MEASURE (FOR 100 SERVINGS)
Turkey Roast, Light & Dark Meat, #1077
Gravy Mix, Brown, #2505
Water, Hot, Municipal
Thaw turkey under refrigeration (41 degrees F or lower).
Place the roast on aluminum foil and wrap them very tightly, then place them in baking pan.
Bake for 4 hours at 350 degrees F , 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.
Slice the turkey and weigh out a 2 ounce serving to determine portion size.
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.
Prepare brown gravy according to package directions.
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.
Use USDA Foods products when available.
"Culinary Techniques for Healthy School Meal" provides seasoning and serving ideas for poultry.
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