1. Thaw turkey in the refrigerator two days before use.
2. Remove turkey from package and reserve juices. Cut turkey into ½” pieces. (Tip: For fast and easy cutting, place turkey in 4” steamtable pans. Cut with a dough scraper.)
3. To prepare the pesto, divide ingredients according to blender or food processor size. Place basil, oil, parmesan cheese, pine nuts, garlic, lemon juice and black pepper in a blender or food processor. Blend and/or pulse to desired consistency. (Note: For a lighter flavor pesto, use vegetable oil. For a traditional pesto flavor, use extra virgin olive oil.) Cover and store in the refrigerator. May be prepared the day before.
4. Heat cheese sauce. If cheese sauce is thick and sticky, heat according to manufacturer’s directions to make stirring easier.
5. In a large kettle, bring water to a boil. Add pasta to boiling water. Cook pasta for 7-8 minutes or until al dente (chewy and firm). Strain quickly and drain well. (Note: If preparing for cold, curbside service, rinse pasta and cool. Cool to 70° F within 2 hours and to 41° F within 4 hours.)
6. For every 50 servings, place 1 gallon 9 cups pasta, 10 lbs. 7 oz. turkey pieces, reserved turkey juice, 2 lbs. 3 oz. cheese sauce and 1 qt. ⅜ cup pesto in a 12” x 20” x 4” steamtable pan. Toss well.
7. For cold service, cool Creamy Turkey Pesto Penne in the refrigerator. Cool to 70° F within 2 hours and to 41° F within 4 hours.
8. For hot service, cover dish. Bake in an oven preheated to 350° F for 10 minutes. Remove from the oven and stir. Cover and heat for 10-15 more minutes. Remove from the oven and stir. Heat to 165° F or higher for 15 seconds.
9. Serve 1 cup (8 oz. server).

CCP: Hold thawed turkey and pesto at 40° F or lower. Hold hot dish at 140° F or higher. Hold cold dish at 40° F or lower until served.