K-12
Turkey Tikka Masala
This recipe was developed and approved by Chef Brenda
Ingredients Show More
Ingredient
50 Portions
100 Portions
Butterball turkey thigh roast with juices, frozen
50 Portions 12 lb or 2 roasts with juice
100 Portions 24 lb or 4 roasts with juice
Long grain parboiled brown rice, dry (2 oz eq per serving)
50 Portions 6 lb 4 oz or 3 ½ qt 2/3 cup
100 Portions 12 lb 8 oz or 1 gal 2 qt 2 1/3 cups
Water, hot
50 Portions 200 fl oz or 1 gal 2 qt 1 cup
100 Portions 400 fl oz or 3 gal 2 cups
Dehydrated onions
50 Portions 1 cup
100 Portions 2 cups
Ginger, ground
50 Portions 2 Tbsp
100 Portions ¼ cup
Garam masala
50 Portions ¼ cup 2 Tbsp
100 Portions ¾ cup
Cumin, ground
50 Portions 2 Tbsp
100 Portions ¼ cup
Paprika, ground
50 Portions 2 Tbsp
100 Portions ¼ cup
Cayenne pepper, ground
50 Portions ½ tsp
100 Portions 1 tsp
Bay leaf
50 Portions 2 each
100 Portions 4 each
Tomato sauce, low sodium, canned (USDA or Commercial)
50 Portions 1 lb 10.5 oz or 1/4 #10 can
or 3 cups 2 Tbsp 2 tsp
100 Portions 3 lb 5 oz or ½ #10 can
or 1 qt 2 1/3 cups
Tomato, diced, no salt added, canned (USDA or Commercial)
50 Portions 1 lb 9.5 oz or ¼ #10 can
or 3 cups 1 Tbsp
100 Portions 3 lb 3 oz or ½ #10 can
or 1 qt 2 cups 2 Tbsp
Yogurt, plain, nonfat
50 Portions 16 oz
100 Portions 32 oz
Jalapeno peppers, deseeded, sliced
50 Portions 12 oz or 2 cups
100 Portions 1 lb 8 oz or 1 qt
Cilantro, fresh, chopped
50 Portions 3 oz or 3 cups
100 Portions 6 oz or 1 qt 2 cups
Directions Show More
- Thaw Roasts: Remove turkey packs from box and place in cooler at least 2-3 days prior to service to fully thaw. Hold at 40° F or lower.
- Cook Rice: Preheat oven to 350 ̊F. For 100 servings: Spray 12” x 20” x 4” hotel/steamtable pan with cooking spray. Place rice and hot water in pan. Stir to combine and cover tightly with foil. Bake for 1 hour or until water is absorbed. Hold at 140° F or lower.
- Prepare Seasoning Blend: Dehydrated onions, ginger, garam masala, cumin, paprika, and cayenne pepper.
- Cook Turkey Tikka Masala: Preheat oven to 350°F. Per 50 servings, place 2 roast with juices in a 4” full steamtable pan. Using a whisk, whisk seasoning blend and tomato sauce into turkey juices. Stir in diced tomatoes and juices and bay leaves. Using gloved hands, break up turkey roast into small pieces. (Note: May place turkey without juice in a mixer to break up into pieces.) Cover and cook for 35 minutes. Remove from oven. Remove bay leaves from each pan. Per 50 serving pan, stir in 16 oz yogurt. Cover, place back into the oven and cook for 15 more minutes or until internal temperature reaches 165° F. Heat to 165° F for at least 15 seconds. Hold at 140° F or higher.
- Remove from the oven and break up any remaining large pieces of roast into shreds.
- Serve: 6 fl oz spoodle (~5.4 oz wt) Turkey Tikka Masala over 1 cup (8 fl oz spoodle) rice. Hold at 140° F or higher. Garnish with about 2 slices jalapeños and 1 Tbsp chopped cilantro. Hold at 40° F or lower.
Nutrients per Serving Show More
Calories 393 kcal
Saturated Fat 2.5 g
Trans Fat 0 g
Total Fat 10 g
Cholesterol 59 mg
Calcium 82 mg
Total Dietary Fiber 3 g
Iron 1.3 mg
Sodium 511 mg
Sugars 6 g
Carbohydrate 53 g
Vitamin A 247 IU
Vitamin C 10 mg
Protein 23 g
Component
Meat/Meat Alt 2 oz. eq.
Grain 2 oz. eq.
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