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Turkey Porcupines
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 029 01
TURKEY PORCUPINES
Yield 100
Portion 5 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
218 cal
14 g
21 g
8g
68 mg
596 mg
37 mg
Ingredient
Weight
Measure
Issue
TOMATO SAUCE
2 gal 2-1/2 qts
RICE,LONG GRAIN
2-7/8 lbs
1 qts 3 cup
WATER
7-1/3 lbs
3 qts 2 cup
SALT
1 oz
1 tbsp
TURKEY,GROUND,90% LEAN,RAW
24 lbs
1-5/8 lbs
1 qts 1/2 cup
1-3/4 lbs
ONIONS,FRESH,CHOPPED
PEPPERS,GREEN,FRESH,CHOPPED
1-1/2 lbs
1 qts 1/2 cup
1-3/4 lbs
PEPPER,BLACK,GROUND
1/4 oz
1 tbsp
2-1/2 oz
1/4 cup 1/3 tbsp
SALT
GARLIC POWDER
1/3 oz
1 tbsp
2-1/8 oz
1/4 cup 1/3 tbsp
WORCESTERSHIRE SAUCE
Method
1
Prepare 1-1/2 recipes Tomato Sauce. See Recipe No. O 015 00 or utilize prepared sauce. Set aside for use in Step 6.
2
Cook rice according to directions in Recipe No. E 005 00. Cool.
3
Thoroughly combine cooled rice with ground turkey, onions, peppers, salt, garlic and Worcestershire Sauce. DO NOT
4
Shape into 200 balls weighing about 3-2/3 oz each.
Place an equal quantity of balls on each steam table pan. Using a convection oven, bake 15 minutes at 325 F. or until brown. Drain
5
or skim off excess fat.
6 Place approximately 40 meatballs in each steam table pan. Pour 8-1/3 cups sauce over balls in each pan.
7 Cover; using a convection oven, bake 30 minutes at 325 F. on high fan, closed vent or until thoroughly heated. CCP: Internal
temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.



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Turkey Porcupines

Yield: 100 Portion: 5 Ounces
Calories: 218 cal
Carbohydrates: 14 g
Protein: 21 g
Fat: 8g
Cholesterol: 68 mg
Sodium: 596 mg
Calcium: 37 mg

Ingredient Weight Measure Issue
TOMATO SAUCE 2 gal 2-1/2 qts
RICE,LONG GRAIN 2-7/8 lbs 1 qts 3 cup
WATER 7-1/3 lbs 3 qts 2 cup
SALT 1 oz 1 tbsp
TURKEY,GROUND,90% LEAN,RAW 24 lbs
ONIONS,FRESH,CHOPPED 1-5/8 lbs 1 qts 1/2 cup 1-3/4 lbs
PEPPERS,GREEN,FRESH,CHOPPED 1-1/2 lbs 1 qts 1/2 cup 1-3/4 lbs
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
SALT 2-1/2 oz 1/4 cup 1/3 tbsp
GARLIC POWDER 1/3 oz 1 tbsp
WORCESTERSHIRE SAUCE 2-1/8 oz 1/4 cup 1/3 tbsp

Method:
1
Prepare 1-1/2 recipes Tomato Sauce. See Recipe No. O 015 00 or utilize prepared sauce. Set aside for use in Step 6.
2
Cook rice according to directions in Recipe No. E 005 00. Cool.
3
Thoroughly combine cooled rice with ground turkey, onions, peppers, salt, garlic and Worcestershire Sauce. DO NOT
4
Shape into 200 balls weighing about 3-2/3 oz each.
Place an equal quantity of balls on each steam table pan. Using a convection oven, bake 15 minutes at 325 F. or until brown. Drain
5
or skim off excess fat.
6 Place approximately 40 meatballs in each steam table pan. Pour 8-1/3 cups sauce over balls in each pan.
7 Cover; using a convection oven, bake 30 minutes at 325 F. on high fan, closed vent or until thoroughly heated. 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.

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

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence