Source: U.S. Department of Defence
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Oven Fried Turkey Bacon
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 MEAT, FISH, AND POULTRY No.L 515 00
OVEN FRIED TURKEY BACON
Yield 100
Portion 2 Slices
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
57 cal
0g
4g
4g
21 mg
308 mg
9 mg
Ingredient
Weight
Measure
Issue
BACON,TURKEY,RAW
12 lbs
Method
1 Arrange slices in rows down the length of each sheet pan, with fat edges slightly overlapping lean edges.
2 Bake 25 minutes at 375 F. Drain excess fat. Bake additional 5 to 10 minutes or until bacon is slightly crisp. Do not overcook.
3 Drain thoroughly. Place on absorbent paper or in perforated steam table pan. CCP: Hold for service at 140 F. or higher.
Notes
1 In Step 2, if convection oven is used, bake at 325 F. for 25 minutes on high fan, open vent. Drain fat. Bake additional 5 to 10 minutes.
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| Yield: 100 | Portion: 2 Slices |
| Calories: | 57 cal |
| Carbohydrates: | 0g |
| Protein: | 4g |
| Fat: | 4g |
| Cholesterol: | 21 mg |
| Sodium: | 308 mg |
| Calcium: | 9 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| BACON,TURKEY,RAW | 12 lbs |
| Method: | |
|
1 Arrange slices in rows down the length of each sheet pan, with fat edges slightly overlapping lean edges. 2 Bake 25 minutes at 375 F. Drain excess fat. Bake additional 5 to 10 minutes or until bacon is slightly crisp. Do not overcook. 3 Drain thoroughly. Place on absorbent paper or in perforated steam table pan. CCP: Hold for service at 140 F. or higher. Notes 1 In Step 2, if convection oven is used, bake at 325 F. for 25 minutes on high fan, open vent. Drain fat. Bake additional 5 to 10 minutes. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence