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Roast Turkey (Boneless Turkey)
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 162 00
ROAST TURKEY (BONELESS TURKEY)
Yield 100
Portion 3-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
257 cal
4g
31 g
12 g
95 mg
1010 mg
55 mg
Ingredient
Weight
Measure
Issue
TURKEY,BNLS,WHITE AND DARK MEAT
38 lbs
Method
1 Place turkeys in roasting pans.
2 Using a convection oven, roast 2-1/2 to 3-1/2 hours in 325 F. oven, on high fan, closed vent. Baste occasionally with drippings,
uncovered. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
Notes
1 When roasted, remove from oven; let stand at least 15 to 20 minutes to absorb juices and for ease in slicing.



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Roast Turkey (Boneless Turkey)

Yield: 100 Portion: 3-1/2 Ounces
Calories: 257 cal
Carbohydrates: 4g
Protein: 31 g
Fat: 12 g
Cholesterol: 95 mg
Sodium: 1010 mg
Calcium: 55 mg

Ingredient Weight Measure Issue
TURKEY,BNLS,WHITE AND DARK MEAT 38 lbs

Method:
1 Place turkeys in roasting pans.
2 Using a convection oven, roast 2-1/2 to 3-1/2 hours in 325 F. oven, on high fan, closed vent. Baste occasionally with drippings,
uncovered. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
Notes
1 When roasted, remove from oven; let stand at least 15 to 20 minutes to absorb juices and for ease in slicing.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/roast_turkey_boneless_turkey.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence