© 2024 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
5 qt boiling water
3-3/4 oz TURKEY BASE
5 oz pearl barley
1 lb frozen sliced carrots
1 lb frozen peas
2 tsp dried basil leaves
2 tsp dried marjoram leaves
2 tsp dried rosemary, crushed
2 lbs FULLY COOKED PULLED TURKEY
1. In a steam kettle, set on high, dissolve turkey base in 5 quarts of boiling water. Stir in barley and lower heat. Cover and cook 45 minutes.
2. Add vegetables and herbs. Combine well.
3. Stir in cooked turkey and simmer for 5 minutes. Do not overcook.
4. Portion 6 ounces per serving.
Total Calories 96
Total Fat 1 g
% Daily Total Fat 9
Cholesterol 25 g
Sodium 713 mg
Total Carbohydrates 10 g
Protein 10 g