Source: U.S. Department of Defence
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Turkey Divan
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 221 00
TURKEY DIVAN
Yield 100
Portion 3 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
241 cal
10 g
38 g
5g
61 mg
2357 mg
140 mg
Ingredient
Weight
Measure
Issue
TURKEY BREAST,BNLS,PRECKD
30 lbs
WATER
6-1/4 lbs
3 qts
BROCCOLI,FROZEN,SPEARS
24 lbs
4 gal 1-1/2 qts
MILK,NONFAT,DRY
7-1/4 oz
3 cup
SOUP,CONDENSED,CREAM OF CHICKEN
8-7/8 lbs
1 gal
2/3 oz
3 tbsp
PEPPER,BLACK,GROUND
CHEESE,CHEDDAR,LOWFAT,SHREDDED
2 lbs
2 qts
PAPRIKA,GROUND
1/3 oz
1 tbsp
Method
1 Place turkey in roasting pans.
2 Using a convection oven, bake at 300 F. with fan on, for 25 minutes. Baste occasionally with drippings. CCP: Internal
temperature must reach 165 F. or higher for 15 seconds.
3 Let roasts stand 15 to 20 minutes to absorb juices and for ease in slicing. Slice turkey breast into 3 ounce slices.
4 Cook broccoli spears 5 to 8 minutes in steamer at 5 lb P.S.I. until tender -crisp. DO NOT OVERCOOK! Remove from steamer.
Arrange into 4 oz portions and cover.
5 Reconstitute the milk with warm water.
6 Add milk to condensed soup in a steam jacketed kettle or stock pot. Stir to blend. Bring to a boil; reduce heat; simmer 2 minutes.
7 Ladle 2 cups sauce into bottom of each steam table pan. Spread evenly.
8 Arrange 12 - 4 ounce portions of broccoli spears evenly over sauce in each pan. Sprinkle 1 tsp pepper evenly over broccoli spears
in each pan.
9 Fold 3 ounces turkey slices over each portion of broccoli spears. Serving will be easier if edges of turkey are folded under broccoli
portions.
10 Pour 4-1/2 cups soup mixture evenly over broccoli/turkey in each pan.
11 Top each portion with 1/3 tablespoon cheese. Sprinkle 1/2 teaspoon paprika evenly over cheese in each pan. Cover.
12 Using a convection oven, bake 20-25 minutes on high fan, closed vent or until sauce is bubbly. CCP: Internal temperature must
reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
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| Yield: 100 | Portion: 3 Ounces |
| Calories: | 241 cal |
| Carbohydrates: | 10 g |
| Protein: | 38 g |
| Fat: | 5g |
| Cholesterol: | 61 mg |
| Sodium: | 2357 mg |
| Calcium: | 140 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| TURKEY BREAST,BNLS,PRECKD | 30 lbs | ||
| WATER | 6-1/4 lbs | 3 qts | |
| BROCCOLI,FROZEN,SPEARS | 24 lbs | 4 gal 1-1/2 qts | |
| MILK,NONFAT,DRY | 7-1/4 oz | 3 cup | |
| SOUP,CONDENSED,CREAM OF CHICKEN | 8-7/8 lbs | 1 gal | |
| PEPPER,BLACK,GROUND | 2/3 oz | 3 tbsp | |
| CHEESE,CHEDDAR,LOWFAT,SHREDDED | 2 lbs | 2 qts | |
| PAPRIKA,GROUND | 1/3 oz | 1 tbsp |
| Method: | |
|
1 Place turkey in roasting pans. 2 Using a convection oven, bake at 300 F. with fan on, for 25 minutes. Baste occasionally with drippings. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. 3 Let roasts stand 15 to 20 minutes to absorb juices and for ease in slicing. Slice turkey breast into 3 ounce slices. 4 Cook broccoli spears 5 to 8 minutes in steamer at 5 lb P.S.I. until tender -crisp. DO NOT OVERCOOK! Remove from steamer. Arrange into 4 oz portions and cover. 5 Reconstitute the milk with warm water. 6 Add milk to condensed soup in a steam jacketed kettle or stock pot. Stir to blend. Bring to a boil; reduce heat; simmer 2 minutes. 7 Ladle 2 cups sauce into bottom of each steam table pan. Spread evenly. 8 Arrange 12 - 4 ounce portions of broccoli spears evenly over sauce in each pan. Sprinkle 1 tsp pepper evenly over broccoli spears in each pan. 9 Fold 3 ounces turkey slices over each portion of broccoli spears. Serving will be easier if edges of turkey are folded under broccoli portions. 10 Pour 4-1/2 cups soup mixture evenly over broccoli/turkey in each pan. 11 Top each portion with 1/3 tablespoon cheese. Sprinkle 1/2 teaspoon paprika evenly over cheese in each pan. Cover. 12 Using a convection oven, bake 20-25 minutes on high fan, closed vent or until sauce is bubbly. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. 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