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Turkey Polynesian
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 800 00
TURKEY POLYNESIAN
Yield 100
Portion 3-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
204 cal
19 g
24 g
4g
42 mg
1043 mg
27 mg
Ingredient
Weight
Measure
Issue
PINEAPPLE,CANNED,CRUSHED
13-1/8 lbs
1 gal 2 qts
CHERRIES,MARASCHINO,CHOPPED,DRAINED
2-1/4 lbs
1 qts
SUGAR,BROWN,LIGHT
1-5/8 lbs
1 qts 1 cup
SOY SAUCE
2-1/2 lbs
1 qts
TURKEY,BREAST,PRECOOKED
22 lbs
Method
1 Combine pineapple juice, cherries, brown sugar and soy sauce. Place 1 quart fruit mixture in steam table pans.
2 Slice turkey into 3-1/2 ounce slices.
3 Arrange turkey (approximately 50 turkey slices) on top of pineapple mixture in steam table pans, tightly packed shingle style. Top
with remaining pineapple mixture. Cover.
4 Using a convection oven, bake 20 minutes at 300 F. CCP: Intenral temperature must reach 140 F. or higher for 15 seconds. Hold
for service at 140 F. or higher.



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Turkey Polynesian

Yield: 100 Portion: 3-1/2 Ounces
Calories: 204 cal
Carbohydrates: 19 g
Protein: 24 g
Fat: 4g
Cholesterol: 42 mg
Sodium: 1043 mg
Calcium: 27 mg

Ingredient Weight Measure Issue
PINEAPPLE,CANNED,CRUSHED 13-1/8 lbs 1 gal 2 qts
CHERRIES,MARASCHINO,CHOPPED,DRAINED 2-1/4 lbs 1 qts
SUGAR,BROWN,LIGHT 1-5/8 lbs 1 qts 1 cup
SOY SAUCE 2-1/2 lbs 1 qts
TURKEY,BREAST,PRECOOKED 22 lbs

Method:
1 Combine pineapple juice, cherries, brown sugar and soy sauce. Place 1 quart fruit mixture in steam table pans.
2 Slice turkey into 3-1/2 ounce slices.
3 Arrange turkey (approximately 50 turkey slices) on top of pineapple mixture in steam table pans, tightly packed shingle style. Top
with remaining pineapple mixture. Cover.
4 Using a convection oven, bake 20 minutes at 300 F. CCP: Intenral temperature must reach 140 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.

https://theodora.com/recipies/meat_fish_and_poultry/turkey_polynesian.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence