School Foodservice Turkey Parmesan Recipe - National Turkey Federation

Ingredients

• 18-3/4 lbs RAW TURKEY BREAST, skinless, boneless
• 2 lbs eggs, slightly beaten
• 2 c cold water
• 1 Gallon dry bread crumbs
• 2 Gallons + 1-1/3 c tomato juice
• 1 Gallon + 1/4 c tomato puree
• 2-2/3 tbsp Worcestershire sauce
• 1-1/3 tbsp garlic powder
• 1-1/3 tbsp dried thyme leaves
• 1-1/3 tbsp dried sweet basil leaves
• 2 tbsp salt
• 8 oz unsalted butter or margarine
• 4 oz hydrogenated shortening
• 4-3/4 lbs Parmesan cheese, grated
• 100 (3/4-oz) slices Mozzarella cheese