200°C) for the sear.
  2. Preheat oven to 350°F (175°C) for finishing.
Season
  1. Coat loins with olive oil.
  2. Season with salt, pepper, garlic powder, smoked paprika.
Sear on the Grill
  1. Place turkey loins over direct heat.
  2. Sear 3–4 minutes per side until browned with grill marks. (Don’t cook through — just get color.)
Transfer to Oven
  1. Move the loins into a cast iron skillet or oven-safe pan.
  2. Place in preheated 350°F oven.
Oven Finishing
  1. Roast 15–20 minutes, turning once halfway through.
  2. Cook to 165°F internal temperature in the thickest part.
Rest
  1. Transfer to a cutting board.
  2. Rest 10–15 minutes before slicing thinly against the grain.

Notes

Optional All-Oven Version (no grill)

If windy, rainy, or no grill:
  1. Preheat oven to 375°F.
  2. Sear loins in an oiled cast iron skillet on the stovetop: 3–4 minutes per side.
  3. Transfer skillet to oven and roast 18–25 minutes to reach 165°F.
If you want, I can also create a flavor variation (herb garlic, maple chipotle, Tuscan), or add a pan sauce that uses the drippings.