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BBQ Turkey Sandwich
2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains
Number of Portions: 100 Size of Portion: 1 sandwich
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Turkey Roast, Light & Dark Meat, #551 | 19 pound(s) + 2 ounce(s) |
Sauce, BBQ, Hickory Smoke, #287 | 3 1/4 quart(s) |
Spice Blend MS, Creole, No Salt, #563 | 2 tablespoon(s) |
Bun, Hamburger, WGR, #549 | 100 bun(s) |
DIRECTIONS
1. | BBQ TURKEY: Season turkey roasts with Creole spice blend. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. |
2. | Mix turkey and barbecue sauce. Heat thoroughly until product reaches correct temperature. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. |
3. | SANDWICH ASSEMBLY:
Prepare in batches to maintain quality. |
4. | Place sandwiches in 2" deep full pans lined with pan liners. Cover with aluminum foil. Cut holes in foil and place in warmer until ready for service. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
5. | Portion 1 sandwich per serving. Each portion provides 2 oz. eq. meat/meat alternate and 2 oz. eq. whole grains. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Unassembled sandwich leftovers should be covered, labeled, and dated. Quick chill BBQ turkey within 6 hours to 41 degrees or lower. |
Production Notes
If turkey roasts are for next day's menu, section each roast into 4 pieces. Place in shallow pans, cover and cool to 41 degrees F within 6 hours.
Use commodity products when available.
Serving Notes
Individual sandwiches can be wrapped in aluminum foil.