Roast Turkey W/barbecue S

100 Servings

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Roast Turkey W/barbecue S Ingredients

38 lb TURKEY BNLS RAW FZ	15 3/4 lb -
1 c SALAD OIL; 1 GAL

Instructions for Roast Turkey W/barbecue S

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 2 AND 3). 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 (actually used today!). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: TurkeyCuisine: Uncategorized