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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 14 | pounds | ground turkey, Jennie-o | 3 | tablespoons | garlic powder | 8 | tablespoons | Paprika | 2 | tablespoons | cayenne pepper | 3 | tablespoons | salt | 32 | tablespoons | chili powder | 8 | tablespoons | Spices, ground cumin | 9 | gallons | boiling water | 144 | ounces | elbow macaroni | 2 | gallons | water, warm (110 degrees) | 8 1/4 | cups, chopped | Large Yellow Onions, Chopped | 6 1/2 | cups | tomato paste | 24 | cups | Tomato products, canned, diced with juice |
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Steps
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Sequence
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Step
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| | 1 | PLACE TURKEY IN A STEAM-JACKETED KETTLE OR TILT GRILL; COOK IN ITS OWN JUICE UNTIL IT LOSES IT''S PINK COLOR, STIRRING TO BREAK APART. DRAIN OR SKIM OFF EXCESS FAT.
**DO NOT SEASON MEAT UNTIL AFTER EXCESS FAT IS DRAINED OFF, OTHERWISE YOU WILL BE WASTING YOUR SEASONINGS** | | 2 | COMBINE CHILI POWDER, CUMIN, PAPRIKA, SALT, GARLIC POWDER, AND RED PEPPER. STIR INTO COOKED MEAT. | | 3 | POUR 9 GALLONS OF WATER INTO CLEAN STEAM-JACKETED KETTLE, BRING TO A BOIL, STIR IN 9 POUNDS OF MACARONI. WHILE STIRRING, BRING WATER BACK TO A BOIL. ENSURE THAT MACARONI DOES NOT STICK TO THE BOTTOM OR CLUMP. WHEN MACARONI IS AL DENTE TO THE BITE (FIRM BUT NOT HARD, TENDER BUT NOT MUSHY), DRAIN WATER OFF AND SET MACARONI ASIDE FOR USE IN STEP 4. | | 4 | COMBINE DICED TOMATOES, TOMATO PASTE, CHOPPED ONIONS, AND WATER TO MEAT; BRING TO A SIMMER; COVER; COOK FOR 30 MINUTES. DO NOT BOIL AND DO NOT ALLOW TO SCORCH. STIR OCCASIONALLY. ADD COOKED MACARONI AND COMBINE THOROUGHLY.
CCP: INTERNAL TEMPERATURE MUST REACH 155 F OR HIGHER FOR 15 SECONDS. HOLD FOR SERVICE AT 140 F OR HIGHER. |
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