Broiled Turkey Steaks Recipe - Cooking Index
Broiled Turkey Steaks Recipe - Cooking Index
The pomegranate molasses or syrup used in this recipe is a popular condiment in Azerbaijan and other countries of the Caucasus, as well as in the Middle East. The last bottle I found was imported from Lebanon. If you can't find the stuff, as use any good sweet-and-sour basting sauce suitable for chicken.
Courses: Main Course| 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.
This recipe yields ?? servings.
Source:
American Hunter, April 1999
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