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Sliced Turkey with Gravy-Briggs
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, #1077 | 25 pounds |
Gravy Mix, Chicken, #2499 | 2 packages |
Water, Hot, Municipal | 2 gallons |
DIRECTIONS
1. | If the turkey roasts are frozen, thaw them in the refrigerator. CCP: Hold under refrigeration (41 degrees F or lower). |
2. | Place the roast on aluminum foil and wrap them very tightly, then place them in baking pan. |
3. | Bake for 3 to 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 chicken gravy according to package directions. |
7. | Portion chicken 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.