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Herb Turkey Roast W/Tomato Gravy Precooked Turkey
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 821 00
HERB TURKEY ROAST W/TOMATO GRAVY PRECOOKED TURKEY
Yield 100
Portion 4 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
195 cal
9g
35 g
1g
94 mg
382 mg
43 mg
Ingredient
Weight
Measure
Issue
TURKEY,PAN ROASTED,PRECOOKED
25 lbs
CHICKEN BROTH
2 qts
JUICE,VEGETABLE,CANNED
4-1/4 lbs
2 qts
1/8 oz
1/8 tsp
PEPPER,BLACK,GROUND
WORCESTERSHIRE SAUCE
4-1/4 oz
1/2 cup
FLOUR,WHEAT,GENERAL PURPOSE
1-1/8 lbs
1 qts
WATER
1-5/8 lbs
3 cup
TOMATOES,CANNED,DICED,INCL LIQUIDS
13-3/4 lbs
1 gal 2 qts
SEASONING,ITALIAN
2 oz
1 cup
Method
1 If frozen, thaw precooked roasted turkey breast. CCP: Thaw under refrigeration at 41 F. or lower. Preheat convection oven to 300
F., fan on, closed vent.
2 Slice turkey into 4 ounce portions. Stack portions vertically against each other in shingle fashion in steam table pans. Leave space
between the rows for gravy.
3 Drain tomatoes and reserve juice for use in Step 4. Set tomatoes aside for use in Step 5.
4 Prepare broth according to manufacturer's instructions on label. Add vegetable juice, black pepper, worcestershire sauce and juice
only from diced tomatoes. Bring to a boil.
5 Dissolve flour in water. Slowly add mixture to broth while stirring vigorously with a wire whip. Simmer 30 minutes. Add diced
tomatoes and Italian seasoning.
6 Pour 2 quarts gravy into each pan of turkey and place on steam table. Cover with aluminum foil.
7 Bake in preheated convection oven at 300 F. with fan on for 10 minutes. Remove from oven. CCP: Hold for service at 140 F. or
higher.
8 Hold remaining gravy in separate pan on steam table. CCP: Hold for service at 140 F. or higher.
9 Serve 4 ounces turkey with 2-3 ounces gravy.
Notes
1 Recommend serving with mashed potatoes or rice.



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Herb Turkey Roast W/Tomato Gravy Precooked Turkey

Yield: 100 Portion: 4 Ounces
Calories: 195 cal
Carbohydrates: 9g
Protein: 35 g
Fat: 1g
Cholesterol: 94 mg
Sodium: 382 mg
Calcium: 43 mg

Ingredient Weight Measure Issue
TURKEY,PAN ROASTED,PRECOOKED 25 lbs
CHICKEN BROTH 2 qts
JUICE,VEGETABLE,CANNED 4-1/4 lbs 2 qts
PEPPER,BLACK,GROUND 1/8 oz 1/8 tsp
WORCESTERSHIRE SAUCE 4-1/4 oz 1/2 cup
FLOUR,WHEAT,GENERAL PURPOSE 1-1/8 lbs 1 qts
WATER 1-5/8 lbs 3 cup
TOMATOES,CANNED,DICED,INCL LIQUIDS 13-3/4 lbs 1 gal 2 qts
SEASONING,ITALIAN 2 oz 1 cup

Method:
1 If frozen, thaw precooked roasted turkey breast. CCP: Thaw under refrigeration at 41 F. or lower. Preheat convection oven to 300
F., fan on, closed vent.
2 Slice turkey into 4 ounce portions. Stack portions vertically against each other in shingle fashion in steam table pans. Leave space
between the rows for gravy.
3 Drain tomatoes and reserve juice for use in Step 4. Set tomatoes aside for use in Step 5.
4 Prepare broth according to manufacturer's instructions on label. Add vegetable juice, black pepper, worcestershire sauce and juice
only from diced tomatoes. Bring to a boil.
5 Dissolve flour in water. Slowly add mixture to broth while stirring vigorously with a wire whip. Simmer 30 minutes. Add diced
tomatoes and Italian seasoning.
6 Pour 2 quarts gravy into each pan of turkey and place on steam table. Cover with aluminum foil.
7 Bake in preheated convection oven at 300 F. with fan on for 10 minutes. Remove from oven. CCP: Hold for service at 140 F. or
higher.
8 Hold remaining gravy in separate pan on steam table. CCP: Hold for service at 140 F. or higher.
9 Serve 4 ounces turkey with 2-3 ounces gravy.
Notes
1 Recommend serving with mashed potatoes or rice.

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/herb_turkey_roast_w_tomato_gravy_precooked_turkey.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence