Source: MRS 2020
MRS: 724 — Sandwiches (700s)

BBQ Turkey Sandwich

Meal Component Contribution:
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
  •  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
1  ounce
Sauce, BBQ, Hickory Smoke, #2253
3  quarts + 1  cup
Bun, Hamburger, WGR, #1228
100  buns
DIRECTIONS

1.

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

2.

Season the turkey roasts with the Creole Spice Blend.

3.

Place the roasts on aluminum foil and wrap them very tightly. Place the roasts in baking pans.

Bake for 4 hours at 350 degrees F in a convection oven or until roast reaches the desired temperature.

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

4.

BBQ TURKEY:

  • Shread the cooked turkey.
  • Mix the turkey and BBQ sauce.
  • Heat the mixture for 15 minutes or until the mixture reaches the desired temperature.

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

5.

SANDWICH ASSEMBLY:

  • Place 24 bottom portions of hamburger buns on each sheet pan, 4 down and 6 across.

  • Portion the turkey with #10 scoop onto each bottom portion of the hamburger buns.
  • Cover with the top portion of the bun.

  • Sandwiches may also be wrapped in deli paper, waxed paper, foil sheets, plastic wrap or placed in sandwich bags.
  • Place each sandwich in a steamtable pans (12" x 20" x 2½") lined with pan liners.
  • Prepare the sandwiches in batches to maintain quality.

Serve immediately, or cover pan 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 warmer until ready for service.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.

6.

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 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

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. This will now be a HACCP #3 Process.

Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if different ingredients are used.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals” provides seasoning and serving ideas for sandwiches.

Prepare only what can be served in a 30 minute period to maintain quality.

Nutrients Per Serving
Calories
299
Carbohydrates
41.20 g
Dietary Fiber
3.00 g
Protein
22.04 g
Sodium
1279.00 mg
Total Fat
5.87 g
Sat. Fat
1.16 g
Trans Fat
0.00 g