RECIPE DETAILS
Item ID: 1965531
Serving Size: 2 Sliders
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Sandwich, Wraps, Turkey
Allergens: Soy, Wheat
RECIPE DETAILS
Item ID: 1965531
Serving Size: 2 Sliders
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Sandwich, Wraps, Turkey
Allergens: Soy, Wheat
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Turkey roast, boneless, cooked and shredded: 66%
- Ginger, peeled and minced: 75%
Pre-Preparation
- Thaw turkey roasts under refrigeration 2 to 3 days prior to cooking.
- Preheat oven to 300°F.
- Place two turkey roasts per 4-inch hotel pan and season with salt and pepper.
- Add water to each pan until it is about three quarters full. Cover with parchment and foil.
- Cook at 300°F for about 3 to 4 hours, or until the internal temperature reaches 165°F and the meat is very tender.
- Prepare the spicy Asian sauce:
a. Wash garlic and ginger; mince both.
b. In a bowl, combine soy sauce, lime juice, vinegar, and honey.
c. In a saucepan, sauté the minced garlic and ginger with Szechuan paste, oil, and crushed red pepper until fragrant.
d. Pour in the soy mixture and bring to a simmer.
e. In a separate bowl, whisk cornstarch with water to make a slurry (about the color and viscosity of heavy cream).
f. Whisk the slurry into the simmering sauce and cook until thickened.
g. Set aside. Hold cold until service at 41°F or less, or hot as needed.
Preparation
- Preheat oven to 350°F.
- When the turkey is cool enough to handle, trim any visible fat and shred the meat.
- Reserve braising liquid at a rate of 6 oz for every 10 lb of shredded turkey.
- For each hotel pan, add 6 oz reserved braising liquid, 10 lb shredded turkey, 2 cups spicy Asian sauce, and 1 cup barbecue sauce; mix to combine.
- Cover and heat at 350°F for about 25 minutes, or until the internal temperature reaches 165°F.
- Hold hot until service at 140°F or higher.
Serving
Serving size: 2 sliders
1 slider = 1/4 cup (1 oz) cooked turkey per slider bun
1 pan = 84 sandwiches (42 servings)
Recipe Source
Boulder Valley School District Food Services
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 2 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 290.02 kcal |
| Total Fat | 8.21* gm |
| Saturated Fat | 2.07* gm |
| Trans Fat | 0.00* gm |
| Sodium | 1,066.86 mg |
| Carbohydrates | 32.41* gm |
| Fiber | 2.09* gm |
| Sugars | 3.50* gm |
| Added Sugars | 2.27* gm |
