Korean Turkey Sliders

Instructions

Pre-Preparation

Recipe Source: Boulder Valley School District

Turkey roast without bone yields 66%

1. Thaw turkey roasts under refrigeration 2-3 days prior to cooking.
2. Preheat oven to 300 degrees F.
3. Place 2 turkey roasts per 4″ hotel pan and season with salt and pepper.
4. Cover roasts with water until pans are 3/4 of the way full. Cover with parchment and foil.
5. Cook in oven at 300 degrees for about 3-4 hours or until internal temperature reachers 165 degrees and turkey is falling apart.
6. Prepare the Spicy Asian Sauce:
Ingredients:
GARLIC WHOLE PEELED
GINGER ROOT
SAUCE SOY
LIME JUICE
VINEGAR WHITE WINE
HONEY
SZECHUAN PASTE
OIL OLIVE CANOLA BLEND
SPICE PEPPER RED CRSHD
CORN STARCH
WATER
a. Mince garlic and ginger.
b. Combine soy sauce, lime juice, vinegar, and honey.
c. Saute garlic & ginger with szechuan paste, oil, and chili flakes.
d. Pour in soy sauce mixture and bring to a simmer.
e. In a separate bowl, combine corn starch with water to make a slurry - The color of heavy cream.
f. Whisk in slurry and simmer until sauce is thick.
g. Set aside.

Preparation

1. Preheat oven to 350 degrees.
2. Once the turkey is cool enough to handle, shred the meat.
3. Reserve the liquid (6oz. for every 10lb. of turkey).
4. Per hotel pan, add 6 oz braising liquid, 10 lb turkey, 2 cups Asian sauce, and 1 cup BBQ sauce.
5. Mix all ingredients together.
6. Heat the meat in the hotel pans at 350 degrees for about 25 minutes before service.

Serving

Serving = 2 sliders
1 slider = 1/4 cup (1oz.) of cooked turkey per slider bun
1 pan = 84 sandwiches or 42 servings