Search the recipe database
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, #1077 | 19 pounds + 2 ounces |
Spice Blend MS, Creole, No Salt, #2736 | 2 tablespoons |
Sauce, BBQ, Hickory Smoke, #2253 | 3 quarts |
Bun, Hamburger, WGR, #1228 | 100 buns |
DIRECTIONS
1. | Thaw the frozen turkey roast in the refrigerator overnight. Thaw the hamburger buns according to package directions. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. |
2. | Season the turkey roasts with Creole Spice Blend. Place the roast on foil and wrap them very tightly. Place them in a baking pan and bake for 3 to 3½ hours at 350 degrees F in a convection oven, or until the roasts reach 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. If manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
3. | BBQ TURKEY:
CCP: Cover and hold in a warmer at 135 degrees F or higher until ready for assembly. |
4. | Cover the BBQ Turkey and hold it in a warmer until it is time for assembly. CCP: Hold in warmer at 135 degrees F or higher until ready for assembly. |
5. | SANDWICH ASSEMBLY:
Serve the sandwiches immediately, or cover the pans with a lid, aluminum foil, or plastic wrap until ready for service. If aluminum foil or plastic wrap is used, cut holes in it to allow steam to escape. Place the pan in a warmer until ready for service. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
6. | Portion one sandwich per serving. Each portion provides 2 oz. eq. meat/meat alternate and 2 oz. eq. whole grains. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. Unassembled 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 or lower within an additional 4 hours. Leftover assembled sandwiches do not have good quality when reheated. For best quality, assembled sandwiches should be discarded. |
Production Notes
- Prepare the BBQ Turkey Sandwich for just in time service. Batch cook: Prepare only what can be served in a 30-minute period to maintain maximum quality.
- Use USDA Foods products when available.
- Thaw the frozen turkey roast overnight in the refrigerator. Thaw the hamburger buns according to package directions.
Serving Notes
Alternate serving instructions: BBQ Turkey Sandwiches can be assembled on the service line.
Purchasing Guide
Refer to the USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.
Miscellaneous Notes
If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.