Source: MRS 2024
MRS: 3320 — Poultry (3000s)

Sliced Turkey with Gravy

Meal Component Contribution:
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
  •  Meat/Meat Alternate

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Turkey Roast, Light & Dark Meat, #1077
25  pounds
Gravy Mix, Brown, #2505
2  packages
Water, Hot, Municipal
2  gallons
DIRECTIONS

1.

Thaw turkey under refrigeration (41 degrees F or lower).

CCP:  Hold under refrigeration (41 degrees F. or lower) until ready for assembly.

2.

Place the roast on aluminum foil and wrap them very tightly, then place them in baking pan.

3.

Bake for 3½  hours at 350 degrees F in a convection oven, or until roast reaches the desired temperature. Check the temperature at 2½  hours.

CCP:  Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.

4.

Slice the 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 the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F within an additional 2 hours.

Production Notes

Use USDA Foods products when available.
"Culinary Techniques for Healthy School Meal" provides seasoning and serving ideas for poultry.

Nutrients Per Serving
Calories
175
Carbohydrates
5.99 g
Dietary Fiber
1.32 g
Protein
22.28 g
Sodium
1125.00 mg
Total Fat
6.39 g
Sat. Fat
1.52 g
Trans Fat
0.00 g