Roast turkey w/barbecue s

100 Servings

Ingredients

Quantity Ingredient
38 pounds TURKEY BNLS RAW FZ
1 cup SALAD OIL; 1 GAL
2 AND 3).

Directions

15¾ 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 ½ 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 ¼ CUP (1 A LADLE) SAUCE OVER TURKEY SLICES.

EACH PORTION: 2 SLICES TURKEY (4 OZ) PLUS ¼ 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 ½ 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, .

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