Cast-Iron Turkey and Veggie Skillet With Herb Gravy

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Quick Ingredients

• 1 1/4 lb (567 g) boneless, skinless turkey breast or tenderloin, cut into 1-inch pieces
• 1 1/4 tsp kosher salt, divided
• 3/4 tsp black pepper, divided
• 1 tsp garlic powder
• 2 tbsp olive oil
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 2 medium carrots, sliced into 1/4-inch rounds (about 1 cup)
• 2 celery stalks, sliced (about 3/4 cup)
• 8 oz (227 g) cremini mushrooms, sliced
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups (480 ml) low-sodium turkey or chicken stock
• 1/2 cup (120 ml) whole milk
• 1 1/2 tsp dried thyme
• 1/2 tsp dried rosemary, crushed
• 1/4 tsp dried sage
• 1 1/2 cups (200 g) frozen peas
• 2 tbsp chopped fresh parsley

Do This

• 1. Season turkey with 1 tsp salt, 1/2 tsp pepper, and garlic powder.
• 2. Heat a 12-inch cast-iron skillet over medium-high; add olive oil and sear turkey 3–4 minutes, then remove.
• 3. Sauté onion, carrots, celery, and mushrooms 6–8 minutes; add garlic for 30 seconds.
• 4. Melt butter, stir in flour 1 minute, then whisk in stock and milk until smooth.
• 5. Add thyme, rosemary, sage; simmer 3–4 minutes to lightly thicken.
• 6. Return turkey; simmer 5–7 minutes until turkey hits 165°F (74°C). Stir in peas 2 minutes, finish with parsley and serve.

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Why You’ll Love This Recipe

• One-pan comfort: Turkey, vegetables, and a light herb gravy all come together in a single cast-iron skillet.
• Outdoor-friendly: Works beautifully on a camp stove, grill side burner, or over steady coals.
• Quick but cozy: Done in about 40 minutes, with that slow-cooked vibe from herbs and gravy.
• Flexible: Swap veggies based on what you have, and the gravy still turns out silky and savory.

Grocery List

• Produce: yellow onion, carrots, celery, cremini mushrooms, garlic, fresh parsley
• Dairy: unsalted butter, whole milk
• Pantry: olive oil, all-purpose flour, low-sodium turkey or chicken stock, kosher salt, black pepper, garlic powder, dried thyme, dried rosemary, dried sage, frozen peas
• Meat: boneless, skinless turkey breast or tenderloin

Full Ingredients

Turkey

• 1 1/4 lb (567 g) boneless, skinless turkey breast or turkey tenderloin, cut into 1-inch pieces
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 2 tbsp olive oil

Vegetables

• 1 medium yellow onion, diced (about 1 1/2 cups)
• 2 medium carrots, sliced into 1/4-inch rounds (about 1 cup)
• 2 celery stalks, sliced (about 3/4 cup)
• 8 oz (227 g) cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 1/2 cups (200 g) frozen peas
• 2 tbsp chopped fresh parsley

Light Herb Gravy

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups (480 ml) low-sodium turkey stock (or low-sodium chicken stock)
• 1/2 cup (120 ml) whole milk
• 1 1/2 tsp dried thyme
• 1/2 tsp dried rosemary, crushed between your fingers
• 1/4 tsp dried sage
• 1/4 tsp kosher salt (plus more to taste)
• 1/4 tsp black pepper (plus more to taste)

Step-by-Step Instructions

Step 1: Prep and season the turkey

Pat the turkey pieces dry with paper towels (this helps them brown instead of steaming). Season with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp garlic powder. Set aside while you heat the skillet.

Outdoor note: If you’re cooking outside, keep the turkey chilled in a cooler until the moment you’re ready to cook.

Step 2: Preheat the cast iron and sear the turkey

Place a 12-inch cast-iron skillet over medium-high heat for 2 minutes. Add 2 tbsp olive oil and swirl to coat.

Add the turkey in a single layer (work in two batches if crowded). Sear for 3–4 minutes total, stirring once or twice, until the turkey is lightly browned on the outside. It does not need to be cooked through yet. Transfer turkey to a plate and set aside.

Step 3: Sauté the vegetables until hearty-tender

Reduce heat to medium. Add the onion, carrots, celery, and mushrooms to the skillet. Cook for 6–8 minutes, stirring and scraping up any browned bits, until the onions soften and the mushrooms give off their moisture.

Add the minced garlic and cook for 30 seconds, just until fragrant.

Step 4: Build a quick roux for a silky, light gravy

Add 2 tbsp butter to the skillet and let it melt. Sprinkle in 2 tbsp flour and stir constantly for 1 minute. You’re looking for the flour to coat the vegetables and turn lightly golden (not dark).

This quick roux is what gives you a gravy that clings to the turkey and veggies without feeling heavy.

Step 5: Whisk in liquids and season with herbs

Slowly pour in 2 cups stock while stirring to keep things smooth. Add 1/2 cup milk and whisk again, scraping the bottom of the skillet to dissolve any flavorful browned bits.

Stir in 1 1/2 tsp dried thyme, 1/2 tsp crushed dried rosemary, 1/4 tsp dried sage, plus the remaining 1/4 tsp salt and 1/4 tsp pepper. Bring the gravy to a gentle simmer and cook for 3–4 minutes, stirring occasionally, until it lightly thickens.

Step 6: Finish cooking the turkey in the gravy

Return the turkey (and any juices on the plate) to the skillet. Reduce heat to medium-low so the gravy stays at a gentle simmer. Cook for 5–7 minutes, stirring once or twice, until the turkey reaches an internal temperature of 165°F (74°C) at the thickest pieces.

If the gravy thickens more than you’d like, stir in 1–3 tbsp additional stock or water, a little at a time.

Step 7: Add peas, finish with parsley, and serve

Stir in the frozen peas and cook for 2 minutes, just until they turn bright green and warm through. Turn off the heat and stir in 2 tbsp chopped parsley.

Taste and adjust seasoning with more salt and pepper if needed. Serve hot, straight from the cast iron for a cozy, simple outdoor dinner.

Pro Tips

• Don’t overcrowd the skillet when searing: If the turkey is packed in, it will steam. Brown it in two batches if needed.
• Control heat outdoors: Cast iron holds heat well. If your fire or burner runs hot, drop to medium earlier to prevent the roux from scorching.
• Whisk the stock in slowly: Adding it gradually prevents lumps and keeps the gravy smooth.
• Use a thermometer: Turkey goes from juicy to dry quickly. Pull it as soon as it hits 165°F (74°C).
• Make it extra comforting: Serve over mashed potatoes, cooked rice, buttered egg noodles, or thick toast.

Variations

• Creamier gravy: Replace the milk with 1/2 cup (120 ml) heavy cream. Keep the simmer gentle so it stays smooth.
• Smoky campfire version: Add 1/2 tsp smoked paprika with the herbs, and finish with a pinch more pepper.
• More vegetables: Add 1 cup chopped green beans or diced bell pepper with the onions, or stir in 2 cups baby spinach at the end until wilted (about 1 minute).

Storage & Make-Ahead

Cool leftovers to room temperature for no more than 2 hours, then refrigerate in a sealed container for up to 3 days. Reheat gently in a skillet over medium-low heat until steaming hot, adding 1–4 tbsp stock or water to loosen the gravy as needed. For make-ahead prep, chop the vegetables and cut the turkey up to 24 hours in advance; store separately in the refrigerator. Measure out the dry seasonings ahead of time so dinner comes together quickly outdoors.

Nutrition (per serving)

Approximate, assumes 4 servings: 420 calories; 38 g protein; 22 g carbohydrates; 20 g fat; 6 g saturated fat; 4 g fiber; 8 g sugar; 820 mg sodium.