| SLICED TURKEY | ||||||||
| Makes approximately 100 servings. | Bake in 350° oven. | |||||||
| 1 slice light and 1 slice dark meat | ||||||||
| INGREDIENTS | WEIGHTS | MEASURES | ||||||
| Turkey, dressed | 40 lbs. | |||||||
| Salt | 6 oz. | ¾ cup | ||||||
| Butter | ½ lb. | 1 cup | ||||||
| DIRECTIONS: | ||||||||
| 1. Thaw turkey in refrigerator, wash turkeys and cut into pieces. | ||||||||
| 2. Salt and rub with butter, place skin side up in pans. Cover pans loosely with foil. | ||||||||
| 3. Bake at 350° F. until tender and juices are clear. | ||||||||
| 4. Remove skin and bone from breast, while hot; cool quickly. REFRIGERATE | ||||||||
| For dark meat: | ||||||||
| 1. Remove skin and bones while hot. Put in large mixer bowl. Using flat beater, mix until meat is in small pieces. | ||||||||
| 2. Add enough hot broth to moisten meat. Shape meat in loaves in bake pan. | ||||||||
| 3. Slice breast and dark meat for serving; refrigerate until needed on line. | ||||||||
| Number of Portions | 100 | |||||||
| Size of Portion | servings | |||||||
| Calories. | 216 | Iron | 0.73 Mg | Protein. | 40.82 G | 75.75% | ||
| Cholesterol | 74 Mg | Calcium | 13.23 Mg | Carbohydrates. | 0.00 G | % | ||
| Sodium | 3463 Mg | Vitamin A | 2 RE | Total Fat . | 4.63 G | 19.31% | ||
| Fiber | 0.00 G | Vitamin C | 0.00 Mg | Saturated Fat. | 1.24 G | 5.17% | ||