TURKEY TAKEOVER RECIPE IDEAS · ©2016 Jennie-O Turkey Store, LLC HACCP: Ensure that all...


ETHNIC ENTREES Ground Turkey Kabob* ............................................... 1 JENNIE-O® Product: ground turkey

Sweet & Sour Turkey Tenderloin** ............................. 2 JENNIE-O® Product: GRAND CHAMPION® Raw B/L Breast Foil S/O 15%

Turkey Cassoulet* ....................................................... 3 JENNIE-O® Product: turkey thigh roast

Turkey Samosa* ........................................................... 4 JENNIE-O® Product: ground turkey

Turkey Tikka Masala* .................................................. 5 JENNIE-O® Product: GRAND CHAMPION® Raw B/L Breast Foil S/O 15%

PIZZA Turkey Pepperoni Pizza* ........................................... 10 JENNIE-O® Product: turkey pepperoni

Turkey Taquito Pizza* ................................................ 11 JENNIE-O® Product: turkey sausage chorizo crumbles

SANDWICHES Mediterranean Turkey Gyro** ..................................... 6 JENNIE-O® Product: ground turkey

Turkey Club Wrap* ...................................................... 7 JENNIE-O® Product: turkey breast, sliced

Turkey Cuban Sandwich* ........................................... 8 JENNIE-O® Product: turkey thigh roast, Cajun style turkey breast

Turkey Reuben* ........................................................... 9 JENNIE-O® Product: peppered turkey breast

OTHER RECIPES Composed Turkey Salad with Cranberries* ............ 12 JENNIE-O® Product: GRAND CHAMPION® Raw B/L Breast Foil S/O 15%

Korean Turkey Lettuce Wraps** ............................... 13 JENNIE-O® Product: ground turkey

Tex-Mex Turkey Bowl** ............................................. 14 JENNIE-O® Product: turkey thigh roast

Turkey Chili* ............................................................... 15 JENNIE-O® Product: ground turkey

TABLE OF CONTENTS

* - Colorado State University ** - West Kendall Baptist Hospital


HACCP: Ensure that all preparation equipment and utensils needed for this recipe are cleaned and sanitized. Wash hands prior to beginning preparation.

Yield: 18Portion size: 2 oz. GROUND TURKEY KABOB

Ingredients Amount Method

Veg, Onions, Yellow, Jumbo, Fresh 3 oz.

1. Mince onions and finely chop parsley, mint and sundried tomatoes.

2. Mix all ingredients together. Form 2 ounces of ground turkey around bamboo skewers. Grill to an internal temperature of 165˚F.

HACCP: Maintain temperature at 140˚F. or above during holding and serving.

Spice, Parsley, Fresh, Bunch, 4 oz. ¼ oz.

Spice, Mint, Fresh ¼ oz.

Veg, Tomato, Sundried in Olive Oil, Half 2 oz.

Turkey, Ground, Frozen 2 lb.

Spice, Cumin, Ground 1 tsp.

Spice, Allspice, Ground ½ tsp.

Spice, Chili Powder, Kashmiri 3 tbsp.

Spice, Coriander, Ground 1 tsp.

Spice, Garlic, Granulated ½ tsp.

Spice, Salt, Kosher 1 tsp.

NF, Skewer, Bamboo, 8" 18 each

For preparation by a food preparation establishment only according to food code or equivalent.



Yield: 4Portion size: 1 serving SWEET & SOUR TURKEY TENDERLOIN WITH COCONUT

ALMOND BAMBOO RICEIngredients Amount Method

Coconut Almond Bamboo Rice* 16 oz.

Coconut Almond Bamboo Rice*

1. In a medium sauce pot add all ingredients and stir, cook over medium heat covered for 15 minutes. Stir.

Sweet & Sour Turkey Tenderloin

1. In a sauté pan, brown turkey tenderloin chunks in oil blend until an internal temperature of 165˚F. Remove and set aside.

2. In the same sauté pan while still hot, sauté all the vegetables for 1 minute, then add the turkey, ginger, and mango chunks. Sauté for 1 minute.

3. Add garlic sauce and sweet chili sauce.

4. Remove from flame, and serve over a 4 oz. serving of bamboo rice.

5. Sprinkle green onions over sweet and sour turkey.


Bamboo Rice 6 oz.

Coconut milk 4 oz.

Water 9 oz.

Sliced almonds (toasted) 2 tbsp.

Soy sauce 1 tsp.

GRAND CHAMPION® Raw B/L Breast Foil S/O 15% - 218603 16 oz.

Julienned Bell Red Pepper 8 oz.

Snow Peas 2 c.

Red Onion Cut Into Chunks 8 oz.

Mango Chunk Not Overly Ripped 8 oz.

Green Onion Thinly Sliced 4 tbsp.

Garlic Sauce 2 tsp.

Grated Ginger 1 tbsp.

Sweet Chili Sauce 6 oz.

Olive Oil Blend 1 tbsp.

Sesame Oil 1-½ tbsp.




Yield: 4Portion size: 1 individual skillet TURKEY CASSOULET


Potatoes, Red, 2 ½ Diameter, Fresh, Diced 4 oz.

1. Steam diced potatoes for 5 minutes to partially cook.

2. Sauté onion, celery, carrot and garlic until the onions are translucent.

3. Add fresh herbs, a bay leaf and tomato. Add beans, potatoes and prepared turkey thigh meat. Bring to a simmer. Season with salt and pepper.

4. Melt butter and mix with panko, season with salt and pepper. Toast in the oven to brown.

5. Spoodle 7 oz. of bean mixture into stoneware skillet. Place 1-1/2 ounces of sliced grilled zucchini in the middle of the dish. Top with toasted panko, garnish with scallion and/or parsley.


Diced Celery 1 oz.

Diced Carrots 1 oz.

Diced Yellow Onions 2 oz.

Diced Tomatoes 4 oz.

Spice, Garlic Cloves, Fresh, Pre-Peeled, Minced ½ oz.

Spice, Sage, Fresh ¼ oz.

Spice, Thyme, Fresh, 4 oz. Bunch ¼ oz.

Spice, Rosemary, Pound, Fresh ¼ oz.

Beans, Great Northern, Canned, 4330130 16 oz.

Turkey, Roast, Thigh Meat, BNLS, Pre-Cooked, Frozen 12 oz.

Butter, Solid, Salted ¼ c.

Breadcrumbs, Japanese, Panko 1 c.

Spice, Salt, Table ½ tsp.

Spice, Pepper, Black, Ground ¼ tsp.



Yield: 484Portion size: 1 each TURKEY SAMOSA


Samosa Dough* 484 each

Samosa Dough*

1. Clarify butter.

2. Mix flour, carom seeds and salt. Combine butter and flour and mix to a course texture. Add water slowly while mixing in three additions. Knead dough for five minutes. Cover dough and let rest for 25 minutes. Roll dough to 1/8 inch thickness and cut into 5-6 inch circles.

Garam Masala Spice**

1. Mix spices thoroughly. Use as needed.

Turkey Samosa

1. Melt butter and sauté whole spices for 3-5 minutes. Strain.

2. Saute onions, garlic and ginger over medium heat until onions are translucent and just beginning to brown. Add ground spices and turkey.

3. Peel and cut potatoes into small pieces and boil for 10 minutes to soften. Drain well and smash.

4. When turkey has reached 165˚F. as measured by a meat thermometer, stir in smashed potatoes, peas, cilantro, lemon juice and vinegar. Season with salt to taste. Fully cool filling.

4. Wrap and seal 1/2 oz. of filling into samosa wrapper and fry for 3 minutes or to an internal temperature of 165˚F.


Butter, Solid, Salted 5 lb. 10 oz.

Flour, Enriched22 lb.

12-2/3 oz. Spice, Salt, Table 1/3 c. 1 tsp.

Water, Tap1 gal. ¾ c.

2 tbsp.Garam Masala Spice** 6 tsp.

Spice, Cardamom, Ground ¾ tsp.

Spice, Coriander, Ground 2 tsp.

Spice, Pepper, Black, Ground 1-¼ tsp.

Spice, Cinnamon, Ground ¾ tsp.

Spice, Cloves, Ground ¾ tsp.

Butter, Solid, Salted 1 lb.

Spice, Bay Leaf, Whole, Dried 4 leaf

Spice, Cloves, Whole 0.08 oz.

Spice, Cardamom, Whole ½ oz.

Spice, Mustard, Seed, Whole, 1028794 1 oz.

Veg, Onions, Yellow, Jumbo, Minced, Fresh 1-½ lb.

Spice, Garlic Cloves, Fresh, Pre-Peeled, Minced 4 oz.

Spice, Ginger Root, Fresh, Minced 4 oz.

Spice, Turmeric, Ground ¾ oz.

Spice, Chili Powder, Mild 1.7 oz.

Spice, Coriander, Ground ¾ oz.


Potatoes, Baker, Rusett Burbank, 100 Cts, Fresh 4 lb.

Veg, Peas, Green, Frozen 27 oz.

Spice, Cilantro, Fresh, Bunch 1 oz.

Vinegar, White, Distilled 2 oz.

Juice, Lemon, Bottled, Unsweetened 2 oz.

turkey samosa





Yield: 6Portion size: 4 oz. TURKEY TIKKA MASALA


Tikka Masala Sauce* 1¼ c.

Tikka Masala Sauce*

1. Combine all ingredients, bring to a simmer. Hold hot for service.


Turkey Tikka Masala

1. Heat oil, sauté chopped onions until softened.

2. Add tomatoes and their liquid, and sauce to the onions. Bring to a boil. Turn down heat and simmer for 10 minutes.

3. Add 1 lb. turkey, simmer until turkey is cooked through.

HACCP: Ensure that turkey reaches an internal temperature of 165˚F. for 15 seconds, as measured by a meat thermometer.

HACCP: Place product in clean sanitized serving pans.

4. Garnish with chopped parsley as it goes to the line.


Sauce, Tikka Masala, One-Step Paste 3-1/8 oz.

Water,Tap 1/3 c. 2 tbsp. ½ tsp.

Cream, Whipping, Heavy 1/3 c. 2-¾ tsp.

Oil, Olive, 10% Blend 1 tsp.

Chopped Yellow Onions 2 oz.

Veg,Tomatoes, Diced 3/8", Canned, w/Liquid ½ c.

GRAND CHAMPION® Raw B/L Breast Foil S/O 15% - 218603, Diced

1 lb.

Spice, Parsley, Fresh, Bunch, Chopped 1 tbsp.




Yield: 6Portion size: 1 gyro MEDITERRANEAN TURKEY GYRO


Ground Turkey, 93/7 1-½ lb.

1. Gently break the meat into large pieces in a large bowl.

2. Mince the garlic, sprinkle with 1-1/2 tsp. salt, and using the flat side of a chef's knife, smear and mash to a paste.

3. Gently mix the garlic paste, mint, parsley, olive oil, paprika, cumin, coriander, and cayenne into the turkey.

4. Shape the meat into 4 oz. patties.

5. Grill the burgers, covered with vents open, until nicely marked and just cooked through (an internal temperature of 165°F. as measured by a meat thermometer), 4 to 6 minutes per side.

6. Serve with cucumber & yogurt sauce on Flatbread.


Medium Cloves Garlic 2 each

Kosher Salt 1 tsp.

Chopped Fresh Mint, Lightly Packed ¼ c.

Chopped Fresh Parsley, Lightly Packed ¼ c.

Olive Oil 2 tbsp.

Sweet Paprika 2 tsp.

Ground Cumin 1 tsp.

Ground Coriander ½ tsp.

Cayenne ¼ tsp.




Yield: 1 Portion size: 1 wrap TURKEY CLUB WRAP


Bacon Cooked 2 slice

1. Lightly spread mayo on tortilla.

PER WRAP:

1 leaf lettuce

1 oz. diced tomato

2 oz. turkey breast

2 slices of cooked bacon

HACCP: Maintain temperature at 41˚F. or below during holding and serving.

Leaf Lettuce Sandwich Size 1 leaf

Diced Tomatoes 1 oz.

Salad Dressing, Mayo, Real, Gallon Container ½ oz.

Tortilla, 10", Flour, Homestyle, Fresca, Frozen 1 each

Turkey, Breast, Sliced, Deli, Oven Roast, 0.7 oz. (C) 2 oz.



Bun, Hoagie, 8", Pre-Sliced, 3.5 oz., TFF, Baked, Frozen 1 each

1. Open hoagie, spread mustard onto bread.

2. Place 1-1/2 oz. sliced cajun turkey breast and 1-1/2 oz. shredded turkey pot roast on sandwich.

3. Arrange 6 pickle slices and top with 2 slices of Swiss cheese.

4. Toast in oven.

HACCP: Maintain temperature at 140˚F. or above during holding and serving

Mustard, Yellow, Prepared 1 tbsp.

Turkey, Roast, Thigh Meat, BNLS, Pre-Cooked, Frozen 1-½ oz.

Turkey, Breast, Cajun Style 1-½ oz.

Pickles, Dill, Slices, Crinkle Cut 6 each

Cheese, Swiss, Open Eye, Pre-Sliced, 1/2 oz. Slice 2 slice



Yield: 1Portion size: 1 sandwich TURKEY CUBAN SANDWICH




Yield: 1Portion size: 1 sandwich TURKEY REUBEN


Bread, Loaf, Jewish Rye,16 oz., Sliced 2 slice

1. Brush margarine on rye bread, place margarine side down in pan.

2. Spread 1 tbsp. of thousand island dressing on each slice of bread.

3. Place 1 slice of Swiss cheese on each piece of bread.

3. Place 3 oz. turkey on one piece of bread topped with 1 oz. of drained sauerkraut.


Margarine, Liquid 1 tsp.

Salad Dressing, Thousand Island, Shelf Stable 1 oz.

Cheese, Swiss, Open Eye, Pre-Sliced, 1/2 oz. Slice 2 slice

Turkey, Breast, Peppered, Cooked, Refrigerated 3 oz.

Veg, Sauerkraut, Shredded, Canned, Drained 1 oz.




Yield: 8Portion size: 1 slice TURKEY PEPPERONI PIZZA


Pizza Sauce with Herbs** ¾ c.

Sauce** 1. Combine Sauce with Italian seasoning and garlic. Mix well. Hold chilled for use in making pizzas.

HACCP: Keep chilled at 41˚F. or below until ready to use.

FOR EACH PIZZA: Stretch dough according to diagram.

HACCP: Use chilled and sanitized preparation equipment; batch process and refrigerate within 30 minutes.

Evenly spread each of the following: • 3/4 cup sauce on crust using a level 6 oz. spoodle • 24 slices turkey pepperoni over sauce • 3 cups (or 12 oz.) Mozzarella cheese over meat

Woodstone Oven Instructions: Set temperature at 540˚F. with flame all the way on (about 16" high) until 550˚F. is reached then turn the flame down to 8" high. Use pizza screens, place pizza in searing zone in oven. When edge closest to flame turns golden brown, rotate pizza 180˚F. in same zone until other edge is golden brown. Move pizza to the finishing zone. Be sure bottom crust is browned before taking out. Total cooking time is about 16 minutes.

Impinger Oven Instructions: Bake at 480˚F. for 5 minutes.

Deck Oven Instructions: Preheat oven to 500˚F. Use perforated pans. Bake 10-12 minutes.

Rational Instructions: Use baking method. Pizza setting between light and dark. Short time: 6 minutes.


Sauce, Pizza, Prepared, Shelf Stable, SO, 0911602 < ¼ #10

Spice, Italian Seasoning 1-½ tsp

Spice, Garlic,Granulated ¾ tsp

Pizza Dough, WW, 18 oz. Ball, Frozen 1 each

Pepperoni,Turkey, Sliced,15 Count, Cooked, Frozen 24 slice

Cheese, Mozzarella, Pre-Shredded, Whole Milk 12 oz.




Yield: 12 Portion size: 1 slice TURKEY TAQUITO PIZZA


Diced Yellow Onions 3 oz.

1. Press out pizza dough. Spread 5 oz. enchilada sauce on dough.

TOP EACH PIZZA WITH:

1½ cups turkey chorizo3 oz. diced onion3 oz. Cheddar Jack cheese3 oz. Mozzarella cheese

2. Bake and cut into 12 slices. Garnish with green onions.


Chopped Green Onions 1 tbsp.

Pizza Dough, WW, 18 oz. Ball, Frozen 1 each

Sauce, Enchilada 5 oz.

Turkey, Sausage, Chorizo, Crumbles, Cooked, Frozen 1½ c.

Cheese, Cheddar/Monterey Jack, Pre-Shredded 3 oz.

Cheese, Mozzarella, Pre-Shredded, Whole Milk 3 oz.



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Yield: 00Portion size: 00 000000 Yield: 20Portion size: 2 ½ oz. COMPOSED TURKEY SALAD WITH CRANBERRIES


Candied Walnuts 2 oz.

1. Thaw at least 72 hours in refrigerator or 10-12 hours in cold water. Change water frequently.

2. For a conventional oven. preheat oven to 350°F. Cut off outer packaging leaving gold foil on. Discard liquid and place roast in large baking pan with gold foil seam on. Cook from thawed for 4 hours 35 minutes. Cook from frozen 6 hours and 40 minutes.

For a convection oven, preheat oven to 325°F. Add 3 cups of water. Cook from thawed for 3 hours and 45 minutes. Cook from frozen for 4 hours and 55 minutes.

3. When temperatures reaches 120°F. cut gold foil open in an “x” on top and carefully peel back to brown. Cook until internal temperature is 165°F. as measured by a meat thermometer.

4. Allow product to rest for 10-20 minutes before carving.


6. Toss 4 oz. mixed greens and 12 oz. chopped romaine together. Place in serving pan.

TOP WITH:12 oz. turkey2 oz. Feta cheese crumbles2 oz dried cranberries2 oz. candied walnuts3 oz. strawberry-balsamic dressing

Strawberry-Balsamic Vinaigrette 3 oz.

Veg, Lettuce, Field Mix, Mesclun, Fresh 4 oz.

Veg, Lettuce, Romaine, Pre-Chopped, Fresh 12 oz.

GRAND CHAMPION® Raw B/L Breast Foil S/O 15% - 218603, Diced

12 oz.

Cheese, Feta 2 oz.

Fruit, Cranberries, Dried, Sweetened 2 oz.





Yield: 8Portion size: 1 lettuce wrap KOREAN TURKEY LETTUCE WRAPS


Iceberg Lettuce, Cleaned & Trimmed 1 lb.

1. Thaw ground turkey in refrigeration for 24-48 hours. Remove ground turkey from packaging and cook to an internal temperature of 165°F. as measured by a meat thermometer.

2. In a sauté pan render the fat of the ground turkey. Skim off the fat.

3. Add the carrots, peppers, garlic, ginger, and onion. Stir and let cook for 2 minutes.

4. Add hoisin and marmalade. Let simmer for 3 minutes.

5. Serve 2 ounces of meat per lettuce wrap.


Carrot, Med Bag Fresh Ref ½ lb.

Red Bell Pepper ½ lb.

Turkey, Ground 90/10 Raw Frozen 1 lb.

Marmalade, orng gls jar shlf 1 oz.

Sauce, hosin can shelf stable ½ oz.

Ginger root, fresh ref ½ oz.

Garlic, wht whl clove pld plst ½ oz.

Oil, canola olive extra virgin 75/25 ¼ c.

Onion, green trimmed iceless fresh 2 oz.

korean turkey lettuce wraps




Yield: 4Portion size: 1 bowl TEX-MEX TURKEY BOWL


PERFECT L'ATTITUDES® New World Slow Roasted Turkey 1 lb.

1. Thaw Turkey in refrigeration 36-48 hours after removing from box. Remove New World Slow Roasted Turkey from outer packaging and place along with liquid in a hotel pan or spread out on baking sheet.

2. Place pan in pre-heated oven, 350°F. conventional or 300°F. convection. Cook uncovered 25-30 minutes. Remove product from oven and break apart (or shred) using pastry knife, spatula or tongs. Place product back in oven and cook for an additional 25-30 minutes until product reaches an internal temperature of 165°F.

3. Place ¼ c. rice in the bottom of a bowl. Top rice in the following order of ingredients: ¼ c. shredded lettuce, 4 oz. slow roasted turkey, ¼ c. black beans, ¼ c. corn kernels, ¼ c. pico de gallo, and ½ oz. cotija cheese. Accompany with avocado and or corn tortilla chips if desired.


Aztec blend rice (dry) 1 c.

Black beans drained 1 c.

Corn Kernels 1 c.

Shredded Iceberg Lettuce 1 c.

Pico de Gallo 1 c.

Cotija Cheese 2 oz.




Yield: 96Portion size: 6 oz. TURKEY CHILI


Chopped Yellow Onions 21 oz.

1. Cook turkey in kettle or tilt skillet, add onions and garlic. When meat is cooked and onions are softened, remove meat mixture and drain off the fat.

2. Add remaining ingredients to skillet.

3. Bring to a boil, turn down the heat and simmer for 45 minutes to an hour.


Chopped Garlic 4 tbsp.


Veg, Tomatoes, Diced 3/8", Canned, w/Liquid 2 #10

Water,Tap 2-½ qt.

Beans, Mexican Chile, Canned, Includes Sauce 6-½ qt.

Spice, Chili Powder, Mild 1 c.

Spice, Garlic Salt 3 tbsp.

Spice, Oregano, Leaf, Dry ¼ c.

Spice, Cumin, Ground ½ c.

Spice, Pepper, Black, Ground ¼ c.

Spice, Pepper, Cayenne 1 tbsp.

Sauce, Hot, Original Red, Franks, Gallon, 8013625 3 tbsp.


TURKEY TAKEOVER RECIPE IDEAS · ©2016 Jennie-O Turkey Store, LLC HACCP: Ensure that all...

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Transcript of TURKEY TAKEOVER RECIPE IDEAS · ©2016 Jennie-O Turkey Store, LLC HACCP: Ensure that all...