50 (6-ounces) each turkey steaks
3 1/2 cups vegetable oil
1 quart frozen reconstituted lime juice
2 cups cooking sherry
4 ounces garlic cloves, minced
3 ounces chives, chopped
1/2 cup dried whole tarragon leaves
2 1/2 ounces salt
5 teaspoons black pepper
1 teaspoon dry mustard
1/4 cup worcestershire sauce
2 cups water
Servings: 50
1. Combine oil, liquids, and spices in stainless steel container. Pour over turkey steaks and refrigerate for several hours or overnight. Turn if necessary to make sure both sides of turkey are coated.
2. Drain marinade from turkey steaks. Preheat grill to 350°F. Grill steaks approximately 4-7 minutes per side until internal temperature reaches 165°F.
Yield: 50 steaks
3 1/2 cups vegetable oil
1 quart frozen reconstituted lime juice
2 cups cooking sherry
4 ounces garlic cloves, minced
3 ounces chives, chopped
1/2 cup dried whole tarragon leaves
2 1/2 ounces salt
5 teaspoons black pepper
1 teaspoon dry mustard
1/4 cup worcestershire sauce
2 cups water
Servings: 50
1. Combine oil, liquids, and spices in stainless steel container. Pour over turkey steaks and refrigerate for several hours or overnight. Turn if necessary to make sure both sides of turkey are coated.
2. Drain marinade from turkey steaks. Preheat grill to 350°F. Grill steaks approximately 4-7 minutes per side until internal temperature reaches 165°F.
Yield: 50 steaks
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