ROASTED TURKEY K-5

Instructions

Pre-Preparation

Turkey: 66% yield

1. Defrost roasts under refrigeration for 2-3 days prior to cooking.
2. Preheat oven to 325 degrees F.
3. Split breasts in half following natural seam.
4. Split dark meat in half and wrap breast around dark meat.

Preparation

1. Place up to four (1/2) breasts in a 400 pan skin side up.
2. Season top with salt and pepper. Put water in the pan.
3. Cover with aluminum foil and place in oven.
4. Cook until turkey roasts reach an internal temperature of 165 degrees F.
5. On average, cooking time is 15-10 min/lb, so a 12# roast will take about 3 hours to cook.
6. Let roasts rest for 10-15 min.
7. Cool according to HACCP SOP.
8. Once cooled, remove from hotel pans.
9. To slice on slicer, cut cold cooked roast in quarters lengthwise. Slice each quarter in half to fit on slicer.
10. Slice roast into 1.5oz portions. Check on scale every 4 or 5 slices.
11. Place slices shingled in 200 hotel pan, 50 slices/pan, 25 down each side. Approximate total pan weight will be 4lb 11oz.
12. Save ends for the salad bar.
13. Add 2 cups of water to pan bottom.
14. Cover with parchment and foil.
15. Label, date, keep chilled until transport or service.

Serving

1. Preheat oven to 350 degrees F.
2. Heat turkey slices, covered, to an internal temperature of 165 degrees F, approx. 20 minutes. DO NOT overcook or turkey will be DRY!

Serving = 1.5 ounces (1 slice)