Specifications include, but are not limited to: 4.11 TURKEY GOOD(S) GENERAL REQUIREMENTS: 4.11.1 Good(s) MUST show no evidence of contamination, dehydration or mishandling and conform with USDA Standards and Grades for Poultry. 4.11.2 All Poultry Good(s) must be processed, handled, packaged, and labeled in accordance with the Wholesome Poultry Products Act and its regulations. 4.11.2.1 Good(s) MUST BE processed from whole turkey muscle, and fully cooked, boneless, skinless, unbreaded, and unflavored. 4.11.2.2 Only U.S. Procurement Grade B poultry or better will be accepted for this ITB. UTILITY GRADE MEAT GOOD(S) WILL NOT BE ALLOWED FOR ANY GOOD(S) INDICATED IN THIS ITB. 4.11.3 Poultry Good(s) may be processed from meat that is white, dark or combination. Good(s) containing skin, wing, back or neck meat, giblets, cartilage, or kidneys WILL NOT be accepted unless otherwise indicated in this ITB. 4.11.4 Good(s) may be injected with a solution injection to enhance performance, freshness and safety. Injected solution must be no greater than 15% and in accordance with the USDA Food Safety Inspections Service (FSIS) requirements. 4.11.4.1 Good(s) water injected or containing monosodium glutamate (MSG) WILL NOT be accepted, unless otherwise specified within this ITB. 4.11.5 ODOC WILL NOT accept flavored or marinated Good(s) unless otherwise indicated in this ITB. 4.11.6 Catch weight cases WILL BE ACCEPTED for this ITB, Distressed or Manufacturer rejects WILL NOT be allowed, unless otherwise indicated in this ITB. 4.11.7 TURKEY, SLICED, ENDS & PIECES ADDITIONAL SPECIFICATIONS: 4.11.7.1 Good(s) to be processed from boneless whole muscle, or formed whole chunk of muscle. Can be whole, regular or irregular sliced or ends and pieces.