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DIRECTIONS

  1. Combine all sauce ingredients in stockpot or kettle. Stir to dissolve sugar. Bring to boil and then simmer until sauce thickens.
  2. Use 2" deep hotel pans. Divide turkey evenly among each pan. Divide sauce evenly among pans and mix with turkey. Heat in a 350° F oven to reach an internal temperature of 165° F as measured by a meat thermometer.
  3. Steam or blanch broccoli and carrots until tender.
  4. For each serving, put 1 c. (2 #8 scoops) cooked rice into bowl or pagoda pail. Place ½ c. vegetables over rice. Use 4 oz. ladle or # 8 scoop to portion the turkey on top.

INGREDIENT

Orange juice

50 SERVINGS

MEASURE: 3 qt. 1 c.
WEIGHT:

100 SERVINGS

MEASURE: 1 gal. 2 qt.
WEIGHT:

INGREDIENT

Brown sugar, unpacked

50 SERVINGS

MEASURE: 1 qt.
WEIGHT:

100 SERVINGS

MEASURE: 2 qt.
WEIGHT:

INGREDIENT

Rice vinegar, sodium and sugar free

50 SERVINGS

MEASURE: 2 ¼ c.
WEIGHT:

100 SERVINGS

MEASURE: 1 qt. ½ c.
WEIGHT:

INGREDIENT

Soy sauce, reduced sodium

50 SERVINGS

MEASURE: 1 c. 2 tbsp.
WEIGHT:

100 SERVINGS

MEASURE: 2 ¼ c.
WEIGHT:

INGREDIENT

Sesame oil

50 SERVINGS

MEASURE: 1 c. 1 1bsp.
WEIGHT:

100 SERVINGS

MEASURE: 2 c. 2 tbsp.
WEIGHT:

INGREDIENT

Ginger, fresh, minced

50 SERVINGS

MEASURE: 2 c. 2 tbsp.
WEIGHT:

100 SERVINGS

MEASURE: 4 ¼ c.
WEIGHT:

INGREDIENT

Garlic, minced

50 SERVINGS

MEASURE: ¼ c. 2 tbsp.
WEIGHT:

100 SERVINGS

MEASURE: ¾ c.
WEIGHT:

INGREDIENT

Cornstarch

50 SERVINGS

MEASURE: ½ c.
WEIGHT:

100 SERVINGS

MEASURE: 1 c.
WEIGHT:

INGREDIENT

Sesame seeds, toasted

50 SERVINGS

MEASURE: ¾ c.
WEIGHT:

100 SERVINGS

MEASURE: 1 ½ c.
WEIGHT:

INGREDIENT

JENNIE-O® All Natural Diced Turkey Breast, ½", #263520, thawed

50 SERVINGS

MEASURE:
WEIGHT: 9 lbs. 6 oz.

100 SERVINGS

MEASURE:
WEIGHT: 18 lbs. 12 oz.

INGREDIENT

Broccoli florets

50 SERVINGS

MEASURE:
WEIGHT: 4 lbs.

100 SERVINGS

MEASURE:
WEIGHT: 8 lbs.

INGREDIENT

Shredded carrots

50 SERVINGS

MEASURE:
WEIGHT: 4 lbs. 8 oz.

100 SERVINGS

MEASURE:
WEIGHT: 9 lbs.

INGREDIENT

Brown rice, cooked with no salt added

50 SERVINGS

MEASURE: 3 gal. 2 c.
WEIGHT:

100 SERVINGS

MEASURE: 6 gal. 1 qt.
WEIGHT:
NUTRIENTS PER SERVING
Calories  
Fat  
Saturated Fat  
Trans Fat  
Cholesterol  
Sodium  
Carbohydrates  
Dietary Fiber  
Protein  
*For preparation by a food preparation establishment only, according to the food code or equivalent.
 

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DIRECTIONS

  1. Combine all sauce ingredients in stockpot or kettle. Stir to dissolve sugar. Bring to boil and then simmer until sauce thickens.
  2. Use 2" deep hotel pans. Divide turkey evenly among each pan. Divide sauce evenly among pans and mix with turkey. Heat in a 350° F oven to reach an internal temperature of 165° F as measured by a meat thermometer.
  3. Steam or blanch broccoli and carrots until tender.
  4. For each serving, put 1 c. (2 #8 scoops) cooked rice into bowl or pagoda pail. Place ½ c. vegetables over rice. Use 4 oz. ladle or # 8 scoop to portion the turkey on top.
 

INGREDIENTS

50 SERVINGS

100 SERVINGS

  MEASURE WEIGHT MEASURE WEIGHT
Orange juice 3 qt. 1 c. 1 gal. 2 qt.
Brown sugar, unpacked 1 qt. 2 qt.
Rice vinegar, sodium and sugar free 2 ¼ c. 1 qt. ½ c.
Soy sauce, reduced sodium 1 c. 2 tbsp. 2 ¼ c.
Sesame oil 1 c. 1 1bsp. 2 c. 2 tbsp.
Ginger, fresh, minced 2 c. 2 tbsp. 4 ¼ c.
Garlic, minced ¼ c. 2 tbsp. ¾ c.
Cornstarch ½ c. 1 c.
Sesame seeds, toasted ¾ c. 1 ½ c.
JENNIE-O® All Natural Diced Turkey Breast, ½", #263520, thawed 9 lbs. 6 oz. 18 lbs. 12 oz.
Broccoli florets 4 lbs. 8 lbs.
Shredded carrots 4 lbs. 8 oz. 9 lbs.
Brown rice, cooked with no salt added 3 gal. 2 c. 6 gal. 1 qt.
 
NUTRIENTS PER SERVING
Calories   Fat   Saturated Fat  
Trans Fat   Cholesterol   Sodium  
Carbohydrates   Dietary Fiber   Protein  
 
 
*For preparation by a food preparation establishment only, according to the food code or equivalent.

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