| JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS |
Creamed Ground Turkey
Source: U.S. Department of Defence

    Custom Search
    Feedback form






img
MEAT, FISH, AND POULTRY No.L 030 01
CREAMED GROUND TURKEY
Yield 100
Portion 5-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
160 cal
10 g
18 g
6g
52 mg
455 mg
93 mg
Ingredient
Weight
Measure
Issue
TURKEY,GROUND,90% LEAN,RAW
18 lbs
ONIONS,FRESH,CHOPPED
1 lbs
3 cup
1-1/8 lbs
FLOUR,WHEAT,GENERAL PURPOSE
1-2/3 lbs
1 qts 2 cup
SALT
3-1/8 oz
1/4 cup 1-1/3 tbsp
GARLIC POWDER
5/8 oz
2 tbsp
3/8 oz
1 tbsp
PEPPER,BLACK,GROUND
MILK,NONFAT,DRY
1-1/4 lbs
2 qts 1/2 cup
WATER,WARM
22 lbs
2 gal 2-1/2 qts
WORCESTERSHIRE SAUCE
6-1/3 oz
3/4 cup
Method
1 Cook turkey in steam-jacketed kettle or roasting pan until turkey loses its pink color, stirring to break apart. CCP: Temperature
must reach 165 F. or higher. Drain or skim off excess fat. Add onions; stir-cook 3 minutes.
2 Combine flour, salt, garlic powder, and pepper. Sprinkle evenly over turkey and onion mixture. Mix thoroughly; cook about 5
minutes until flour is absorbed.
3 Reconstitute milk. Add to mixture.
4 Add Worcestershire sauce. Heat to a simmer, stirring frequently. Simmer 10 minutes until thickened. CCP: Internal temperature
must reach 165 F. or higher for 15 seconds. CCP: Hold at 140 F. or higher for service.



Please bookmark this page (add it to your favorites).
If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/creamed_ground_turkey.html
Copyright © 1995-2019 ITA all rights reserved.
Open menu Close menu Open Search Close search Open sharebox Close sharebox

Creamed Ground Turkey

Yield: 100 Portion: 5-1/2 Ounces
Calories: 160 cal
Carbohydrates: 10 g
Protein: 18 g
Fat: 6g
Cholesterol: 52 mg
Sodium: 455 mg
Calcium: 93 mg

Ingredient Weight Measure Issue
TURKEY,GROUND,90% LEAN,RAW 18 lbs
ONIONS,FRESH,CHOPPED 1 lbs 3 cup 1-1/8 lbs
FLOUR,WHEAT,GENERAL PURPOSE 1-2/3 lbs 1 qts 2 cup
SALT 3-1/8 oz 1/4 cup 1-1/3 tbsp
GARLIC POWDER 5/8 oz 2 tbsp
PEPPER,BLACK,GROUND 3/8 oz 1 tbsp
MILK,NONFAT,DRY 1-1/4 lbs 2 qts 1/2 cup
WATER,WARM 22 lbs 2 gal 2-1/2 qts
WORCESTERSHIRE SAUCE 6-1/3 oz 3/4 cup

Method:
1 Cook turkey in steam-jacketed kettle or roasting pan until turkey loses its pink color, stirring to break apart. CCP: Temperature
must reach 165 F. or higher. Drain or skim off excess fat. Add onions; stir-cook 3 minutes.
2 Combine flour, salt, garlic powder, and pepper. Sprinkle evenly over turkey and onion mixture. Mix thoroughly; cook about 5
minutes until flour is absorbed.
3 Reconstitute milk. Add to mixture.
4 Add Worcestershire sauce. Heat to a simmer, stirring frequently. Simmer 10 minutes until thickened. CCP: Internal temperature
must reach 165 F. or higher for 15 seconds. CCP: Hold at 140 F. or higher for service.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/creamed_ground_turkey.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence