Ingredients
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INGREDIENT
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50 PORTIONS
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100 PORTIONS
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Barbeque sauce, sweet (such as Sweet Baby Ray’s)
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50 Portions
1 qt. 2 ½ cups
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100 Portions
3 qts. 1 cup
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Jalapeno, sliced, canned
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50 Portions
1 lb. 4 oz. or 2 cups 3 tbsp.
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100 Portions
2 lbs. 8 oz. or 1 qt. ⅓ cup
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Green onions, fresh, chopped
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50 Portions
6 ¼ oz. or 3 cups 2 tbsp.
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100 Portions
12 ½ oz. or 1 qt. 2 ¼ cups
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Corn tortilla chips, whole grain rich
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50 Portions
6 lbs. 4 oz.
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100 Portions
12 lbs. 8 oz.
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Directions
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1. Remove turkey packs from box and place in cooler at least 2-3 days prior to service to fully thaw.
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2. Preheat oven to 350 ̊ F.
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3. Place turkey and juice into a 12” x 20” x 4” steam table pan. Manually separate roasts into large natural pieces. Cover and heat for 60-80 minutes or until internal temperature reaches 165°F.
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4. Place barbeque sauce in a 10-⅜” x 12 ¾” x 2 ½” steam table pan in the oven or steamer for 15 minutes.
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5. Place roast on a full sheet pan or cutting board. Set au jus (juice from cooked turkey) aside. Using 2 large forks, shred turkey roast.
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6. Place shredded turkey back into the 12” x 20” x 4” steam table pan with au jus. Combine turkey, au jus, and barbeque sauce. Bring Barbeque turkey back up to 165°F degrees in the oven or steamer.
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7. Serve ½ cup packed/5.2 oz. (#8 scoop) barbeque turkey over top corn tortilla chips. Garnish with approximately 3 jalapenos and 1 tbsp. green onions.
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Note: If heating barbeque sauce and turkey in a steamer, heat covered to avoid adding additional moisture.
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CCP: Heat the poultry to an internal temperature of 165°F degrees or higher for 15 seconds. Hold at 140°F degrees or higher.
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