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Lemon N' Herb Turkey Fillets
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 219 00
LEMON N' HERB TURKEY FILLETS
Yield 100
Portion 4 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
280 cal
12 g
36 g
9g
134 mg
255 mg
58 mg
Ingredient
Weight
Measure
Issue
TURKEY,BREAST,FILLET
31-1/4 lbs
BREADCRUMBS
4-1/2 lbs
1 gal 3/4 qts
MARGARINE
1-3/4 lbs
3-1/2 cup
SEASONING,LEMON N' HERB
3-5/8 oz
3/4 cup
PEPPER,BLACK,GROUND
1-3/4 oz
1/2 cup
BASIL,DRIED,CRUSHED
5/8 oz
1/4 cup 1/3 tbsp
OREGANO,CRUSHED
5/8 oz
1/4 cup 1/3 tbsp
EGGS,WHOLE,FROZEN
2-1/4 lbs
1 qts 1/4 cup
COOKING SPRAY,NONSTICK
1 oz
2 tbsp
Method
1
Wash turkey fillets thoroughly under cold running water. Drain well.
2
Combine breadcrumbs, lemon n' herb seasoning, pepper, basil, oregano and margarine. Mix well.
3
Dip turkey fillets in eggs, then in crumb mixture. Shake off excess.
4
Lightly spray each sheet pan with non-stick cooking spray. Place 17 fillets on each sheet pan.
Using a convection oven, bake 18 to 20 minutes at 325 F. on high fan, open vent. CCP: Internal temperature must reach 165 F. or
5
higher for 15 seconds.
6 Transfer and shingle turkey fillets in steam table pans. CCP: Hold for service at 140 F. or higher.



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Lemon N' Herb Turkey Fillets

Yield: 100 Portion: 4 Ounces
Calories: 280 cal
Carbohydrates: 12 g
Protein: 36 g
Fat: 9g
Cholesterol: 134 mg
Sodium: 255 mg
Calcium: 58 mg

Ingredient Weight Measure Issue
TURKEY,BREAST,FILLET 31-1/4 lbs
BREADCRUMBS 4-1/2 lbs 1 gal 3/4 qts
MARGARINE 1-3/4 lbs 3-1/2 cup
SEASONING,LEMON N' HERB 3-5/8 oz 3/4 cup
PEPPER,BLACK,GROUND 1-3/4 oz 1/2 cup
BASIL,DRIED,CRUSHED 5/8 oz 1/4 cup 1/3 tbsp
OREGANO,CRUSHED 5/8 oz 1/4 cup 1/3 tbsp
EGGS,WHOLE,FROZEN 2-1/4 lbs 1 qts 1/4 cup
COOKING SPRAY,NONSTICK 1 oz 2 tbsp

Method:
1
Wash turkey fillets thoroughly under cold running water. Drain well.
2
Combine breadcrumbs, lemon n' herb seasoning, pepper, basil, oregano and margarine. Mix well.
3
Dip turkey fillets in eggs, then in crumb mixture. Shake off excess.
4
Lightly spray each sheet pan with non-stick cooking spray. Place 17 fillets on each sheet pan.
Using a convection oven, bake 18 to 20 minutes at 325 F. on high fan, open vent. CCP: Internal temperature must reach 165 F. or
5
higher for 15 seconds.
6 Transfer and shingle turkey fillets in steam table pans. CCP: Hold for service at 140 F. or higher.

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/lemon_n_herb_turkey_fillets.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence