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Rosemary Turkey Roast
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 833 00
ROSEMARY TURKEY ROAST
Yield 100
Portion 4 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
155 cal
1g
31 g
2g
56 mg
2513 mg
22 mg
Ingredient
Weight
Measure
Issue
TURKEY BREAST,BNLS,PRECKD
30 lbs
WORCESTERSHIRE SAUCE
1 lbs
2 cup
SALT
5-1/8 oz
1/2 cup
PEPPER,BLACK,GROUND
1-3/4 oz
1/2 cup
ROSEMARY,GROUND
2-1/2 oz
1-3/8 cup
Method
1 Season each turkey breast roast with Worcestershire sauce, salt, pepper and rosemary.
2 Wrap each roast tightly in foil. Place 3 roasts on each sheet pan.
3 Cook in a preheated convection oven at 300 F. with fan on, for 45 minutes. CCP: Internal temperature must reach 140 F. or higher
for 15 seconds.
4 Slice turkey roast into 4 oz slices. Arrange in steam table pans, shingle fashion, 25 portions per pan.
5 CCP: Hold for service at 140 F. or higher.



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Rosemary Turkey Roast

Yield: 100 Portion: 4 Ounces
Calories: 155 cal
Carbohydrates: 1g
Protein: 31 g
Fat: 2g
Cholesterol: 56 mg
Sodium: 2513 mg
Calcium: 22 mg

Ingredient Weight Measure Issue
TURKEY BREAST,BNLS,PRECKD 30 lbs
WORCESTERSHIRE SAUCE 1 lbs 2 cup
SALT 5-1/8 oz 1/2 cup
PEPPER,BLACK,GROUND 1-3/4 oz 1/2 cup
ROSEMARY,GROUND 2-1/2 oz 1-3/8 cup

Method:
1 Season each turkey breast roast with Worcestershire sauce, salt, pepper and rosemary.
2 Wrap each roast tightly in foil. Place 3 roasts on each sheet pan.
3 Cook in a preheated convection oven at 300 F. with fan on, for 45 minutes. CCP: Internal temperature must reach 140 F. or higher
for 15 seconds.
4 Slice turkey roast into 4 oz slices. Arrange in steam table pans, shingle fashion, 25 portions per pan.
5 CCP: Hold for service at 140 F. or higher.

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/rosemary_turkey_roast.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence