Barbecued Turkey on a Roll USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Our Barbecued Turkey on a Roll recipe is ground turkey simmered in a zesty barbecue sauce and served on a whole-grain bun.
1 sandwich provides 2 oz equivalent meat, ¹⁄8 cup red/orange vegetable, and 1.75 oz equivalent grains.
3.13 from 8 votes

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  • Place ground turkey in a large stock pot. Heat uncovered over high heat for 5–8 minutes. Stir often until meat is well done.
  • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  • Remove meat from heat. Drain turkey in a colander. Set aside for step 5.
  • In a large stock pot, add onions, brown sugar, catsup, pepper, cayenne pepper, granulated garlic, soy sauce, vinegar, dry mustard, and tomato paste. Stir well. Bring to a boil. Reduce to medium heat. Simmer uncovered for 8–10 minutes.
  • Add ground turkey.
    Simmer uncovered over low heat for 10–12 minutes.
  • Pour 3 qt 2 cups (about 5 lb 12 oz) turkey mixture into a steam table pan (12" x 20" x 2½"). Set aside for step 8.
    For 50 servings, use 2 pans.
    For 100 servings, use 4 pans.
  • Place bottom half of each bun on a sheet pan (18" x 26" x 1").
    For 50 servings, use 4 pans.
    For 100 servings, use 8 pans.
  • Using a No. 8 scoop, portion 1⁄2 cup (about 3.6 oz) barbecued turkey mixture onto bottom half of each bun.
  • Place top half of bun on top of each sandwich.
  • Critical Control Point: Hold for hot service at 135 °F or higher.
  • Serve 1 sandwich.


Nutrition Facts
Barbecued Turkey on a Roll USDA Recipe for Schools
Amount Per Serving 1 sandwich
Calories 310 Calories from Fat 63
% Daily Value*
Total Fat 7g11%
Saturated Fat 1g6%
Cholesterol 43mg14%
Sodium 343mg15%
Potassium 323mg9%
Total Carbohydrate 43g14%
Dietary Fiber 4g17%
Total Sugars 15g17%
Protein 19g38%
Vitamin D 56IU373%
Calcium 167mg17%
Iron 4mg22%
*Marketing Guide
50 Servings:
Mature onions: 1 lb 10 oz
100 Servings:
Mature onions: 3 lb 4 oz


*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same-Day Service.
Yield / Volume
50 Servings:
About 11 lb 8 oz
About 1 gal 1 qt 3 cup/50 sandwiches
100 Servings:
About 23 lb
About 2 gal 3 qt 2 cup/100 sandwiches