Korean Turkey Sliders

Instructions

Yields

• Turkey roast, boneless, cooked and shredded: 66%

• Ginger, peeled and minced: 75%

Pre-Preparation

1. Thaw turkey roasts under refrigeration 2 to 3 days prior to cooking.

2. Preheat oven to 300°F.

3. Place two turkey roasts per 4-inch hotel pan and season with salt and pepper.

4. Add water to each pan until it is about three quarters full. Cover with parchment and foil.

5. Cook at 300°F for about 3 to 4 hours, or until the internal temperature reaches 165°F and the meat is very tender.

6. Prepare the spicy Asian sauce:
   Ingredients: garlic (whole peeled), ginger root, soy sauce, lime juice, white wine vinegar, honey, Szechuan paste, olive–canola oil, crushed red pepper, cornstarch, water.
   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

1. Preheat oven to 350°F.

2. When the turkey is cool enough to handle, trim any visible fat and shred the meat.

3. Reserve braising liquid at a rate of 6 oz for every 10 lb of shredded turkey.

4. 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.

5. Cover and heat at 350°F for about 25 minutes, or until the internal temperature reaches 165°F.

6. Hold hot until service at 140°F or higher.

Serving
Serving = 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