COOKING SMALL PARTS
 
Turkey Tenderloins
Cooking EquipmentCooking
Method
Cooking Equipment
Temperature
Amount of Product
per Load
Total Cooking Time

Conventional Oven

Roast400ºF10 tendl./pan
2 pans
35 min.
Convection OvenRoast375ºF20 tendl./pan
5 pans
15 min.
Tilt PanSaute225ºF30 tenderloins15 min.
BroilerBroilHigh8 to 10 tendl.12 min.
Special Tips:
  • Spray pans with nonstick cooking spray or add oil.
  • Tenderloins sauteed in the tilt pan, charbroiled or grilled will brown nicely while those tenderloins roasted in conventional or convection ovens will not brown significantly.
  • If tenderloins are cut into medallions, follow the cooking guidelines provided for cutlets.
  • Cook to an internal temperature of 170ºF.

Turkey Cutlets
Cooking EquipmentCooking
Method
Cooking Equipment
Temperature
Total Cooking Time
Tilt PanSaute300ºF6 min.
Range TopSauteMedium-High4 to 5 min.
Special Tips:
  • Spray pans with nonstick cooking spray or add oil.
  • Bread, if desired.
  • Product will brown lightly.
  • Cutlets can be pounded thin and used to make roulades; follow the same cooking guidelines.
  • They can be sliced in thin strips, or purchased as uncooked julienne-cut turkey. Cooking time is less for strips than for slices.
  • Cutlets and slices can be grilled, but must be monitored carefully to avoid drying.
  • Turkey medallions, cut from tenderloins, should be cooked by these methods.
  • Cook to an internal temperature of 165ºF.

Ground Turkey and Turkey Burgers
Cooking EquipmentCooking
Method
Cooking Equipment
Temperature
Amount of Product
per load
Total Cooking Time
Ground Turkey
Range TopSauteMedium-High20 lbs./pan30 min.
Tilt PanSaute275ºF10 lbs.6 to 7 min. OR 4 to 5 min. for 5 lbs.
Burgers
Tilt PanSaute300ºF36 patties2 oz = 6 min.
4 oz = 14 min.
BroilerBroilHigh16 patties2 oz = 6 min.
4 oz = 10 min.
GrillGrillMedium-High12 patties2 oz = 5 min.
4 oz = 10 min.
Special Tips:
  • When cooking ground turkey, use 1/2-cup oil for 20 pounds turkey on the range top or for 10 pounds turkey in the tilt pan.
  • Check internal temperature at several locations in a pan of ground turkey.
  • When making burgers, be sure to use nonstick cooking spray or oil.
  • To grill or broil, place burgers 3 to 4 inches from heat source. Turn burgers halfway through time noted on cooking chart.
  • Cook to an internal temperature of 165ºF.


Turkey Wings and Drumsticks
Cooking EquipmentCooking
Method
Cooking Equipment
Temperature
Amount of Product
per load
Total Cooking Time
Wings
Tilt PanBraise325ºF60 lbs.From thawed = 40 min.
 Simmer225ºF60 lbs.From frozen = 65 min.
Drumsticks
Tilt PanBraise325ºF60 lbs.From thawed = 60 min.
 Simmer225ºF60 lbs.From frozen = 75 min.
Special Tips:
  • If meat is to be removed from bone for use in soups, stews, casseroles, etc., cook an additional 15 - 20 minutes beyond times given in this chart. It will make meat easier to de-bone.
  • Although product becomes more tender with increased cooking time, yield will be less.
  • Turn parts at least once during cooking to assure uniform cooking.
  • Cook to an internal temperature of 170ºF for wings, 180ºF for drumsticks.


Fresh Turkey Sausage
Fresh Italian, bratwurst and breakfast sausage
Cooking EquipmentCooking
Method
Cooking Equipment
Temperature
Total Cooking Time
Tilt PanParboil followed by Saute300ºFParboil: 10-15 minutes followed by sautéing OR cook uncovered for 5 minutes, turning often and cook until brown. Reduce heat, cover and cook an additional 5 -6 minutes.
BroilerBroil400ºF - 500ºFParboil: 10-15 minutes followed by broiling for 5-8 minutes.
GrillGrillDirect Medium HeatParboil: 10-15 minutes followed by grilling OR Direct heat method over medium flame for 10-15 minutes.
Range TopSaute or Pan SearMedium HeatCook uncovered for 5 minutes, turning often; cook until brown. Reduce heat to low, cover pan and cook additional 5-6 minutes.


Cooked Turkey Sausage
Smoked sausages, kielbasa, bratwurst and hot dogs
Cooking EquipmentCooking
Method
Cooking Equipment
Temperature
Total Cooking Time
Tilt PanSaute or Steam300ºFBring water, beer or combination of liquids to a boil. Reduce heat to low and add sausages. Cover pan and slowly simmer for 15 minutes.
BroilerBroil450ºF - 500ºF10-15 minutes, turning sausages.
GrillGrillDirect Medium HeatDirect heat method over medium flame for 10-15 minutes, turning sausages.
Range TopSimmerStart on HighBring vessel of water, beer or combination of liquids to a boil. Reduce heat to low and add sausages. Cover pan and slowly simmer for 15 minutes.
Special Tips:
  • Cook time depends on number of ounces per link/patty.
  • To broil or grill: place sausage links 3 to 4 inches from the heat source.
  • Rotate sausage links through cooking time.
  • Cook fresh sausage to an internal temperature of 165ºF.
  • All sausages should be turned with a tongs or a turner, not with a fork, because puncturing the casing allows the flavorful juices to escape.
  • It is not advisable to add sausages to vigorously boiling water because it may cause them to split.

Introduction
Cooking Methods
Boning a Whole Turkey
Basics of Cooking
Seasonal Versatility
Measuring Temperature
Cooking Whole Turkey
Cooking Small Parts
Turkey Stock
Heating & Holding

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