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Roast Turkey


CCP: Wash hands thoroughly. Put on clean gloves.
CCP: Thaw turkey product under refrigeration ( approximately 2 -3 days prior to preparation).

  1. Preheat oven to 350°F.
  2. Prepare sheet pans with vegetable release spray and liner.
  3. Place turkey onto lined pan.
  4. Dice onions, mix with poultry seasoning.
  5. Sprinkle with poultry seasoning and onion mixture.
  6. Cover with foil, roast for 20 - 30 minutes. Remove foil cover.
  7. Roast uncovered for approximately 2 hours until internal temperature of 165°F is reached.
  8. Remove from oven.
    • CCP: set aside and cool to 70°F within 2 hours and to additional 41°F within an additional 4 hours in the refrigerator.
  9. Slice turkey roast from cooled state.
  10. Use pan drippings to enhance flavor of gravy for service.
    • CCP: Reheat to 165° F for at least 15 seconds prior to serving.

Additional Serving Suggestions

2.47 oz of sliced turkey = 2 oz M/MA


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Makes 100 (2 oz) servings

  • 25 pounds roast turkey (breast/thigh)
  • 4 tablespoons poultry seasoning
  • 1 cup chopped raw onions

Note: This recipe uses a fully cooked turkey breast/thigh product. 20 lbs raw turkey is equal to 12 lb 6 oz of cooked turkey =100 portions.