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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 05-08-2012, 07:48 PM   #1
Big Mike
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Default Porkloin and Boneless Turkey Breast

Hey yall. What do you think post cook retention percentage is for porkloin and boneless turkey breast. I'm thinking 75-80%. Trying to figure out how much meat I would need. I'm quoting a job for 200 but want to offer a couple of different menu options. So I am going to price one menu option of PP, chicken and Brisket and one of Porkloin and Boneless Turkey Breast
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Unread 05-09-2012, 12:59 AM   #2
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You should be fine with using 80% figure.
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Unread 05-09-2012, 12:30 PM   #3
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If using a 15% enhanced boneless turkey breast (a.k.a., a foiled hotel roast) - you'll get around 75% yield. We do these at the Hut as a menu item & have been bang on 75% every time. One suggestion - remove the skin & hit it with a good rub. The skin will never cook u[p nicely - but you'll get a decent bark with a good rub that will easily be tastier than the skin.
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Unread 05-09-2012, 01:36 PM   #4
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Listen to Frank...he knows the turkey
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Unread 05-09-2012, 04:28 PM   #5
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Thanks yall, I appreciate it. I don't think I have ever seen a boneless turkey breast around here with the skin on it. Actually, I will probably be lucky to find a boneless turkey breast period. You just don't see them very often. I will probably have to order them.
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