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Sliced Turkey with Gravy
2 oz. eq. meat/meat alternate
Number of Portions: 100 Size of Portion: 1 serving
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Turkey Roast, Light & Dark Meat, #551 | 19 pound(s) + 8 ounce(s) |
Gravy Mix, Brown, #356 | 2 package(s) |
Water, Hot, Municipal | 2 gallon(s) |
DIRECTIONS
1. | Thaw turkey under refrigeration (41 degrees F or lower). |
2. | Place roast on aluminum foil and wrap very tightly. Place in baking pan . |
3. | Bake for 4 hours at 350 degrees F in convection oven or until roast reaches desired temperature. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. |
4. | Slice turkey and weigh out a 2 ounce serving to determine portion size. |
5. | Slice remaining turkey and place in steamtable pans. Cover with aluminum foil and place in warmer until service. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
6. | Prepare brown gravy according to package directions. |
7. | Portion brown gravy with a 2 ounce ladle over a 2 ounce serving of turkey . Each portion provides 2 oz. eq. meat/meat alternate. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower. |
Production Notes
Use commodity products when available.