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Turkey Fingers
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 188 00
TURKEY FINGERS
Yield 100
Portion 3-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
253 cal
18 g
24 g
9g
65 mg
692 mg
43 mg
Ingredient
Weight
Measure
Issue
TURKEY,BNLS,WHITE AND DARK MEAT
26 lbs
GARLIC POWDER
1-5/8 oz
1/4 cup 1-2/3 tbsp
SEASONING,POULTRY
1/3 oz
2-2/3 tbsp
PAPRIKA,GROUND
1/3 oz
1 tbsp
PEPPER,BLACK,GROUND
1/3 oz
1 tbsp
4-3/8 lbs
1 gal
FLOUR,WHEAT,GENERAL PURPOSE
COOKING SPRAY,NONSTICK
1 oz
2 tbsp
Method
1
Cut turkey into 1/2-inch thick slices. Cut slices into 1/4-inch strips, 2 or 3 inches long.
2
Combine flour, garlic powder, poultry seasoning, paprika and pepper; mix thoroughly.
3
Dredge turkey strips in seasoned flour. Shake off excess. Spray grill with cooking spray.
4
Grill turkey strips about 12 to 15 minutes or until done on a well greased griddle, turning frequently. CCP: Internal temperature
must reach 165 F. or higher for 15 seconds.
5 CCP: Hold for service at 140 F. or higher. Serve with a sauce such as Sweet and Sour Sauce, Recipe No. O 008 00, Barbecue
Sauce, Recipe No. O 002 00, Mustard Sauce, Recipe No. O 006 00, Honey Mustard Sauce, Recipe No. O 029 00, Horseradish
Dijon Sauce, Recipe No. O 028 00, or Tropical Fruit Salsa, Recipe No. O 030 00.



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Turkey Fingers

Yield: 100 Portion: 3-1/2 Ounces
Calories: 253 cal
Carbohydrates: 18 g
Protein: 24 g
Fat: 9g
Cholesterol: 65 mg
Sodium: 692 mg
Calcium: 43 mg

Ingredient Weight Measure Issue
TURKEY,BNLS,WHITE AND DARK MEAT 26 lbs
GARLIC POWDER 1-5/8 oz 1/4 cup 1-2/3 tbsp
SEASONING,POULTRY 1/3 oz 2-2/3 tbsp
PAPRIKA,GROUND 1/3 oz 1 tbsp
PEPPER,BLACK,GROUND 1/3 oz 1 tbsp
FLOUR,WHEAT,GENERAL PURPOSE 4-3/8 lbs 1 gal
COOKING SPRAY,NONSTICK 1 oz 2 tbsp

Method:
1
Cut turkey into 1/2-inch thick slices. Cut slices into 1/4-inch strips, 2 or 3 inches long.
2
Combine flour, garlic powder, poultry seasoning, paprika and pepper; mix thoroughly.
3
Dredge turkey strips in seasoned flour. Shake off excess. Spray grill with cooking spray.
4
Grill turkey strips about 12 to 15 minutes or until done on a well greased griddle, turning frequently. CCP: Internal temperature
must reach 165 F. or higher for 15 seconds.
5 CCP: Hold for service at 140 F. or higher. Serve with a sauce such as Sweet and Sour Sauce, Recipe No. O 008 00, Barbecue
Sauce, Recipe No. O 002 00, Mustard Sauce, Recipe No. O 006 00, Honey Mustard Sauce, Recipe No. O 029 00, Horseradish
Dijon Sauce, Recipe No. O 028 00, or Tropical Fruit Salsa, Recipe No. O 030 00.

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_fingers.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence