Roast Turkey
Cook Time: 60 Min.
Serving Size: 3 Oz Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 350°F
Nutritional Content
Allergens: Turkey; Garlic; Onion; Chicken; Corn
Calories: 120 Kcal
Carbohydrates: 0 g
Protein: 19 g
Total Fat: 4.5 g
Calcium: 10 mg
Sodium: 110 mg
Ingredients
10 Servings
2 lb 10 Oz Turkey, Roast Whole Bnls Raw
1 tsp Base, Chicken Paste LS G-F
3/4 Cup Water, Tap
25 Servings
6 lb 8 Oz Turkey, Roast Whole Bnls Raw
2 tsp Base, Chicken Paste LS G-F
2 Cup Water, Tap
50 Servings
13 lb Turkey, Roast Whole Bnls Raw
1 Tbsp 2 tsp Base, Chicken Paste LS G-F
1 Qt Water, Tap
100 Servings
26 lb Turkey, Roast Whole Bnls Raw
3 Tbsp Base, Chicken Paste LS G-F
2 Qt Water, Tap
Instructions
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
Roast turkey, approximately 45-60 min. Let rest for at least 10 minutes before slicing. Slice turkey and layer in shallow pan(s).
Make broth by combining base and water and heat. Pour broth over turkey. Serve 3 oz per portion.
For Whole, Cut, or Ground Poultry (e.g., Chicken, Turkey, Duck): Cook to internal temp of 165F/74C held for 15 sec.
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.
CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.
CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.
Discard unused product.