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Turkey Curry
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 044 00
TURKEY CURRY
Yield 100
Portion 7 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
250 cal
27 g
15 g
10 g
39 mg
1475 mg
60 mg
Ingredient
Weight
Measure
Issue
TURKEY,BNLS,WHITE AND DARK MEAT,DICED
15-1/2 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 lf
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
ONIONS,FRESH,CHOPPED
4-1/4 lbs
3 qts
4-3/4 lbs
CELERY,FRESH,CHOPPED
6 lbs
1 gal 1-2/3 qts
8-1/4 lbs
GARLIC POWDER
1/8 oz
1/4 tsp
FLOUR,WHEAT,GENERAL PURPOSE
1-1/8 lbs
1 qts
SALT
1 oz
1 tbsp
1/8 oz
1/3 tsp
PEPPER,BLACK,GROUND
CURRY POWDER
2-2/3 oz
3/4 cup
GINGER,GROUND
1/4 oz
1 tbsp
1/3 oz
1/3 tsp
HOT SAUCE
WORCESTERSHIRE SAUCE
4-1/4 oz
1/2 cup
CHICKEN BROTH
1 gal
APPLES,FRESH,MEDIUM,PEELED,CORED,CHOPPED
8 lbs
1 gal 3-1/4 qts
10-1/4 lbs
1-7/8 lbs
1 qts 2 cup
RAISINS
COCONUT,PREPARED,SWEETENED FLAKES
2-1/2 lbs
3 qts
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 6.
2 Lightly spray stock pot or steam jacketed kettle with non-stick cooking spray. Cook onions, celery, and garlic until tender in stock
pot or steam-jacketed kettle.
3 Add flour, salt, pepper, curry powder, ginger, hot sauce and Worcestershire sauce to vegetable mixture; stir to blend.
4 Prepare chicken broth according to package directions; add gradually to vegetables and spices stirring constantly. Cook until
thickened, about 1 minute.
5 Add apples and raisins. Cook 10 minutes or until apples are tender.
6 Add coconut and turkey to apple-vegetable mixture. Heat 20 minutes. CCP: Internal temperature must reach 165 F. or higher for
15 seconds.
7 CCP: Serve immediately or hold for service at 140 F. or higher.



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Turkey Curry

Yield: 100 Portion: 7 Ounces
Calories: 250 cal
Carbohydrates: 27 g
Protein: 15 g
Fat: 10 g
Cholesterol: 39 mg
Sodium: 1475 mg
Calcium: 60 mg

Ingredient Weight Measure Issue
TURKEY,BNLS,WHITE AND DARK MEAT,DICED 15-1/2 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 lf
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
ONIONS,FRESH,CHOPPED 4-1/4 lbs 3 qts 4-3/4 lbs
CELERY,FRESH,CHOPPED 6 lbs 1 gal 1-2/3 qts 8-1/4 lbs
GARLIC POWDER 1/8 oz 1/4 tsp
FLOUR,WHEAT,GENERAL PURPOSE 1-1/8 lbs 1 qts
SALT 1 oz 1 tbsp
PEPPER,BLACK,GROUND 1/8 oz 1/3 tsp
CURRY POWDER 2-2/3 oz 3/4 cup
GINGER,GROUND 1/4 oz 1 tbsp
HOT SAUCE 1/3 oz 1/3 tsp
WORCESTERSHIRE SAUCE 4-1/4 oz 1/2 cup
CHICKEN BROTH 1 gal
APPLES,FRESH,MEDIUM,PEELED,CORED,CHOPPED 8 lbs 1 gal 3-1/4 qts 10-1/4 lbs
RAISINS 1-7/8 lbs 1 qts 2 cup
COCONUT,PREPARED,SWEETENED FLAKES 2-1/2 lbs 3 qts

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 6.
2 Lightly spray stock pot or steam jacketed kettle with non-stick cooking spray. Cook onions, celery, and garlic until tender in stock
pot or steam-jacketed kettle.
3 Add flour, salt, pepper, curry powder, ginger, hot sauce and Worcestershire sauce to vegetable mixture; stir to blend.
4 Prepare chicken broth according to package directions; add gradually to vegetables and spices stirring constantly. Cook until
thickened, about 1 minute.
5 Add apples and raisins. Cook 10 minutes or until apples are tender.
6 Add coconut and turkey to apple-vegetable mixture. Heat 20 minutes. CCP: Internal temperature must reach 165 F. or higher for
15 seconds.
7 CCP: Serve immediately or 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_curry.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence