Source: MRS 2020
MRS: 564 — Poultry (500s)

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).

2.

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

3.

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.

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
168
Carbohydrates
7.21 g
Dietary Fiber
0.00 g
Protein
22.28 g
Sodium
1169.00 mg
Total Fat
5.71 g
Sat. Fat
2.17 g
Trans Fat
0.00 g