Wild turkey steaks see * Note
Butter as needed
Pomegranate molasses as needed
Salt to taste
Freshly-ground black pepper to taste
* Note: Turkey steaks are made by cutting across the breast, against the grain, instead of filleting it. Each steak should be about one inch thick. This cut is best made with a professional meat saw, and some friendly butchers will cut the steaks for you if you are a regular customer. Not that cutting against the grain makes an entirely different meat from the same breast cut into fingers with the grain.
* Preheat the broiler, and adjust the rack so it is four inches from the heat source. Melt a little butter and mix in an equal amount of pomegranate molasses, making enough for a basting sauce.
* Salt and pepper the turkey steaks, place them in a broiling pan, and broil for three minutes on each side. Baste the top side, and broil for another minute. Turn, baste, and broil a little longer, until the turkey is done. Don’t overcook.
* Serve hot with rice and steamed vegetables or perhaps broiled eggplant.
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