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Steaks: These are cross-cut^ pieces of breast meat, usually 1/2 to 1J inch thick. They are good for broiling, pan-frying, grilling or braising, particularly if they are more than 1/2-inch thick. Since turkey has little fat except just under the skin, a marinade, combined with frequent basting during cooking, will keep the meat from drying out. Beginning the cooking at high heat will also sear the surface, helping to seal in the juices. i i
Ground turkey: A mixture of white and dark meat, or all dark, this is becoming a popular low-cost & substitute for ground beef. It is?“ usually available frozen in one- orr two-pound tubes. It can be sauteed, pan-fried, simmered in broth, micro- h waved, or formed into patties and P grilled or broiled.
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