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Article: Turkey breast on the barbecue ... piccata, saltimbocca. (recipes)
- Article from:
- Sunset
- Article date:
- April 1, 1988
CopyrightCOPYRIGHT 1988 Sunset Publishing Corp. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Turkey breast on the barbecue . . . piccata, saltimbocca
Turkey breast is no longer simply the choice segment of a winter holiday bird. It's available year-round, without the rest of the Thanksgiving apparatus, and in forms that are suited to a great variety of treatments--including several that work well on the barbecue.
Lean and light, turkey breasts are marketed whole, halved, or in chunks, with or without bone; as thin cross-grain pieces called cutlets or slices; and as fillests or tenderloins--the piece of the breast that lies alongside the breastbone. Usually reasonably priced, this meat is a good-value alternative to veal.
The secret for ...