Meet Maime Mangum, a level one- Black Hat Chef who will walk you through this simple process we now use to cook all of our turkey. The effort, to provide a home cooked experience right in your hospital bed. Maime has mastered the task of cooking fresh turkey on a regular basis, now one of the most popular items “tasted” in our kitchen by our chefs daily to ensure quality. She has been with the Rex Culinary Team for 15 years, and consistently shoots for excellence when it comes to this particular work of art. Some hospital kitchens are happy with using deli turkey that is sliced thick and reheated via steamer, but that’s not how we roll.
First as shown below, she takes fresh boneless turkey breast and seasons both sides with salt & pepper.
She will then place them on a rack and into a preheated oven at 325 degrees. The turkey is slow roasted for about 60 minutes, or until the internal temperature reaches 155 degrees. At this point, she takes the turkey out, and lets it rest. This is a crucial point in the process, as the Turkey will continue to carry-over cook at this time, and the juices will be evenly distributed to keep it nice and moist. Maime always uses the pan juices from the turkey to fortify her gravy as well.
After the turkey has rested for at least 20 minutes, and the internal temperature reaches 165, she now slices it as shown below. Moist, juicy and delicious, this is how it should be done.