Boning a Whole Turkey
Basics of Cooking Turkey
Cooking Whole Body, Large Parts, Large Products
Cooking Small Parts, Small Products
Heating and Holding Cooked Turkey
Turkey processors offer pre-cut parts and a multitude of processed products as well as whole body turkey.
When choosing turkey parts or products vs. whole body turkey cut in the foodservice operation, it is important to carefully evaluate costs. Consider labor requirements as well as cost per pound and cost per serving. Choose the best value for your operation.
Also consider the variety of menu options readily available to you. Value-added features may make a product a better choice.
For example, ready-to-eat cooked turkey products come in a variety of forms and preparations. These different products have several practical advantages:
In this chapter, basic directions for preparing whole body turkey as well as a wide variety of turkey parts and products are included.
In general, the information provided here should be viewed as guidelines. Times will vary with the type of turkey product and equipment in your kitchen.
For more specific directions, check with your turkey supplier and your equipment manufacturer.