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RC Low Sodium Supreme Turkey Base

  • SEASONAL ITEM - Available Now thru April.

    A light brown paste base made with natural proportioned cooked turkey meat and turkey fat. Prepared, the base has the pleasant flavor and aroma characteristic of turkey stock, while still satisfying low or reduced sodium diet requirements.

    1. Developed for professional chefs.
    2. Formulated to be gluten-free with a low sodium level of 140 mg per prepared cup. Contains no added MSG.
    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. Ideal for leftovers and hot turkey sandwiches.
    4. To prepare, add base to cold or lukewarm water and stir immediately with a wire whip to dissolve. Bring to a boil.
    5. Turkey meat is the first ingredient. USDA Inspected.
    6. 9 oz. jar makes 5 gallons of stock. Make as much or as little as needed. Resealable jar.
    7. 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, turkey fat, food starch-modified, salt, maltodextrin, sugar, onion powder, yeast extract, potato flour, hydrolyzed corn protein, natural flavors, disodium inosinate, disodium guanylate, turkey stock, and garlic powder.

    Allergens: None.

    Nutritional Information: Product prepared with water.

     Prepared
    Weight or Serving Size ½  tsp. (3 g) – 1 cup
    Calories 10
    Total Fat 0.5 g
    Saturated Fat 0 g
    Trans Fat 0 g
    Cholesterol 0 mg
    Sodium 140 mg
    Total Carbohydrates 1 g
    Dietary Fiber 0 g
    Total Sugars 0 g
    Added Sugars 0 g
    Protein 0 g
    Vitamin D 0 mcg
    Calcium 1 mg
    Iron 0 mg
    Potassium 13 mg
    For Percentages of Daily Values, please refer to RC Nutritional Information Formats.