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DIRECTIONS

  1. Melt butter. Stir in hot sauce, vinegar, Worcestershire, and garlic.
  2. Use 2" deep hotel pans. Divide turkey by placing 4 lbs. in each pan. Break up any large pieces.
  3. Divide hot sauce mixture evenly among pans and mix with turkey.
  4. Heat pans of turkey in a 350° F oven to reach an internal temperature of 165° F as measured by a meat thermometer.
  5. Portion ½ c. (#8 scoop) of seasoned turkey onto each roll.
  6. Serve with 1 oz. portion of ranch dressing.

INGREDIENT

Butter, unsalted

50 SERVINGS

MEASURE:
WEIGHT: 5 oz.

100 SERVINGS

MEASURE:
WEIGHT: 10 oz.

INGREDIENT

Hot sauce, red cayenne pepper

50 SERVINGS

MEASURE: 1 ¼ c.
WEIGHT:

100 SERVINGS

MEASURE: 2 ½ c.
WEIGHT:

INGREDIENT

Vinegar, distilled

50 SERVINGS

MEASURE: 2½ tbsp.
WEIGHT:

100 SERVINGS

MEASURE: 5 tbsp.
WEIGHT:

INGREDIENT

Worcestershire sauce

50 SERVINGS

MEASURE: 2 tbsp.
WEIGHT:

100 SERVINGS

MEASURE: ¼ c.
WEIGHT:

INGREDIENT

Garlic, granulated

50 SERVINGS

MEASURE: 1 tsp.
WEIGHT:

100 SERVINGS

MEASURE: 2 tsp.
WEIGHT:

INGREDIENT

JENNIE-O® Shredded Turkey Breast, #220120, thawed

50 SERVINGS

MEASURE:
WEIGHT: 8 lbs.

100 SERVINGS

MEASURE:
WEIGHT: 16 lbs.

INGREDIENT

Whole grain hoagie roll, 4"

50 SERVINGS

MEASURE: 50 ea.
WEIGHT:

100 SERVINGS

MEASURE: 100 ea.
WEIGHT:

INGREDIENT

Ranch dressing, reduced fat

50 SERVINGS

MEASURE: 1 qt. 2 ½ c.
WEIGHT:

100 SERVINGS

MEASURE: 3 qt. 1 c.
WEIGHT:
NUTRIENTS PER SERVING
Calories  
Fat  
Saturated Fat  
Trans Fat  
Cholesterol  
Sodium  
Carbohydrates  
Dietary Fiber  
Protein  
*For preparation by a food preparation establishment only, according to the food code or equivalent.
 

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Portion Size:
 

DIRECTIONS

  1. Melt butter. Stir in hot sauce, vinegar, Worcestershire, and garlic.
  2. Use 2" deep hotel pans. Divide turkey by placing 4 lbs. in each pan. Break up any large pieces.
  3. Divide hot sauce mixture evenly among pans and mix with turkey.
  4. Heat pans of turkey in a 350° F oven to reach an internal temperature of 165° F as measured by a meat thermometer.
  5. Portion ½ c. (#8 scoop) of seasoned turkey onto each roll.
  6. Serve with 1 oz. portion of ranch dressing.
 

INGREDIENTS

50 SERVINGS

100 SERVINGS
  MEASURE WEIGHT MEASURE WEIGHT
Butter, unsalted 5 oz. 10 oz.
Hot sauce, red cayenne pepper 1 ¼ c. 2 ½ c.
Vinegar, distilled 2½ tbsp. 5 tbsp.
Worcestershire sauce 2 tbsp. ¼ c.
Garlic, granulated 1 tsp. 2 tsp.
JENNIE-O® Shredded Turkey Breast, #220120, thawed 8 lbs. 16 lbs.
Whole grain hoagie roll, 4" 50 ea. 100 ea.
Ranch dressing, reduced fat 1 qt. 2 ½ c. 3 qt. 1 c.
 
NUTRIENTS PER SERVING
Calories   Fat   Saturated Fat  
Trans Fat   Cholesterol   Sodium  
Carbohydrates   Dietary Fiber   Protein  
 
 
*For preparation by a food preparation establishment only, according to the food code or equivalent.

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