West Creek® Roasted Turkey
West Creek® Roasted Turkey
Directions
- Place the thawed turkey in a 325° F Convection oven for 2 and a half to 3 and a half hours. Cook until an internal temperature of 165° F is reached.
- For the Dressing;
Combine the prepared corn bread stuffing with the crabmeat stuffing.
Fold in the chopped lobster meat.
- Spray a First Mark® Aluminum Half Pan with Brilliance® Pan Spray. Place the dressing in the pan and cover with a First Mark® Pan Lid. Place in a 325° F Convection for 30 minutes or until an internal temperature of 140° F.
- For the Gravy;
In a sauce pot heat the butter oil. Add the vegetables and sauté.
Add the Cajun seasoning cooking the vegetables until translucent.
- Stir in the flour to make a light roux.
Stir in the broth a quarter at a time to form a smooth gravy.
Cook until the flour taste is gone and season with the hot sauce.
- To plate, place 3 oz. of dressing on the dish. Top with 4 oz. of sliced turkey. Top with the gravy and serve.
Ingredients
- 1 West Creek® Turkey Breast(s)
- 3 lbs. West Creek® Cornbread Stuffing , prepared
- 2 1/2 lbs. Empire Treasure® Crab Meat Stuffing Mix
- 1 1/2 lbs. Bay Winds® Lobster, rough chopped
- 3 ea. Peak Fresh Produce® Onion(s), diced
- 2 ea. Peak Fresh Produce® Green Pepper, diced
- 1 Peak Fresh Produce® Pepper(s), Red, diced
- 6 ribs ea. Peak Fresh Produce® Celery, diced
- 1 tbsp Peak Fresh Produce® Garlic, minced
- 2 cups Brilliance Butter Flavored Oil
- 2 tbsp Magellan® Cajun seasoning
- 1 1/2 cup Roma® All-Purpose Flour
- 3 qts. West Creek® Broth, Chicken
- 1 tbsp West Creek® Hot Sauce
Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence
