Springville Herald | 1948-04-29 | Page 10 | Boneless Turkey Steaks Available

BONELESS TURKEY STEAKS AVAILABLE The problem of making turkey available to the housewife when she wants it and in the form she can use it, is gradually being overcome, over-come, says Dr. Lawrence Morris, Utah State Extension poultryman. While many methods are being used ,the one showing most promise prom-ise presents the housewife with boneless turkey steaks made from the white meat of the breast and the dark meat of the thigh. This meat is cut into about four-ounce four-ounce portions and run through a steak-making machine for shaping and tenderizing. It is then ready for cooking, or it may be frozen and served at a later date. The cooking of turkey steaks has a lot to do with their flavor and tastiness, the extension poultryman poul-tryman explained. To retain the most flavor and juiciness the steaks should be dipped in milk, then in flour,, seasoned to taste with salt and pepper, and fried over a medium heat. Only enough vegetable shortening shorten-ing should be used to keep the meat from sticking to the fry pan. Turn the steak over once. It should cook in about eight minutes. A gravy or sauce may be used. Turkey Tur-key steaks served in this manner are delicious, Dr. Morris declared. Wings, drum sticks, giblets and back are sold separately and may be used in a variety of ways.