PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN
50 SERVINGS PER PAN.
THAW TURKEY 24 -36 HOURS IN REFRIGERATOR.
GREASE PANS.
CUT ONIONS INTO 1 INCH WEDGES BEFORE MEASURING.
MELT SHORTENING PRIOR TO MEASURING.
SIFT FLOUR PRIOR TO MEASURING.
IN STEP 11 USE OLD BREAD TO MAKE BREAD CRUMBS. MEASURE AS BREAD CRUMBS.
COMMERCIALLY PREPARED BREAD CRUMBS MAY BE USED.
MELT BUTTER OR MARGARINE PRIOR TO MEASURING.
ENSURE CHEESE IS SHREDDED PRIOR TO MEASURING.
ENSURE TURKEY IS THAWED.
2
PLACE TURKEY IN FULL PAN; PLACE UNCOVERED IN PRE-HEATED 350 F. CONVECTION OVEN FOR 25-30
MINUTES. BREAK APART WITH TONGS OR MEAT FORK. ADD ONIONS AND PLACE BACK IN OVEN AND
COOK FOR 10 MINUTES OR UNTIL THOUROUGHLY HEATED AND BROWNED WITH AN INTERNAL TEMPERATURE
OF AT LEAST 140 F.
3
REMOVE FROM OVEN AND BREAK APART FURTHER (WHILE STILL IN PAN). REMOVE STOCK AND SAVE FOR
STEP 6.
4
COOK NOODLES IN BOILING WATER 15 MINUTES OR UNTIL TENDER. DRAIN.
PLACE 1 GAL NOODLES IN EACH GREASED PAN. SET ASIDE FOR USE IN STEP 9.
5
BLEND WATER AND FLOUR TOGETHER; MIX UNTIL SMOOTH.
6
GRADUALLY ADD FLOUR MIXTURE TO STOCK, STIRRING CONSTANTLY;
HEAT TO BOILING. COOK 10 MINUTES, STIRRING FREQUENTLY TO PREVENT
STICKING.
7
RECONSTITUTE MILK. ADD PEPPER, GARLIC POWDER AND BASIL.
8
ADD MILK,MIXTURE TO THICKENED STOCK, STIRRING CONSTANTLY. BRING TO A
BOIL; SIMMER 2 MINUTES.
9
ADD TURKEY AND NOODLES. MIX THOROUGHLY. HEAT TO A SIMMER. POUR ABOUT
6 1/2 QT TURKEY MIXTURE IN EACH PAN.
10
COMBINE BREAD CRUMBS, BUTTER OR MARGARINE, AND CHEESE. SPRINKLE 2 CUPS
OVER TURKEY AND NOODLES IN EACH PAN.
11
BAKE 20 TO 25 MINUTES OR UNTIL LIGHTLY BROWNED AND THOROUGHLY HEATED.
12
SERVE HOT. TWO NO. 8 SCOOPS MAY BE USED; SEE A00400.
