One turkey many ways, debone your turkey for steak and . . .
Turkey is underrated because it’s overeaten in too short a time. The long roasting can dry the meat. And left over meat isn’t going to produce the best dishes. The solution for me has been to debone the turkey, create a layer of dark and white meat rolled into a log which I slice into steaks and freeze. The steaks cook in three to five minutes, or can be cut up and used in other recipes. In addition to the steaks, boning the bird gives us:
- fat for flavouring dishes
- two wing drumsticks
- sinews for stock, gravy, or soup
- white and dark meat
- skin as a container, yakitori, cracker
- bones for stock, gravy, or soup
- giblets for deep fry, stock, or fritters
- tail, neck, and/or wing tips for croquett
(Note: 1 – 8 will eventually link to recipes after I’m further though this Zero To Hero challenge. I’m changing my theme daily — so much to learn first — and am working on the best format to present my recipes. Any comments, tips, points to improve — or that you like — are much appreciated.)
Procedure for Turkey Steaks
1.Debone your turkey. It’s best to remove all of the sinews from the leg and breast meat.
Note: For an extra dish you can separate the wings, or make a drum stick out of it and use the wing tips in another dish.
2. On several sheets of plastic wrap layer the white meat on the right, the dark on the left Bind together with Activa.** The breast may be thicker that the other cuts, either pound it or slice it so the whole is (almost) a uniform thickness. Sprinkle Activa on the surface and roll from White to dark. The Activa will bind the meat together.
Note: For a uniform presentation layer the meat so the fibbers run the same direction.
4. Wrap the plastic tightly and truss the meat. Put it into the refrigerator overnight.
5. Slice. I weigh the first slice to use as a measure so each slice is roughly the same weight. I wrap them in wax paper and place them into Ziplock Freezer bags and freeze until I need them.
Take a iron skillet and put it on the flame until it’s smoking hot — no oil. Put the steak on and cover for three minutes. Uncover and turn. Cook for two minutes more. Serve. The high temperature sears the meat, locking in juices and preventing sticking to the pan making oil unnecessary.
Note: You can place them frozen on the skillet as well. Cover and cook for five minutes, turn and cook for 3 – 5 minutes. The meat will be a little tough, but it’s a much better option than takeout, a frozen dinner, or junk food.
You can also bread these turkey steaks and fry them as a cutlet, you can layer them in a casserole with stuffing, and they are exceptional with Mole, in fact South American cuisine pairs perfectly with turkey.
Each slice is a balanced between white and dark meat
It cooks quickly.
It is always moist
I can stretch the bird into multiple meals (the bird pictured was enough for 20 individual meals, plus soups, croquettes, etc).
** For more information about Activa/Transglutaminase follow the link. For your reference, Activa is used in restaurants all over the world so that the cuts of meat your enjoy are a uniform size and appearance. In the Molecular movement Activa is used to push the boundaries in food presentation.