Roast Turkey                                    L.Meat, Fish, and Poultry No.162
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|Yield:  100 Portions                         Each Portion: 3 Slices (4 Ounces)|
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|Pan Size: 18 by 24 inch Roasting Pan                       Temp.: 350 'F. Oven|
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|    Ingredients     | Weights  | Measures |              Method               |
|--------------------|----------|----------|-----------------------------------|
|Poultry, Turkey, You| 35LB     |          | 1. Remove casing and place turkey |
|ng Toms, Whole      |          |          |    in pans.                       |
|Margarine           |  1LB     | 2.00 Cup | 2. Brush with butter or           |
|                    |          |          |    maragarine.                    |
|                    |          |          | 3. Roast 3 to 4 hours (base occa- |
|                    |          |          |    sionally with drippings) or    |
|                    |          |          |    until meat thermometer regist- |
|                    |          |          |    ers an internal temperature    |
|                    |          |          |    of 170`F. to 175`F.            |
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NOTE:  1. Turkey packaged in roasting bags or film should be placed   
          directly into roasting pan. Omit Step 2.                    
       2. When roasting, remove from oven and let stand at least 30   
          minutes to absorb juices and for best reults in slicing.    
       3. Remove strings, netting, and bag. Skin may be removed before
          slicing. Thinly slice turkey w/meat slicer or sharp knife.  
          Cover sliced until served. Reserve juices for gravy.        
       4. 35 lb turkey, boneless, raw, molded, may be used in Step 1. 
          Do not remove foil wrapper. Roast by slow method (250`F for 
          7 to 8 hrs) or fast method (450`F for 3-4 hrs).             
       5. Open foil during last 30 minutes of roasting and brush      
          with butter or margarine.                                   
       6. Tied or netted Turkey rolls may be wrapped in foil and      
          cooked as in Notes 4 and 5.                                 
       7. Turkey roasted from the frozen state will require 1 to 2    
          hours longer cooking time.                                  
                                   VARIATION
       1. ROAST TURKEY (TURKEY, BONELESS, FROZEN, COOKED): Use 25 lb  
          boneless, frozen, cooked turkey. Thaw; slice turkey in thin 
          slices. Overlap slices in serving pans. Refrigerate.        
          CONTINUED.                                                  
       2. ROAST TURKEY (TURKEY, BONELESS, FROZEN, COOKED): CONTINUED: 
          Before serving, add 2 to 3 cups boiling chicken stock to    
          each pan, cover and heat just to a simmer (about 20 minutes)
          and serve. (Use 2 oz Soup and Gravy base, chicken, for 2 qt 
          stock. See Recipe Card A-12).