Recipe - Roast Turkey Wbarbecue S

38 pound TURKEY BNLS RAW FZ
1 cup SALAD OIL; 1 GAL
15 Three fourths pound

PAN: 18 BY 24INCH ROASTING PAN TEMPERATURE: 350 F. OVEN

1. REMOVE CASING; PLACE TURKEY IN PANS.

2. BRUSH WITH SALAD OIL OR SHORTENING.

3. ROAST 34 One half HOURS (BASTE OCCASIONALLY WITH DRIPPINGS) UNCOVERED OR
UNTIL MEAT THERMOMETER REGISTERS A TEMPERATURE OF 170F. TO 175F. (SEE NOTES
2 AND 3).

4. BRING SAUCE TO A BOIL; REDUCE HEAT; COVER; SIMMER ABOUT 5 MINUTES OR
UNTIL HEATED THOROUGHLY.

5. REMOVE NETTING OR BAG. SKIN MAY BE REMOVED BEFORE SLICING. SLICE
TURKEY
INTO 22 OZ PORTIONS. COVER SLICES UNTIL SERVED.

6. SERVE One fourth CUP (1 A LADLE) SAUCE OVER TURKEY SLICES.
EACH PORTION: 2 SLICES TURKEY (4 OZ) PLUS One fourth CUP (2 OZ) BARBECUE SAUCE.

NOTE: 1. TURKEY PACKAGED IN ROASTING BAGS OR FILM SHOULD BE PLACED
DIRECTLY INTO ROASTING PAN. OMIT STEP 2.

2. WHEN ROASTED, REMOVE FROM OVEN; LET STAND AT LEAST 230 MINUTES TO
ABSORB JUICES AND FOR BEST RESULTS IN SLICING.

3. TURKEY ROASTED FROM THE FROZEN STATE WILL REQUIRE 12 HOURS LONGER
COOKING TIME.

4. IN STEP 3, IF CONVECTION OVEN IS USED, ROAST 325F. 34 One half HOURS
OR UNTIL MEAT THERMOMETER REGISTERS 170F.175F. ON HIGH FAN, CLOSED VENT.

5. IN STEP 3, COOKING TIME WILL VARY DEPENDING ON DIAMETER OF TURKEY.

Recipe Number: L16201

SERVING SIZE: 3 SLICES

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.