From the kitchen of Jim Draper ‘77
4 pounds boneless breast meat, thawed
12 ounces lemon-lime soda
6 ounces soy sauce
6 ounces vegetable oil/cooking oil
1/8 teaspoon garlic powder (optional)
¼ teaspoon horseradish (optional)
CUT breast meat into 3/4” to 1” thick steaks (or use turkey tenders instead). Place meat into plastic zipper bag and put into a leak-proof container.
MIX ingredients in order shown and pour over meat.
SEAL bag tightly and massage briefly to begin marinating process. Leave in refrigerated space for at least 12 hours, but preferably 24 hours. Invert bag and massage at least two or three times in that period.
COOK steaks on charcoal or gas grill about 8-10 minutes per side until just firm and interior is white. Internal temperature should be 160 degrees Fahrenheit. Do not overcook; turn often to avoid charring.