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* Note: Turkey steaks are made by cutting across the breast, against the grain, instead of filleting it.
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Each steak should be about one inch thick.
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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.
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Not which cutting against the grain makes an entirely different meat from the same breast cut into fingers with the grain.
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Preheat the broiler, and adjust the rack so it is four inches from the heat source.
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Heat a little butter and fold in an equal amount of pomegranate molasses, making sufficient for a basting sauce.
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Salt and pepper the turkey steaks, place them in a broiling pan, and broil for three min on each side.
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Baste the top side, and broil for another minute.
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Turn, baste, and broil a little longer, till the turkey is done.
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Do not overcook.
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Serve warm with rice and steamed vegetables or possibly perhaps broiled eggplant.
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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.
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The last bottle I found was imported from Lebanon.
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If you cannot find the stuff, as use any good sweet-and-sour basting sauce suitable for chicken.
