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Turkey A LA King
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 147 02
TURKEY A LA KING
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
213 cal
19 g
18 g
7g
46 mg
2278 mg
81 mg
Ingredient
Weight
Measure
Issue
TURKEY,BNLS,WHITE AND DARK MEAT,DICED
18 lbs
WATER
50-1/8 lbs
6 gal
SALT
5-3/4 oz
1/2 cup 1 tbsp
BAY LEAF,WHOLE,DRIED
1/3 oz
9 each
CHICKEN BROTH
2 gal 3 qts
CELERY,FRESH,CHOPPED
4 lbs
3 qts 3-1/8 cup
5-1/2 lbs
ONIONS,FRESH,CHOPPED
1 lbs
2-7/8 cup
1-1/8 lbs
SALT
1-7/8 oz
3 tbsp
1/3 oz
1 tbsp
PEPPER,BLACK,GROUND
WATER,WARM
7-7/8 lbs
3 qts 3 cup
MILK,NONFAT,DRY
7-1/4 oz
3 cup
CHICKEN BROTH
3 qts
FLOUR,WHEAT,GENERAL PURPOSE
3-7/8 lbs
3 qts 2 cup
PEPPERS,GREEN,FRESH,CHOPPED
1 lbs
3 cup
1-1/4 lbs
PIMIENTO,CANNED,DRAINED,CHOPPED
8-1/2 oz
1-1/4 cup
Method
1 Place turkey in stock pot or steam jacketed kettle; add water, salt and bay leaves. Bring to a boil; reduce heat; simmer turkey in 6
gallons water 3 to 4 hours or until tender. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Drain. Cool.
Dice cooked turkey. CCP: Refrigerate at 41 F. or lower for use in Step 5.
2 Place broth, celery, onions, salt, and pepper in a steam jacketed kettle or stockpot; bring to a boil. Cover; reduce heat; simmer 8-10
minutes until tender.
3 Reconstitute milk in warm water. Stir milk into cooked vegetables and broth.
4 Blend flour and broth together; stir to make a smooth slurry. Add slurry to vegetables, broth, and milk mixture, stirring constantly.
Bring to a boil. Cover; reduce heat; simmer 10 minutes or until thickened, stirring frequently to prevent sticking.
5 Stir turkey, peppers, and pimientos gently into thickened sauce. Cover, reduce heat; simmer 2 minutes. CCP: Internal temperature
must reach 165 F. or higher for 15 seconds.
6 Pour 2-1/2 gallons of turkey a la king into ungreased steam table pans. CCP: Hold for service at 140 F. or higher.



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Turkey A LA King

Yield: 100 Portion: 1 Cup
Calories: 213 cal
Carbohydrates: 19 g
Protein: 18 g
Fat: 7g
Cholesterol: 46 mg
Sodium: 2278 mg
Calcium: 81 mg

Ingredient Weight Measure Issue
TURKEY,BNLS,WHITE AND DARK MEAT,DICED 18 lbs
WATER 50-1/8 lbs 6 gal
SALT 5-3/4 oz 1/2 cup 1 tbsp
BAY LEAF,WHOLE,DRIED 1/3 oz 9 each
CHICKEN BROTH 2 gal 3 qts
CELERY,FRESH,CHOPPED 4 lbs 3 qts 3-1/8 cup 5-1/2 lbs
ONIONS,FRESH,CHOPPED 1 lbs 2-7/8 cup 1-1/8 lbs
SALT 1-7/8 oz 3 tbsp
PEPPER,BLACK,GROUND 1/3 oz 1 tbsp
WATER,WARM 7-7/8 lbs 3 qts 3 cup
MILK,NONFAT,DRY 7-1/4 oz 3 cup
CHICKEN BROTH 3 qts
FLOUR,WHEAT,GENERAL PURPOSE 3-7/8 lbs 3 qts 2 cup
PEPPERS,GREEN,FRESH,CHOPPED 1 lbs 3 cup 1-1/4 lbs
PIMIENTO,CANNED,DRAINED,CHOPPED 8-1/2 oz 1-1/4 cup

Method:
1 Place turkey in stock pot or steam jacketed kettle; add water, salt and bay leaves. Bring to a boil; reduce heat; simmer turkey in 6
gallons water 3 to 4 hours or until tender. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Drain. Cool.
Dice cooked turkey. CCP: Refrigerate at 41 F. or lower for use in Step 5.
2 Place broth, celery, onions, salt, and pepper in a steam jacketed kettle or stockpot; bring to a boil. Cover; reduce heat; simmer 8-10
minutes until tender.
3 Reconstitute milk in warm water. Stir milk into cooked vegetables and broth.
4 Blend flour and broth together; stir to make a smooth slurry. Add slurry to vegetables, broth, and milk mixture, stirring constantly.
Bring to a boil. Cover; reduce heat; simmer 10 minutes or until thickened, stirring frequently to prevent sticking.
5 Stir turkey, peppers, and pimientos gently into thickened sauce. Cover, reduce heat; simmer 2 minutes. CCP: Internal temperature
must reach 165 F. or higher for 15 seconds.
6 Pour 2-1/2 gallons of turkey a la king into ungreased 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/turkey_a_la_king.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence