| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 38 |
lb |
TURKEY BNLS RAW FZ |
| 1 |
c |
SALAD OIL; 1 GAL |
|
2 |
AND 3). |
INSTRUCTIONS
15 3/4 lb -
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN
1. REMOVE CASING; PLACE TURKEY IN PANS.
2. BRUSH WITH SALAD OIL OR SHORTENING.
3. ROAST 3-4 1/2 HOURS (BASTE OCCASIONALLY WITH DRIPPINGS) UNCOVERED OR
UNTIL MEAT THERMOMETER REGISTERS A TEMPERATURE OF 170F. TO 175F. (SEE NOTES
4. BRING SAUCE TO A BOIL; REDUCE HEAT; COVER; SIMMER ABOUT 5 MINUTES OR
UNTIL HEATED THOROUGHLY.
5. REMOVE NETTING OR BAG. SKIN MAY BE REMOVED BEFORE SLICING. SLICE
TURKEY
INTO 2-2 OZ PORTIONS. COVER SLICES UNTIL SERVED.
6. SERVE 1/4 CUP (1 A LADLE) SAUCE OVER TURKEY SLICES.
EACH PORTION: 2 SLICES TURKEY (4 OZ) PLUS 1/4 CUP (2 OZ) BARBECUE SAUCE.
NOTE: 1. TURKEY PACKAGED IN ROASTING BAGS OR FILM SHOULD BE PLACED
DIRECTLY INTO ROASTING PAN. OMIT STEP 2.
2. WHEN ROASTED, REMOVE FROM OVEN; LET STAND AT LEAST 2-30 MINUTES TO
ABSORB JUICES AND FOR BEST RESULTS IN SLICING.
3. TURKEY ROASTED FROM THE FROZEN STATE WILL REQUIRE 1-2 HOURS LONGER
COOKING TIME.
4. IN STEP 3, IF CONVECTION OVEN IS USED, ROAST 325F. 3-4 1/2 HOURS
OR UNTIL MEAT THERMOMETER REGISTERS 170F.-175F. ON HIGH FAN, CLOSED VENT.
5. IN STEP 3, COOKING TIME WILL VARY DEPENDING ON DIAMETER OF TURKEY.
Recipe Number: L16201
SERVING SIZE: 3 SLICES
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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