Recipes for a Crowd

1 Slice cold roast turkey into 1 oz. slices. Cut across the grain in thin slices.
2 Stack sliced turkey into four-ounce portions each, and arrange in steam table pans, allowing twenty-five portions per pan.
3 Prepare broth according to manufacturer's instructions on label.
4 Dissolve cornstarch in water. Slowly add mixture to broth, stirring vigorously with a wire whip. Boil one minute.
5 Ladle one-quart broth over roast turkey in each pan. Cover and bake in convection oven at 350 F. with fan on, for 10 minutes.
CCP: Internal temperature must reach 140 F. or higher for 15 seconds. CCP: Hold for service at 140 F. or higher.