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Name: Turkey Ala King Whole Rtc
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 100
Cuisine: American
Ingredients: 3 3/4 qt WATER; WARM; 6 ga Water; 2 tb PEPPER BLACK 1 LB CN; 5 lb CELERY FRESH; 1 lb PEPPER SWT GRN FRESH; 45 lb TURKEY BNLS RAW FZ; 1 1/4 qt SHORTENING; 3LB; 9 tb Salt; 3 ga STOCK; TURKEY; 9 Bay Leaves; 1 3/4 c PIMENTOS 7 OZ; 1 lb Onions; 2 7/8 c MILK; DRY NON-FAT L HEAT; 2 1/2 qt All Purpose Flour

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INGREDIENTS

3 3/4 qt WATER; WARM
6 ga Water
2 tb PEPPER BLACK 1 LB CN
5 lb CELERY FRESH
1 lb PEPPER SWT GRN FRESH
45 lb TURKEY BNLS RAW FZ
1 1/4 qt SHORTENING; 3LB
9 tb Salt
3 ga STOCK; TURKEY
9 Bay Leaves
1 3/4 c PIMENTOS 7 OZ
1 lb Onions
2 7/8 c MILK; DRY NON-FAT L HEAT
2 1/2 qt All Purpose Flour

INSTRUCTIONS

1. PLACE TURKEY IN STOCK POT OR STEAM-JACKETED KETTLE; ADD WATER, SALT AND BAY LEAVES. BRING TO A BOIL; REDUCE HEAT; SIMMER 3-4 HOURS OR UNTIL TENDER. 2. REMOVE TURKEY STRAIN STOCK; RESERVE STOCK FOR USE IN STEP 4. 3. CUT MEAT INTO 1 INCH PIECES. SET ASIDE FOR USE IN STEP 8. 4. RECONSTITUTE MILK; ADD TO STOCK; MIX THOROGHLY. HEAT TO A SIMMER IN STEAM JACKETED KETTLE OR STOCK POT. DO NOT BOIL. 5. COMBINE SHORTENING AND FLOUR; MIX UNTIL SMOOTH. 6. GRADUALLY ADD FLOUR MIXTURE TO MILK STOCK, STIRRING CONSTANTLY. COOK UNTIL THICKENED, ABOUT 10 MINUTES. STIR AS NECESSARY. 7. ADD PEPPER, ONIONS, AND CELERY; BRING TO A BOIL, STIRRING CONSTANTLY. 8. ADD TURKEY, PEPPERS AND PIMENTOS TO SAUCE; HEAT TO SERVING TEMPERATURE. NOTE: 1. IN STEP 7, 1 LB 2 OZ DRY ONIONS A. P. WILL YIELD 1LB CHOPPED ONIONS AND 6LB 14 OZ FRESH CELERY A.P. WILL YIELD 5 LB CHOPPED CELERY. NOTE 2. IN STEP 7, 2 OZ (2 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE # A01100. NOTE: 3. IN STEP 7, 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB CHOPPED PEPPERS. NOTE: 4. IN STEP 8, 2.5 OZ (2 CUPS) DEHYDRATED GREEN PEPPERS SEE RECIPE # A01100. NOTE: 5. IN STEP 8, 2-7 OZ CN CANNED PIMENTOS MAY BE USED. NOTE: 6. ONE D LADLE MAY BE USED. SEE RECIPE # A00400. Recipe Number: L14704 SERVING SIZE: 1 CUP (8 From the (actually used today!). Downloaded from G Internet, G Internet.

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Turkey Ala King Whole Rtc

3 3/4 qt WATER; WARM
6 ga Water
2 tb PEPPER BLACK 1 LB CN
5 lb CELERY FRESH
1 lb PEPPER SWT GRN FRESH
45 lb TURKEY BNLS RAW FZ
1 1/4 qt SHORTENING; 3LB
9 tb Salt
3 ga STOCK; TURKEY
9 Bay Leaves
1 3/4 c PIMENTOS 7 OZ
1 lb Onions
2 7/8 c MILK; DRY NON-FAT L HEAT
2 1/2 qt All Purpose Flour

1.  PLACE TURKEY IN STOCK POT OR STEAM-JACKETED KETTLE; ADD WATER, SALT AND  BAY LEAVES.  BRING TO A BOIL; REDUCE HEAT; SIMMER 3-4 HOURS OR UNTIL  TENDER.    2.  REMOVE TURKEY STRAIN STOCK; RESERVE STOCK FOR USE IN STEP 4.    3.  CUT MEAT INTO 1 INCH PIECES. SET ASIDE FOR USE IN STEP 8.    4.  RECONSTITUTE MILK; ADD TO STOCK; MIX THOROGHLY. HEAT TO A SIMMER IN  STEAM JACKETED KETTLE OR STOCK POT. DO NOT BOIL.    5.  COMBINE SHORTENING AND FLOUR; MIX UNTIL SMOOTH.    6.  GRADUALLY ADD FLOUR MIXTURE TO MILK STOCK, STIRRING CONSTANTLY.  COOK  UNTIL THICKENED, ABOUT 10 MINUTES.  STIR AS NECESSARY.    7.  ADD PEPPER, ONIONS, AND CELERY; BRING TO A BOIL, STIRRING CONSTANTLY.    8.  ADD TURKEY, PEPPERS AND PIMENTOS TO SAUCE; HEAT TO SERVING TEMPERATURE.    NOTE: 1.  IN STEP 7, 1 LB 2 OZ DRY ONIONS A. P. WILL YIELD 1LB CHOPPED  ONIONS AND 6LB 14 OZ FRESH CELERY A.P. WILL YIELD 5 LB CHOPPED CELERY.  NOTE 2.  IN STEP 7, 2 OZ (2 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE  RECIPE # A01100.    NOTE: 3.  IN STEP 7, 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB  CHOPPED PEPPERS.    NOTE: 4. IN STEP 8, 2.5 OZ (2 CUPS) DEHYDRATED GREEN PEPPERS  SEE  RECIPE # A01100.    NOTE: 5. IN STEP 8, 2-7 OZ CN CANNED PIMENTOS MAY BE USED.    NOTE: 6. ONE D LADLE MAY BE USED. SEE RECIPE # A00400.    Recipe Number: L14704    SERVING SIZE: 1 CUP (8    From the <Army Master Recipe Index File> (actually used today!).  Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (401g)
Recipe Makes: 100 Servings

Calories: 147
Calories from Fat: 72 (49%)

Amt Per Serving		% DV

	Total Fat 7.9g	11 %
	Saturated Fat 3.2g	16 %
	Monounsaturated Fat 3.4g
	Polyunsanturated Fat 0.9g
Cholesterol 4.9mg		2 %
Sodium 44mg		2 %
Potassium 210.3mg		6 %
Total Carbohydrate 16.2g		5 %
	Dietary Fiber 2g	8 %
	Sugars, other 14.2g
Protein 3.3g		5 %
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Calories per serving: 147

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