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Show Turkey Steaks Show Promise Of Becoming Popular 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, says Pr. Lawrence Morris, Utah State Extension poultryman. While many methods meth-ods are being- used, the one showing show-ing most promise 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 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 medium heat. Only enough vegetable shortening- 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 steaks served in this manner are deli-vcious, deli-vcious, Dr. Morris declared. Wings, drum slocks, giblets and backs are sold separately and may be used in a variety of ways. In Texas, where this method of marketing and serving turkey has been developed, they find demand for cheaper cuts of tur- Itpv winffs. hark, drum stinks and gibblets exceeds supply. The steaks have proven especially especial-ly popular for banquets and dinner din-ner parties. Smoked turkey is another unique and wholesome dish, he said. Smoked turkey has the characteristic taste and aroma of other smoked products, but it has a more delicate taste and. if properly done, is more moist and iuicy. Smoked turkey has a special place in lunches and picnics. |