How to make
The turkey is deboned and shaped into steaks at the butcher shop. Wash the meat and dry well, by keeping the skin.
Grind the Himalayan salt with the chopped rosemary and black peppercorns in a mortar. Rub the ingredients on the meat on both sides.
Add the rest to the butter, which is at room temperature. Season the meat for 1 hour. During this time, prepare the marinade from the mentioned ingredients. Mix them until a homogeneous mixture is obtained.
Tap off the salt and rosemary from the steaks and dip them in the aromatic mixture. It is best if they are left overnight. To do this, put them in a bag, add some of the marinade, tie the bag tightly and put it in a bowl in the refrigerator.
After they are tempered and relaxed, strain them from the marinade and place them on a wooden board so they don't slide around during processing. I smear their surface with the flavored and oregano-scented oil.
On the side of the skin, I put about 1 tsp. from the butter between it and the meat.
I prepare a grill pan with a non-stick coating and rub its surface with the garlic cloves. I place the turkey skin side down. During the heat treatment, the butter underneath melts and the fragrance is irresistible.
Pour the white wine and roast in the oven at 360°F (180°C) until done. In the process of roasting, cover the meat with sauces, using a spoon or turn them several times, so that they remain juicy. Roast until they acquire an appetizing color.
Let them rest for 30 minutes before serving. Serve them warm with a vegetable salad and lots of lemon.
The roasted turkey steaks with white wine and rosemary are very tasty.
