Source: U.S. Department of Defence
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Turkey Nuggets
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 163 00
TURKEY NUGGETS
Yield 100
Portion 3-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
284 cal
23 g
25 g
9g
65 mg
1631 mg
68 mg
Ingredient
Weight
Measure
Issue
TURKEY,BNLS,WHITE AND DARK MEAT
26 lbs
FLOUR,WHEAT,GENERAL PURPOSE
3-1/3 lbs
3 qts
SALT
5-1/8 oz
1/2 cup
GARLIC POWDER
1-5/8 oz
1/4 cup 1-2/3 tbsp
SEASONING,POULTRY
1/3 oz
2-2/3 tbsp
PEPPER,BLACK,GROUND
1/3 oz
1 tbsp
PAPRIKA,GROUND
1/3 oz
1 tbsp
MILK,NONFAT,DRY
1-3/4 oz
3/4 cup
WATER,WARM
2 lbs
3-3/4 cup
EGG WHITES
1-5/8 lbs
3 cup
2-1/2 oz
1/4 cup 1/3 tbsp
SALT
PARSLEY,DEHYDRATED,FLAKED
1/8 oz
1/4 cup 1/3 tbsp
BREADCRUMBS
3-5/8 lbs
3 qts 3 cup
COOKING SPRAY,NONSTICK
1 oz
2 tbsp
Method
1
Cut turkey into 1-1/2 to 2-inch strips.
2
Dredge turkey in mixture of flour, salt, garlic powder, poultry seasoning, pepper and paprika.
3
Reconstitute milk; add egg whites; mix well.
4
Dip floured turkey in milk and egg white mixture. Drain well.
Blend second salt, parsley and breadcrumbs to create breadcrumb mixture. Roll turkey in bread crumb mixture until well coated;
5
shake off excess.
6 Lightly spray sheet pans with non-stick cooking spray. Place turkey nuggets onto sprayed sheet pans.
7 Spray turkey nuggets with cooking spray to ensure even browning.
8 Using a convection oven, bake 10 to 12 minutes at 375 F. on high fan, closed vent. CCP: Internal temperature must reach 165 F.
or higher for 15 seconds. Hold at 140 F. or higher for service. Serve with sweet and sour sauce, barbecue sauce or mustard sauce.
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| Yield: 100 | Portion: 3-1/2 Ounces |
| Calories: | 284 cal |
| Carbohydrates: | 23 g |
| Protein: | 25 g |
| Fat: | 9g |
| Cholesterol: | 65 mg |
| Sodium: | 1631 mg |
| Calcium: | 68 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| TURKEY,BNLS,WHITE AND DARK MEAT | 26 lbs | ||
| FLOUR,WHEAT,GENERAL PURPOSE | 3-1/3 lbs | 3 qts | |
| SALT | 5-1/8 oz | 1/2 cup | |
| GARLIC POWDER | 1-5/8 oz | 1/4 cup 1-2/3 tbsp | |
| SEASONING,POULTRY | 1/3 oz | 2-2/3 tbsp | |
| PEPPER,BLACK,GROUND | 1/3 oz | 1 tbsp | |
| PAPRIKA,GROUND | 1/3 oz | 1 tbsp | |
| MILK,NONFAT,DRY | 1-3/4 oz | 3/4 cup | |
| WATER,WARM | 2 lbs | 3-3/4 cup | |
| EGG WHITES | 1-5/8 lbs | 3 cup | |
| SALT | 2-1/2 oz | 1/4 cup 1/3 tbsp | |
| PARSLEY,DEHYDRATED,FLAKED | 1/8 oz | 1/4 cup 1/3 tbsp | |
| BREADCRUMBS | 3-5/8 lbs | 3 qts 3 cup | |
| COOKING SPRAY,NONSTICK | 1 oz | 2 tbsp |
| Method: | |
|
1 Cut turkey into 1-1/2 to 2-inch strips. 2 Dredge turkey in mixture of flour, salt, garlic powder, poultry seasoning, pepper and paprika. 3 Reconstitute milk; add egg whites; mix well. 4 Dip floured turkey in milk and egg white mixture. Drain well. Blend second salt, parsley and breadcrumbs to create breadcrumb mixture. Roll turkey in bread crumb mixture until well coated; 5 shake off excess. 6 Lightly spray sheet pans with non-stick cooking spray. Place turkey nuggets onto sprayed sheet pans. 7 Spray turkey nuggets with cooking spray to ensure even browning. 8 Using a convection oven, bake 10 to 12 minutes at 375 F. on high fan, closed vent. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold at 140 F. or higher for service. Serve with sweet and sour sauce, barbecue sauce or mustard sauce. |
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