Recipes for a Crowd

1 If frozen, thaw precooked roasted turkey breast. CCP: Thaw under refrigeration at 41 F. or lower. Preheat convection oven to 300
F., fan on, closed vent.
2 Slice turkey into 4 ounce portions. Stack portions vertically against each other in shingle fashion in steam table pans. Leave space
between the rows for gravy.
3 Drain tomatoes and reserve juice for use in Step 4. Set tomatoes aside for use in Step 5.
4 Prepare broth according to manufacturer's instructions on label. Add vegetable juice, black pepper, worcestershire sauce and juice
only from diced tomatoes. Bring to a boil.
5 Dissolve flour in water. Slowly add mixture to broth while stirring vigorously with a wire whip. Simmer 30 minutes. Add diced
tomatoes and Italian seasoning.
6 Pour 2 quarts gravy into each pan of turkey and place on steam table. Cover with aluminum foil.
7 Bake in preheated convection oven at 300 F. with fan on for 10 minutes. Remove from oven. CCP: Hold for service at 140 F. or
higher.
8 Hold remaining gravy in separate pan on steam table. CCP: Hold for service at 140 F. or higher.
9 Serve 4 ounces turkey with 2-3 ounces gravy.
Notes
1 Recommend serving with mashed potatoes or rice.