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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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Old 09-13-2011, 06:53 PM   #1
LT72884
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Default catering turkey

SO here is my question. I am going to roast some whole turkeys, bones and all in my house oven. I am then going to take all teh meat off of the bones and put it in a aluminum serving dish. BUT, how do i keep it warm and mosit with out it going dry? do i need to add broth over the top of the pulled turkey meat?

thanks

EDIT

i know that was probably a juvenile question to ask but never really had to cater turkey for events before. haha
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Old 09-13-2011, 09:40 PM   #2
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I would cook them and keep them whole and hot until service where I would pull the meat off and serve. Keeping pulled meat hot, especially poultry is a ticket to dry meat.
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Old 09-13-2011, 11:44 PM   #3
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ok the reason i ask is because im curious how restaurants make their turkey dinners. I recently ate at a place where they cooked the whole turkey but when they served it, it was so tender and juicy. almost like it was from a stew but with not vegitables. But i wanna cater some turkey simular to that this month for some parties.

thanks
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Old 09-14-2011, 09:38 AM   #4
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Make sure they are brined. For catering, I use Butterball Breast, I get from my food distributor. Cook to 150 and hold until serving time in a hot box and slice and receive praise.
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Old 09-14-2011, 09:49 AM   #5
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Quote:
Originally Posted by LT72884 View Post
ok the reason i ask is because im curious how restaurants make their turkey dinners. I recently ate at a place where they cooked the whole turkey but when they served it, it was so tender and juicy. almost like it was from a stew but with not vegitables. But i wanna cater some turkey simular to that this month for some parties.

thanks
Stop in and ask the chef, tell the restaurant that you are impressed with how the turkey comes out so moist and was wondering how they did it. Most chef's are open about the process but usually don't tell you their spices etc.
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Old 09-14-2011, 10:45 AM   #6
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I started a thread a while back about catering turkey. Not sure if it will help you or not but the boneless breasts work out great

http://www.bbq-brethren.com/forum/sh...ghlight=turkey
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Old 09-14-2011, 11:16 AM   #7
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Quote:
Originally Posted by LT72884 View Post
ok the reason i ask is because im curious how restaurants make their turkey dinners. I recently ate at a place where they cooked the whole turkey but when they served it, it was so tender and juicy. almost like it was from a stew but with not vegitables. But i wanna cater some turkey simular to that this month for some parties.

thanks
We used to bone out the turkey, slice the breast meat, debone/pull the dark meat, place dressing and dark meat on pans with the while meat covering, then use a damp cloth to cover the whole thing in the walk-in. We then reheat inthe steamer and covered with hot gravy.

So, we did not try to slice and sever one meal at a time.
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Old 09-14-2011, 05:51 PM   #8
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Quote:
Originally Posted by big brother smoke View Post
Make sure they are brined. For catering, I use Butterball Breast, I get from my food distributor. Cook to 150 and hold until serving time in a hot box and slice and receive praise.

I like how you roll.
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Old 09-14-2011, 08:08 PM   #9
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Quote:
Originally Posted by PorkQPine View Post
Stop in and ask the chef, tell the restaurant that you are impressed with how the turkey comes out so moist and was wondering how they did it. Most chef's are open about the process but usually don't tell you their spices etc.
i tried but he was way busy. it was peach days down here and he was slammed. The waitress did say that they just roast whole turkeys and then pick them. But when it came out on teh plate, it was like the meat had been placed in a roasting pan after it was picked from the bones and mixed with some stock and braised a we bit. it was soooo good. i should call them. OH and i might need to add that these will not be smoked. Just oven roasted. thanks
thanks for the idea
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Old 09-14-2011, 09:31 PM   #10
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Quote:
Originally Posted by chad View Post
We used to bone out the turkey, slice the breast meat, debone/pull the dark meat, place dressing and dark meat on pans with the while meat covering, then use a damp cloth to cover the whole thing in the walk-in. We then reheat inthe steamer and covered with hot gravy.

So, we did not try to slice and sever one meal at a time.
so the dark meat went in a pan with the white meat covering the dark? then covered with a cloth to keep moist

thanks again
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Old 09-17-2011, 12:26 PM   #11
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i called and spoke with the chef of a cafe here who has really good turkey and it turns out, he uses a steam oven and slow cooks them for 12 hours. After that, he pulls the turkey off the bones and then keeps it in the drippings to keep its falvor. He then also uses the drippings for his gravy. goooood stuff.

But im glad i took your guys advice and called him up. Im surprissed he gave me his technique
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