Sticky Orange Turkey

Sticky Orange Turkey

SERVING SIZE 3 ¾ oz.

Sticky Orange Turkey

Ingredients SHOW LESS

INGREDIENT

50 PORTIONS

100 PORTIONS

Orange Sauce

Oil, sesame, salad or cooking

50 Portions 1 tbsp. 2 ⅝ tsp.

100 Portions 3 tbsp. 2 ¼ tsp.

Ginger, ground

50 Portions 1 tbsp. 2 ⅝ tsp.

100 Portions 3 tbsp. 2 ¼ tsp.

Garlic powder

50 Portions 1 tbsp. 2 ⅝ tsp.

100 Portions 3 tbsp. 2 ¼ tsp.

Orange juice, frozen, thawed

50 Portions 25 fl. oz.

100 Portions 50 fl. oz.

Soy sauce, low sodium

50 Portions ½ cup 2 tbsp.

100 Portions 1 ¼ cups

Rice wine vinegar

50 Portions ½ cup 2 tbsp.

100 Portions 1 ¼ cups

Cornstarch

50 Portions 1 tbsp. ¾ tsp.

100 Portions 2 ½ tbsp.

Water, tap

50 Portions ⅝ cup

100 Portions 1 ¼ cups

Sticky Orange Turkey

Turkey Thigh Roast

50 Portions 11 lbs. 4 oz.

100 Portions 22 lbs. 8 oz.

Orange Sauce

50 Portions 50 servings

100 Portions 100 servings

Directions SHOW MORE

To prepare the Orange Sauce:

1. Heat the sesame oil in a pot. Add the ginger and garlic to the warm oil. Do not burn or scorch.

2. Add the orange juice concentrate, soy sauce and rice wine vinegar to the pot. Stir to combine.

3. In a small bowl, combine the cornstarch and cold water. Blend well to make a slurry. Add the slurry by whisking it into the pot in a slow, steady stream. Allow the sauce to boil. Hold for service time.

To prepare the Sticky Orange Turkey:

1. Remove the turkey from the box and place it in a cooler at least 2 days prior to service to fully thaw.

2. Preheat an oven to 350⁰F.

3. Remove the turkey from the packaging and reserve the liquid. Cut the roast into a large 1" dice, divide the pieces evenly and place each half onto a 2" steam table pan.

4. Add the reserved au jus to the pans and heat the turkey, uncovered, for 60-75 minutes or until it reaches 165⁰F.

5. Cover the roasted diced turkey with hot Orange Sauce (1 quart per pan) and stir to combine.

6. Serve 3 ¾ oz. portions of turkey and sauce per meal to provide 2 oz. eq. of m/ma.

7. To add grain and vegetable components, serve with whole-grain brown rice or noodles and steamed vegetables.

CCP: Heat the poultry to an internal temperature of 165⁰F. Hold hot food at or above 140⁰F.

Nutrients per Serving SHOW MORE

Calories 189.6 kcal

Total Fat 8.5 g

Total Dietary Fiber 0 g

Vitamin C 25.4 mg

Saturated Fat 2 g

Trans Fat 0 g

Protein 16.6 g

Iron 6.1 mg

Sodium 688.8 mg

Cholesterol 55.3 mg

Vitamin A 0 IU

Sugars 9.3 g

Carbohydrate 11.9 g

Calcium 82.1 mg

Component

Meat/Meat ALT 2 oz. eq.

Grain

Fruit

Vegetable

Milk

Serve with confidence.®

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