Jerk Turkey Street Tacos - Butterball Foodservice

Jerk Turkey Street Tacos

SERVING SIZE 2 tacos

Jerk Turkey Street Tacos

Ingredients SHOW LESS

INGREDIENT

50 PORTIONS

100 PORTIONS

Turkey Thigh Roast

50 Portions 11 lbs. 4 oz.

100 Portions 22 lbs. 8 oz.

Cole slaw mix

50 Portions 3 lbs. 2 oz.

100 Portions 6 lb. 4 oz.

Crush pineapple, canned, drained (reserve juice)

50 Portions 5 lbs. 3 oz. (¾ #10 can)

100 Portions 10 lbs. 6 oz. (1 ⅝ #10 can)

Yogurt, Greek, plain, nonfat

50 Portions 3 ⅛ cups

100 Portions 1 qt. 2 ¼ cups

Garlic powder

50 Portions 1 tbsp. ¾ tsp.

100 Portions 2 tbsp. 1 ½ tsp.

Onion powder

50 Portions 2 tsp.

100 Portions 1 tbsp. 1 ¾ tsp.

Thyme leaves, dried

50 Portions 2 tsp.

100 Portions 1 tbsp. 1 ¾ tsp.

Parsley, dried

50 Portions 2 tsp.

100 Portions 1 tbsp. 1 ¾ tsp.

Allspice, ground

50 Portions 1 ¼ tsp.

100 Portions 2 ½ tsp.

Nutmeg, ground

50 Portions 5⁄8 tsp.

100 Portions 1 ¼ tsp.

Cinnamon, ground

50 Portions ¼ tsp.

100 Portions ½ tsp.

6 inch tortilla, whole wheat

50 Portions 100 (at least 28 gm ea.)

100 Portions 200 (at least 28 gm ea.)

Directions SHOW MORE

To prepare the tacos:

1. Prepare coleslaw by combining coleslaw mix, crushed pineapple, and plain Greek yogurt (Note: save drained pineapple juice).

2. Prepare jerk seasoning by combining garlic powder, onion powder, thyme, parley, all spice, nutmeg, and cinnamon.

3. Remove turkey packs from box and place in cooler at least 2-3 days prior to service to fully thaw.

4. Preheat oven to 350 ̊ F.

5. Place turkey and juice into a 12” x 20” x 4” steam table pan. Manually separate roasts into large natural pieces.

6. Sprinkle poultry evenly with jerk seasoning. Add reserved pineapple juice. Cover and heat for 60-80 minutes or until internal temperature reaches 165° F.

7. 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.

8. Place shredded turkey back into the 12” x 20” x 4” steam table pan with au jus. Combine turkey and au jus. Bring barbecue turkey back up to 165° F degrees in the oven or steamer (Note: If heating in a steamer, heat covered to avoid adding additional moisture.)

9. Serve ¼ cup/1.8 oz (#16 scoop) packed seasoned turkey per taco and top with ¼ cup slaw. Serve 2 tacos each.

CCP: Heat the poultry to 165° F degrees or higher for 15 seconds. Hold at 140° F degrees or higher.

Nutrients per Serving SHOW MORE

Calories 355 kcal

Total Fat 12 g

Total Dietary Fiber 5 g

Vitamin C 12 mg

Saturated Fat 4 g

Trans Fat 0 g

Protein 23 g

Iron 2 mg

Sodium 861 mg

Cholesterol 56 mg

Vitamin A 990 IU

Sugars 4 g

Carbohydrate 40 g

Calcium 193 mg

Component

Meat/Meat ALT 2 oz. eq.

Grain 2 oz. eq.

Fruit ⅛ cup

Vegetable ⅜ cup

Milk

Serve with confidence.®

Close

Your browser is out-of-date!

Update your browser to view this website correctly.

Get More Information