2 kg Fully Cooked Seasoned Pulled Turkey Breast
2 kg Mixed Roasted Root Vegetables
2 Ltrs Turkey Gravy
300 g Seasoned Italian Breadcrumbs
1
Heat up 2 liters of water just to boiling point and turn off. Whisk in half a package of Turkey Gravy, turn heat back on to low medium and whisk until it has gently boiled for a minute. Cool slightly.
2
In a parchment lined hotel pan mix together your thawed turkey breast and root vegetables.
3
Gently pour over your turkey gravy.
4
Add your breadcrumbs on top.
5
Roast at 325 covered for 20 minutes then remove and finish cooking until an internal temperature of 145f.
6
Cool completely and either reheat in individual portions via retherm or reheat the whole pan for scoop and serve service.
7
ENJOY!
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CategoryEntree
Ingredients
2 kg Fully Cooked Seasoned Pulled Turkey Breast
2 kg Mixed Roasted Root Vegetables
2 Ltrs Turkey Gravy
300 g Seasoned Italian Breadcrumbs