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Jerked Roast Turkey
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 844 00
JERKED ROAST TURKEY
Yield 100
Portion 4 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
210 cal
3g
34 g
6g
86 mg
554 mg
41 mg
Ingredient
Weight
Measure
Issue
TURKEY,COOKED,BONELESS
25 lbs
NUTMEG,GROUND
1/2 oz
2 tbsp
SEASONING,JERK
1-1/3 oz
3 tbsp
1-5/8 lbs
3 cup
WORCESTERSHIRE SAUCE
HOT SAUCE
4 oz
1/2 cup
WATER,BOILING
2-1/8 lbs
1 qts
CHICKEN BROTH
1 gal 2 qts
CLOVES,WHOLE
2-3/4 oz
12 each
CORNSTARCH
4-1/2 oz
1 cup
WATER
1 lbs
2 cup
Method
1
Slice turkey into 4 ounce portions diagonally into thirds.
2
Combine nutmeg, jerk seasoning, worcestershire sauce, hot sauce and boiling water.
3
Divide turkey equally into steam table pans. Add marinade. CCP: Marinate under refrigeration at 41 F. or lower for one hour.
4
Prepare broth according to manufacturer's instructions on label. Add cloves. Bring to a boil. Simmer 45 minutes. Strain broth to
remove cloves.
5 Dissolve cornstarch in water. Slowly add mixture to broth while stirring vigorously with a wire whip. Boil 2 minutes, or until
cloudiness from cornstarch disappears.
6 Arrange turkey slices in 2 inch pan, shingle fashion. Add 1-1/2 quarts boiling chicken stock. Cover and bake in convection oven
at 300 F. on high fan, closed vent for 20 minutes. CCP: Internal temperature must reach 140 F. or higher for 15 seconds. CCP:
Hold for service at 140 F.



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Jerked Roast Turkey

Yield: 100 Portion: 4 Ounces
Calories: 210 cal
Carbohydrates: 3g
Protein: 34 g
Fat: 6g
Cholesterol: 86 mg
Sodium: 554 mg
Calcium: 41 mg

Ingredient Weight Measure Issue
TURKEY,COOKED,BONELESS 25 lbs
NUTMEG,GROUND 1/2 oz 2 tbsp
SEASONING,JERK 1-1/3 oz 3 tbsp
WORCESTERSHIRE SAUCE 1-5/8 lbs 3 cup
HOT SAUCE 4 oz 1/2 cup
WATER,BOILING 2-1/8 lbs 1 qts
CHICKEN BROTH 1 gal 2 qts
CLOVES,WHOLE 2-3/4 oz 12 each
CORNSTARCH 4-1/2 oz 1 cup
WATER 1 lbs 2 cup

Method:
1
Slice turkey into 4 ounce portions diagonally into thirds.
2
Combine nutmeg, jerk seasoning, worcestershire sauce, hot sauce and boiling water.
3
Divide turkey equally into steam table pans. Add marinade. CCP: Marinate under refrigeration at 41 F. or lower for one hour.
4
Prepare broth according to manufacturer's instructions on label. Add cloves. Bring to a boil. Simmer 45 minutes. Strain broth to
remove cloves.
5 Dissolve cornstarch in water. Slowly add mixture to broth while stirring vigorously with a wire whip. Boil 2 minutes, or until
cloudiness from cornstarch disappears.
6 Arrange turkey slices in 2 inch pan, shingle fashion. Add 1-1/2 quarts boiling chicken stock. Cover and bake in convection oven
at 300 F. on high fan, closed vent for 20 minutes. CCP: Internal temperature must reach 140 F. or higher for 15 seconds. CCP:
Hold for service at 140 F.

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/jerked_roast_turkey.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence