RECIPE DETAILS
Item ID: FS046
Serving Description: 2 Sliders
Food Category: Sandwich recipes
HACCP Process Category: SameDay
RECIPE DETAILS
Item ID: FS046
Serving Description: 2 Sliders
Food Category: Sandwich recipes
HACCP Process Category: SameDay
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Recipe Source: Boulder Valley School District
Turkey roast without bone yields 66%
1. Thaw turkey roasts.
2. Preheat oven to 300 degrees F.
3. Sear turkeys in tilt skillet to brown the skin.
4. Place in 6″ hotel pans and season with salt and pepper.
5. Cover with water, parchment, and foil.
6. Cook in oven at 300 degrees for about 3 hours or until internal temperature reachers 165 degrees.
7. Prepare the Spicy Asian Sauce:
Ingredients:
Soy Sauce
Water
Honey
Lime Juice
White Wine Vinegar
Ginger
Garlic
Szechuan Paste
Corn Starch
Oil
Crushed Red Pepper
a. Mince garlic and ginger.
b. Combine soy sauce, lime juice, vinegar, and honey.
c. Saute garlic & ginger with szechuan paste, oil, and chili flakes.
d. Pour in soy sauce mixture and bring to a simmer.
e. In a separate bowl, combine corn starch with water to make a slurry - The color of heavy cream.
f. Whisk in slurry and simmer until sauce is thick.
g. Set aside.
Preparation
1. Preheat oven to 350 degrees.
2. Once the turkey is cool enough to handle, shred the meat.
3. Reserve the liquid (6oz. for every 10lb. of turkey).
4. Per hotel pan, add 6 oz braising liquid, 10 lb turkey, 2 cups Asian sauce, and 1 cup BBQ sauce.
5. Mix all ingredients together.
6. Heat the meat in the hotel pans at 350 degrees for about 25 minutes before service.
Serving
Serving = 2 sliders
1 slider = 1/4 cup (1oz.) of cooked turkey per slider bun
1 pan = 84 sandwiches or 42 servings
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
Fruits: 0 | Vegetables Total: 0 | Meat/Meat Alternative: 2 | Calories: 333.07 |
Dark Green: 0 | Milk: 0 | Sat. Fat: 5.42% | |
Red Orange: 0 | Grains: 2 | Sodium: 706.83 | |
Legumes: 0 | |||
Starchy: 0 | |||
Other: 0 | |||
Additional: 0 |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.