Grilled Turkey Steaks With Cashew Butter

Rinse turkey and pat dry. Cut across the grain into 3/8-inch-thick slices.

In a large, shallow baking dish, combine sherry, bouillon granules, and rosemary. Stir to dissolve bouillon. Add turkey and turn to coat. Cover and refrigerate until next day.

About 40 minutes before cooking, start barbecue fire for direct heat. Prepare Cashew Butter and set aside.

Lift turkey from marinade and drain briefly (discard marinade). Place turkey on grill 4 to 6 inches above a solid bed of medium-glowing coals. Cook, turning and basting occasionally with plain melted butter, until meat is no longer pink when slashed (about 8 minutes).

Transfer to a platter. Pour Cashew Butter over turkey, then garnish with parsley and lemon wedges.

For Cashew Butter: In a small pan, melt butter or margarine. Add lemon juice and cashews. Set at side of grill to keep warm.