Turkey Barbecue Sandwich

Jan 072013
 

Ingredients

TURKEY,GROUND,90%

Ingredient Weight Measure Issue
LEAN,RAW 20 lbs
ONIONS,FRESH,CHOPPED 5-1/4 lbs 3 qts 3 cup 5-7/8 lbs
CATSUP 9-1/2 lbs 1 gal 1/2 qts
MUSTARD,DRY 2-1/4 oz 1/4 cup 2 tbsp
SALT 3/4 oz 1 tbsp
SUGAR,BROWN,PACKED 1-1/4 oz 1/4 cup 1/3 tbsp
VINEGAR,DISTILLED 1 lbs 2 cup
WATER 2 lbs 3-3/4 cup
ROLL,SANDWICH BUNS,SPLIT 9-1/2 lbs 100 each

Method

1 Cook turkey until it loses its pink color, stirring to break apart. Skim off excess fat.
2 Combine onions, catsup, mustard, salt, brown sugar, water and vinegar. Add to meat.
3 Cover; simmer 35 minutes. Stir occasionally to prevent scorching. CCP: Internal temperature must reach 165 F. or higher for 15
seconds.
4 Place 1/2 cup or No. 8 scoop of hot mixture on bottom half bun. Top with second half.
5 CCP: Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
303 cal 36 g 21 g 9 g 56 mg 918 mg 95 mg

Portion

1 Sandwich

Yield

100