Sticky Orange Turkey - Butterball Foodservice

Sticky Orange Turkey

SERVING SIZE 2/3 cup (4.5 oz wt)

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 (not prepared)

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 (or 6 oz.)

100 Portions 1 ¼ cups (or 10 oz.)

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 2-3 days prior to service to fully thaw.

2. Preheat oven to 350° F.

3. Remove turkey from packaging and divide liquid evenly between two 12” x 20” x 2 1/2” steam table pans. Cut roasts into large 1” cubes. Divide evenly into the steam table pans with liquid. Cover and heat for 60-80 minutes or until internal temperature reaches 165° F.

4. Remove from the oven and drain juice from turkey, reserving 1 cup per pan. Add the 1 cup of juice back into the pan of turkey and discard the remaining juice. Combine each pan of roasted diced turkey with 1 quart plus 1 cup (40 fl oz) hot orange sauce.

5. Serve 2/3 cup (4.5 oz wt). Recommend serving with whole grain brown rice and steamed or oven roasted vegetables.

CCP: Heat the poultry to 165° F degrees or higher for 15 seconds. Hold at 140° F degrees or higher.

Nutrients per Serving SHOW MORE

Calories 189 kcal

Total Fat 9 g

Total Dietary Fiber 0 g

Vitamin C 25 mg

Saturated Fat 2 g

Trans Fat 0 g

Protein 17 g

Iron 0 mg

Sodium 566 mg

Cholesterol 55 mg

Vitamin A 0 IU

Sugars 9 g

Carbohydrate 12 g

Calcium 93 mg

Component

Meat/Meat ALT 2 oz. eq.

Grain

Fruit

Vegetable

Milk

Serve with confidence.®

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