3 3/4 c  WATER; WARM
26 lb TURKEY BNLS RAW FZ
14    EGGS SHELL
3 1/4 oz MILK; DRY NON-FAT L HEAT
3 lb BREAD SNDWICH 22OZ #51
3 lb FLOUR GEN PURPOSE 10LB
2 ts PEPPER BLACK 1 LB CN
2 ts PAPRIKA GROUND
5 tb SALT TABLE 5LB

1. cook turkey  simmer turkey 3-4 hours or until tender. drain. remove netting. dice into 1″ pieces.

2. dredge turkey in mixture of flour, salt, pepper, and paprika; shake off
excess.

3. reconstitute milk. add eggs. mix well.

4. dip floured turkey in milk and egg mixture. drain well.

5. roll in crumbs until well coated; shake off excess.

6. fry 2 minutes or until well browned.
temperature: 350 f. deep fat

7. drain well in basket or on absorbent paper and serve with chicken gravy

note: in step 3, 7 oz (1 3/4 cups) dehydrated egg mix combined with 1 3/4
cups warm water may be used for whole eggs.
serve with sweet and sours sauce, barbecue sauce, mustard sauce, or
chicken gravy

serving size: 8-10