Source: U.S. Department of Defence
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Roast Turkey
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 161 00
ROAST TURKEY
Yield 100
Portion 4 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
172 cal
0g
27 g
7g
69 mg
901 mg
23 mg
Ingredient
Weight
Measure
Issue
TURKEY,WHOLE,READY-TO-COOK,RAW
65 lbs
SALT
7-5/8 oz
3/4 cup
SHORTENING,VEGETABLE,MELTED
7-1/4 oz
1 cup
Method
1
Remove bands from legs; open turkey cavity. Cut off wing tips.
2
Wash turkey thoroughly inside and out, under cold running water. Drain well.
3
Rub cavity with salt.
4
Tuck legs and tail into cavity. Place in roasting pans, breast side up. Turkeys should not touch each other.
5
Rub skin with salad oil or melted shortening. DO NOT ADD WATER.
6
Insert meat thermometer in center of inside thigh muscle of smallest bird.
7
Roast uncovered. CCP: Internal temperature OF ALL TURKEYS must reach 165 F. or higher for 15 seconds.
8
Baste frequently with drippings. CCP: Hold for service at 140 F. or higher.
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| Yield: 100 | Portion: 4 Ounces |
| Calories: | 172 cal |
| Carbohydrates: | 0g |
| Protein: | 27 g |
| Fat: | 7g |
| Cholesterol: | 69 mg |
| Sodium: | 901 mg |
| Calcium: | 23 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| TURKEY,WHOLE,READY-TO-COOK,RAW | 65 lbs | ||
| SALT | 7-5/8 oz | 3/4 cup | |
| SHORTENING,VEGETABLE,MELTED | 7-1/4 oz | 1 cup |
| Method: | |
|
1 Remove bands from legs; open turkey cavity. Cut off wing tips. 2 Wash turkey thoroughly inside and out, under cold running water. Drain well. 3 Rub cavity with salt. 4 Tuck legs and tail into cavity. Place in roasting pans, breast side up. Turkeys should not touch each other. 5 Rub skin with salad oil or melted shortening. DO NOT ADD WATER. 6 Insert meat thermometer in center of inside thigh muscle of smallest bird. 7 Roast uncovered. CCP: Internal temperature OF ALL TURKEYS must reach 165 F. or higher for 15 seconds. 8 Baste frequently with drippings. 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.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence