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No Added MSG Base Collection

RC No Added MSG Turkey Base

  • SEASONAL ITEM - Available Now thru April.

    A light tan paste base made with cooked turkey meat and turkey fat. Prepared, the base has the pleasant flavor and aroma characteristic of turkey stock.

    1. Developed for professional chefs.
    2. Formulated to contain no added MSG and gluten-free.
    3. Creates an excellent foundation for soups, stews, chowders, and casseroles. Perfect for pan sauces, gravy, and flavoring poultry dressing or stuffing. Add to cooking water when preparing rice, beans, and grains or simmering poultry and vegetables. Use as a seasoning to enhance homemade stocks and broths.
    4. Ideal for Turkey Gravy, Hot Turkey Sandwiches, Turkey Pot Pie, Stuffing, and Leftovers.
    5. To prepare, add base to cold or lukewarm water and stir immediately with a wire whip to dissolve. Bring to a boil.
    6. Turkey meat is the first ingredient. USDA Inspected.
    7. 16 oz. jar makes 5 gallons of stock. Make as much or as little as needed. Resealable jar.
    8. Available in single jars and cases. Made in the USA.
  • Yield: 5 gallons.

    Product Storage: Refrigerate upon receipt.

    Shelf Life: 12 months.
    Can be frozen for added shelf life.

    Ingredients: Turkey meat, salt, sugar, turkey fat, onion powder, hydrolyzed corn protein, natural flavors, potato flour, dextrose, disodium inosinate, disodium guanylate, spices, and garlic powder.

    Allergens: None.

    Nutritional Information: Product prepared with water.

     Prepared
    Weight or Serving Size 1 tsp. (6 g) – 1 cup
    Calories 15
    Total Fat 0.5 g
    Saturated Fat 0 g
    Trans Fat 0 g
    Cholesterol 0 mg
    Sodium 620 mg
    Total Carbohydrates 2 g
    Dietary Fiber 0 g
    Total Sugars 1 g
    Added Sugars 1 g
    Protein 1 g
    Vitamin D 0 mcg
    Calcium 1 mg
    Iron 0 mg
    Potassium 12 mg
    For Percentages of Daily Values, please refer to RC Nutritional Information Formats.
    *Contains no added MSG except for that which is naturally occurring.