Cook Time: 30 Min.

Serving Size: 3 Oz Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 350°F

Nutritional Content

Allergens: Turkey; AllergenMilk; Garlic

Calories: 140 Kcal

Carbohydrates: 1 g

Protein: 15 g

Total Fat: 9 g

Calcium: 40 mg

Sodium: 105 mg

Ingredients

10 Servings

• 1 lb 14 Oz Turkey, Cutlet Unbrd Raw

• 1/3 Cup Sauce Pesto Basil Hmd

25 Servings

• 4 lb 11 Oz Turkey, Cutlet Unbrd Raw

• 1 Cup Sauce Pesto Basil Hmd

50 Servings

• 9 lb 6 Oz Turkey, Cutlet Unbrd Raw

• 2 Cup Sauce Pesto Basil Hmd

100 Servings

• 18 lb 12 Oz Turkey, Cutlet Unbrd Raw

• 1 Qt Sauce Pesto Basil Hmd

Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Spray steamtable pan(s) with cooking spray. Arrange turkey cutlet in pan(s). Spray turkey lightly and put in oven to brown, approximately 25-35 min. Evenly top each cutlet with 1 teaspoon pesto sauce.

3. For Whole, Cut, or Ground Poultry (e.g., Chicken, Turkey, Duck): Cook to internal temp of 165F/74C held for 15 sec.

4. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

5. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

6. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

7. Discard unused product

   
   
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