| JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS |
Turkey Loaf
Source: U.S. Department of Defence

    Custom Search
    Feedback form






img
MEAT, FISH, AND POULTRY No.L 035 01
TURKEY LOAF
Yield 100
Portion 6 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
253 cal
11 g
28 g
11 g
132 mg
699 mg
67 mg
Ingredient
Weight
Measure
Issue
TURKEY,GROUND,90% LEAN,RAW
30 lbs
BREADCRUMBS
3-3/4 lbs
1 gal
SALT
3-3/4 oz
1/4 cup 2-1/3 tbsp
PEPPER,BLACK,GROUND
1/4 oz
1 tbsp
GARLIC POWDER
1/3 oz
1 tbsp
2-3/8 oz
1 cup
MILK,NONFAT,DRY
WATER
2-7/8 lbs
1 qts 1-1/2 cup
CELERY,FRESH,CHOPPED
1 lbs
3-3/4 cup
1-3/8 lbs
1 lbs
3 cup
1-1/8 lbs
ONIONS,FRESH,CHOPPED
PEPPERS,GREEN,FRESH,CHOPPED
1 lbs
3 cup
1-1/4 lbs
2-3/8 lbs
1 qts 1/2 cup
EGGS,WHOLE,FROZEN
JUICE,TOMATO,CANNED
3-1/8 lbs
1 qts 1-3/4 cup
Method
1
Combine turkey with bread crumbs, salt, pepper and garlic; mix until well blended.
2
Reconstitute milk.
3
Add milk, celery, onions, sweet peppers, eggs, and tomato juice. Mix lightly but thoroughly. DO NOT OVERMIX.
4
Place 11 pounds 6 ounces meat mixture into each steam table pan and divide into 2 loaves per pan.
Using a convection oven, bake 1 hour 15 minutes at 325 F. on high fan, closed vent. Skim off excess fat and liquid during cooking
5
period. CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
6 Let stand 20 minutes before slicing. Cut 13 slices per loaf. CCP: Hold for service at 140 F. or higher.



Please bookmark this page (add it to your favorites).
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_loaf.html
Copyright © 1995-2019 ITA all rights reserved.
Open menu Close menu Open Search Close search Open sharebox Close sharebox

Turkey Loaf

Yield: 100 Portion: 6 Ounces
Calories: 253 cal
Carbohydrates: 11 g
Protein: 28 g
Fat: 11 g
Cholesterol: 132 mg
Sodium: 699 mg
Calcium: 67 mg

Ingredient Weight Measure Issue
TURKEY,GROUND,90% LEAN,RAW 30 lbs
BREADCRUMBS 3-3/4 lbs 1 gal
SALT 3-3/4 oz 1/4 cup 2-1/3 tbsp
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
GARLIC POWDER 1/3 oz 1 tbsp
MILK,NONFAT,DRY 2-3/8 oz 1 cup
WATER 2-7/8 lbs 1 qts 1-1/2 cup
CELERY,FRESH,CHOPPED 1 lbs 3-3/4 cup 1-3/8 lbs
ONIONS,FRESH,CHOPPED 1 lbs 3 cup 1-1/8 lbs
PEPPERS,GREEN,FRESH,CHOPPED 1 lbs 3 cup 1-1/4 lbs
EGGS,WHOLE,FROZEN 2-3/8 lbs 1 qts 1/2 cup
JUICE,TOMATO,CANNED 3-1/8 lbs 1 qts 1-3/4 cup

Method:
1
Combine turkey with bread crumbs, salt, pepper and garlic; mix until well blended.
2
Reconstitute milk.
3
Add milk, celery, onions, sweet peppers, eggs, and tomato juice. Mix lightly but thoroughly. DO NOT OVERMIX.
4
Place 11 pounds 6 ounces meat mixture into each steam table pan and divide into 2 loaves per pan.
Using a convection oven, bake 1 hour 15 minutes at 325 F. on high fan, closed vent. Skim off excess fat and liquid during cooking
5
period. CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
6 Let stand 20 minutes before slicing. Cut 13 slices per loaf. 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_loaf.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence