Source: U.S. Department of Defence
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Baked Turkey Melt
Source: U.S. Department of Defence | |
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 SANDWICHES No.N 502 00
BAKED TURKEY MELT
Yield 100
Portion 1 Sandwich
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
363 cal
32 g
30 g
13 g
80 mg
622 mg
194 mg
Ingredient
Weight
Measure
Issue
TURKEY,GROUND,90% LEAN,RAW
25-1/2 lbs
ONIONS,FRESH,CHOPPED
2-7/8 lbs
2 qts
3-1/8 lbs
PARSLEY,FRESH,BUNCH,CHOPPED
3-1/2 oz
1-5/8 cup
3-3/4 oz
3-1/8 lbs
3 qts 1 cup
BREADCRUMBS,DRY,GROUND,FINE
SALT
1-1/4 oz
2 tbsp
1-1/4 oz
1/4 cup 1/3 tbsp
GARLIC POWDER
PEPPER,WHITE,GROUND
1/2 oz
2 tbsp
WORCESTERSHIRE SAUCE
8-1/2 oz
1 cup
3/4 oz
2 tbsp
MUSTARD,DRY
CHEESE,MOZZARELLA,PART SKIM
3 lbs
9-1/2 lbs
100 each
ROLL,SANDWICH BUNS,SPLIT
TOMATOES,FRESH,SLICED
2 lbs
1 qts 1 cup
2 lbs
PEPPERS,GREEN,FRESH,MEDIUM,SLICED,THIN
2 lbs
1 qts 2-1/8 cup
2-1/2 lbs
Method
1 Combine turkey, bread crumbs, onions, parsley, salt, garlic powder, pepper, Worcestershire sauce, and mustard. Mix thoroughly.
2 Shape into patties 1/2-inch thick, weighing 5 ounces.
3 Place turkey on sheet pans. Using a convection oven, bake at 325 F. for 20 to 25 minutes on high fan, open vent. CCP: Internal
temperature must reach 165 F. or higher for 15 seconds.
4 Place a 1/2 ounce slice of low fat mozzarella cheese on top of each patty and melt in oven. Serve patty on a hamburger bun. CCP:
Hold for service at 140 F. or higher.
5 Garnish with slice of fresh green pepper or tomato (optional).
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https://theodora.com/recipies/sandwiches/baked_turkey_melt.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 1 Sandwich |
| Calories: | 363 cal |
| Carbohydrates: | 32 g |
| Protein: | 30 g |
| Fat: | 13 g |
| Cholesterol: | 80 mg |
| Sodium: | 622 mg |
| Calcium: | 194 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| TURKEY,GROUND,90% LEAN,RAW | 25-1/2 lbs | ||
| ONIONS,FRESH,CHOPPED | 2-7/8 lbs | 2 qts | 3-1/8 lbs |
| PARSLEY,FRESH,BUNCH,CHOPPED | 3-1/2 oz | 1-5/8 cup | 3-3/4 oz |
| BREADCRUMBS,DRY,GROUND,FINE | 3-1/8 lbs | 3 qts 1 cup | |
| SALT | 1-1/4 oz | 2 tbsp | |
| GARLIC POWDER | 1-1/4 oz | 1/4 cup 1/3 tbsp | |
| PEPPER,WHITE,GROUND | 1/2 oz | 2 tbsp | |
| WORCESTERSHIRE SAUCE | 8-1/2 oz | 1 cup | |
| MUSTARD,DRY | 3/4 oz | 2 tbsp | |
| CHEESE,MOZZARELLA,PART SKIM | 3 lbs | ||
| ROLL,SANDWICH BUNS,SPLIT | 9-1/2 lbs | 100 each | |
| TOMATOES,FRESH,SLICED | 2 lbs | 1 qts 1 cup | 2 lbs |
| PEPPERS,GREEN,FRESH,MEDIUM,SLICED,THIN | 2 lbs | 1 qts 2-1/8 cup | 2-1/2 lbs |
| Method: | |
|
1 Combine turkey, bread crumbs, onions, parsley, salt, garlic powder, pepper, Worcestershire sauce, and mustard. Mix thoroughly. 2 Shape into patties 1/2-inch thick, weighing 5 ounces. 3 Place turkey on sheet pans. Using a convection oven, bake at 325 F. for 20 to 25 minutes on high fan, open vent. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. 4 Place a 1/2 ounce slice of low fat mozzarella cheese on top of each patty and melt in oven. Serve patty on a hamburger bun. CCP: Hold for service at 140 F. or higher. 5 Garnish with slice of fresh green pepper or tomato (optional). |
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