COOKING SMALL PARTS
Turkey Tenderloins Cooking Equipment Cooking Method Cooking Equipment Temperature Amount of Product per Load Total Cooking Time Conventional Oven Roast 400ºF 10 tendl./pan 2 pans 35 min. Convection Oven Roast 375ºF 20 tendl./pan 5 pans 15 min. Tilt Pan Sauté 225ºF 30 tenderloins 15 min. Broiler Broil High 8 to 10 tendl. 12 min. Special Tips: Spray pans with nonstick cooking spray or add oil. Tenderloins sautéed in the tilt pan, charbroiled or grilled will brown nicely while those tenderloins roasted in conventional or convection ovens will not brown significantly. If tenderloins are cut into medallions, follow the cooking guidelines provided for cutlets. Cook to an internal temperature of 170ºF. Turkey Cutlets Cooking Equipment Cooking Method Cooking Equipment Temperature Total Cooking Time Tilt Pan Sauté 300ºF 6 min. Range Top Sauté Medium-High 4 to 5 min. Special Tips: Spray pans with nonstick cooking spray or add oil. Bread, if desired. Product will brown lightly. Cutlets can be pounded thin and used to make roulades; follow the same cooking guidelines. They can be sliced in thin strips, or purchased as uncooked julienne-cut turkey. Cooking time is less for strips than for slices. Cutlets and slices can be grilled, but must be monitored carefully to avoid drying. Turkey medallions, cut from tenderloins, should be cooked by these methods. Cook to an internal temperature of 165ºF. Ground Turkey and Turkey Burgers Cooking Equipment Cooking Method Cooking Equipment Temperature Amount of Product per load Total Cooking Time Ground Turkey Range Top Sauté Medium-High 20 lbs./pan 30 min. Tilt Pan Sauté 275ºF 10 lbs. 6 to 7 min. OR 4 to 5 min. for 5 lbs. Burgers Tilt Pan Sauté 300ºF 36 patties 2 oz = 6 min. 4 oz = 14 min. Broiler Broil High 16 patties 2 oz = 6 min. 4 oz = 10 min. Grill Grill Medium-High 12 patties 2 oz = 5 min. 4 oz = 10 min. Special Tips: When cooking ground turkey, use 1/2-cup oil for 20 pounds turkey on the range top or for 10 pounds turkey in the tilt pan. Check internal temperature at several locations in a pan of ground turkey. When making burgers, be sure to use nonstick cooking spray or oil. To grill or broil, place burgers three to four inches from heat source. Turn burgers halfway through time noted on cooking chart. Cook to an internal temperature of 165ºF. Turkey Wings and Drumsticks Cooking Equipment Cooking Method Cooking Equipment Temperature Amount of Product per load Total Cooking Time Wings Tilt Pan Braise 325ºF 60 lbs. From thawed = 40 min.   Simmer 225ºF 60 lbs. From frozen = 65 min. Drumsticks Tilt Pan Braise 325ºF 60 lbs. From thawed = 60 min.   Simmer 225ºF 60 lbs. From frozen = 75 min. Special Tips: If meat is to be removed from bone for use in soups, stews, casseroles, etc., cook an additional 15 - 20 minutes beyond times given in this chart. It will make meat easier to de-bone. Although product becomes more tender with increased cooking time, yield will be less. Turn parts at least once during cooking to assure uniform cooking. Cook to an internal temperature of 170ºF for wings, 180ºF for drumsticks. Fresh Turkey Sausage Fresh Italian, bratwurst and breakfast sausage Cooking Equipment Cooking Method Cooking Equipment Temperature Total Cooking Time Tilt Pan Parboil followed by Sauté 300ºF Parboil: 10-15 minutes followed by sautéing OR cook uncovered for 5 minutes, turning often and cook until brown. Reduce heat, cover and cook an additional 5 -6 minutes. Broiler Broil 400ºF - 500ºF Parboil: 10-15 minutes followed by broiling for 5-8 minutes. Grill Grill Direct Medium Heat Parboil: 10-15 minutes followed by grilling OR Direct heat method over medium flame for 10-15 minutes. Range Top Sauté or Pan Sear Medium Heat Cook uncovered for 5 minutes, turning often; cook until brown. Reduce heat to low, cover pan and cook additional 5-6 minutes. Cooked Turkey Sausage Smoked sausages, kielbasa, bratwurst and hot dogs Cooking Equipment Cooking Method Cooking Equipment Temperature Total Cooking Time Tilt Pan Sauté or Steam 300ºF Bring water, beer or combination of liquids to a boil. Reduce heat to low and add sausages. Cover pan and slowly simmer for 15 minutes. Broiler Broil 450ºF - 500ºF 10-15 minutes, turning sausages. Grill Grill Direct Medium Heat Direct heat method over medium flame for 10-15 minutes, turning sausages. Range Top Simmer Start on High Bring vessel of water, beer or combination of liquids to a boil. Reduce heat to low and add sausages. Cover pan and slowly simmer for 15 minutes. Special Tips: Cook time depends on number of ounces per link/patty. To broil or grill: place sausage links three to four inches from the heat source. Rotate sausage links through cooking time. Cook fresh sausage to an internal temperature of 165ºF. All sausages should be turned with a tongs or a turner, not with a fork, because puncturing the casing allows the flavorful juices to escape. It is not advisable to add sausages to vigorously boiling water because it may cause them to split.		Introduction Cooking Methods Basics of Cooking Seasonal Versatility Measuring Temperature Cooking Whole Turkey Cooking Small Parts Turkey Stock Heating & Holding Return to Table of Contents