© 2023 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
12-1/2 lbs TURKEY ROLL
12-1/2 oz onions, finely chopped, 1/8-inch
2 lbs + 2 oz carrots, peeled & sliced diagonally, 1/4-inch thick
8-1/2 lbs pineapple tidbits
1 qt cider vinegar
1 qt pineapple juice
1 c + 2 tbsp lower-sodium soy sauce
1/2 c catsup
1 tbsp prepared mustard
1 oz TURKEY BASE
1-1/2 tbsp salt
2 lbs + 2 oz brown sugar
8-1/2 oz cornstarch
2 lbs + 2 oz green pepper, chopped (1-1/2 x 1-1/2 inch) & blanched
As needed hot rice
Slice turkey into 3/4-inch slices, then cut into 3/4-inch cubes. Cover and hold in refrigerator for assembly.
In compartment steamer, cook onions in solid 9x12x2-inch pan for approximately 10 minutes. Cook carrots until crisp tender in a perforated pan for about 7-8 minutes. Drain, cover and hold vegetables for assembly.
Drain pineapple tidbits and reserve pineapple. Use juice to prepare sauce.
In steam-jacket kettle, combine vinegar, pineapple juice, soy sauce, catsup, prepared mustard and turkey base.
Stir ingredients well and heat to a simmer. Simmer for 3-5 minutes.
In a bowl, mix salt, sugar and cornstarch. Slowly add to simmering liquid while stirring constantly until thick and clear, about 5-7 minutes.
Stir in reserved pineapple tidbits, cubed turkey, cooked onions and carrots, continuing to mix well while heating thoroughly for about 5-7 minutes.
To retain green color, stir in blanched green peppers just prior to serving.
Serve 5½-ounces over hot rice.
Total Calories 250
Calories from Fat 5
Total Fat 0 g
% Daily Total Fat 1
Saturated Fat 0 g
% Daily Saturated Fat 0
Cholesterol 45 g
% Daily Cholesterol 15
Sodium 470 mg
% Daily Sodium 20
Total Carbohydrates 42 g
% Daily Total Carbohydrates 14
Dietary Fiber 1 g
% Daily Dietary Fiber 4
Sugars 16 g
Protein 19 g
% Daily Protein 25
% Daily Vitamin C 25
% Daily Calcium 2
% Daily Iron 10