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Roasted Turkey Breast with Carolina Barbecue Sauce

Roasted Turkey Breast with Carolina Barbecue Sauce
 
Yield:
40 servings, 5 oz. turkey, 3/4 cup potatoes and 3 Tbsp. sauce each

Ingredients

Ingredients Weights Measures
bone-in skin-on turkey breasts 20 lb. 4 each
salt and black pepper - to taste
OPEN PIT Original Restaurant Recipe Barbecue Sauce 5 lb. + 8 oz. 2 qt.
cider vinegar 16 oz. 2 cups
GREY POUPON Classic Dijon Mustard 4 oz. 1/2 cup
dry mustard - 6 Tbsp.
crushed red pepper - 2 tsp.
Whipped Sweet Potatoes with Streusel Topping - 1 gal. + 3-1/2 qt.

Directions

PLACE turkey in parchment-lined full-sheet pans (or in lined half-sheet pan for trial recipe). Season with salt and black pepper.

BAKE in 375ºF-convection oven 30 min. Meanwhile, mix barbecue sauce, vinegar, mustards and crushed red pepper. Prepare Whipped Sweet Potatoes with Streusel Topping.

SPREAD each turkey breast with 1/3 cup barbecue sauce mixture; continue baking 6 min. or until done (165ºF). Let stand 10 min. Meanwhile, heat remaining barbecue sauce mixture. Slice turkey.

FOR each serving: Spoon 3/4 cup Whipped Sweet Potatoes with Streusel Topping onto plate; top with 5 oz. turkey. Serve 3 Tbsp. warm barbecue sauce mixture in ramekin on the side.

Kraft Kitchens Tips

Make Ahead
Barbecue sauce mixture can be stored in refrigerator up to 3 days before using as directed.
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