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): 66% (cooked)
- Ginger: 75%
Pre-Preparation
- Thaw turkey roasts under refrigeration at or below 41°F for 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:
- Wash, peel, then mince garlic and ginger.
- In a bowl, whisk to combine soy sauce, lime juice, vinegar, and honey.
- In a saucepan set on medium heat, cook the garlic, ginger, Szechuan paste, oil, and crushed red pepper for about 1-3 minutes or until fragrant.
- Whisk in the soy sauce mixture and bring to a simmer.
- In a separate bowl, whisk cornstarch with water to make a slurry.
- Whisk the slurry into the sauce and cook until thickened (it should coat the back of a spoon).
- Set aside and hold cold until service at or below 41°F if making the day before service (or hold hot at or above 135°F if making the day of service).
Preparation
- Preheat oven to 350°F.
- When the turkey is cool enough to handle, trim any visible fat and shred the meat.
- In each hotel pan, mix 6 oz braising liquid, 10 lbs shredded turkey, 2 cups Spicy Asian Sauce, and 1 cup BBQ sauce.
- Cover and cook in 350°F oven for about 25 minutes or until the internal temperature reaches 165°F.
- Hold hot until service at or above 140°F.
Serving
Assembly: place 1/4 cup (1 oz) of shredded turkey in each slider bun
Serving size: 2 sliders
Servings per hotel pan: 84 sliders = 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, Beans, Peas, & Lentils | 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 |
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.
