Рецепт Broiled Turkey Steaks
by Global Cookbook

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Wild turkey steaks see * Note Butter as needed Pomegranate molasses as needed Salt to taste Freshly-grnd 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 which 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. Heat a little butter and fold in an equal amount of pomegranate molasses, making sufficient for a basting sauce.
Salt and pepper the turkey steaks, place them in a broiling pan, and broil for three min on each side. Baste the top side, and broil for another minute. Turn, baste, and broil a little longer, till the turkey is done. Do not overcook.
Serve warm with rice and steamed vegetables or possibly perhaps broiled eggplant.
Comments: The pomegranate molasses or possibly 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 cannot find the stuff, as use any good sweet-and-sour basting sauce suitable for chicken.