1. Remove turkey packs from box and place in cooler at least 2-3 days prior to service to fully thaw.
2. Preheat oven to 350 ̊ F.
3. Place turkey and juice into a 12” x 20” x 4” steam table pan. Manually separate roasts into large natural pieces. Cover and heat for 60-80 minutes or until internal temperature reaches 165°F.
4. Place barbeque sauce in a 10-⅜” x 12 ¾” x 2 ½” steam table pan in the oven or steamer for 15 minutes.
5. Place roast on a full sheet pan or cutting board. Set au jus (juice from cooked turkey) aside. Using 2 large forks, shred turkey roast.
6. Place shredded turkey back into the 12” x 20” x 4” steam table pan with au jus. Combine turkey, au jus, and barbeque sauce. Bring Barbeque turkey back up to 165°F degrees in the oven or steamer.
7. Serve ½ cup packed/5.2 oz. (#8 scoop) barbeque turkey over top corn tortilla chips. Garnish with approximately 3 jalapenos and 1 tbsp. green onions.
8. Note: If heating barbeque sauce and turkey in a steamer, heat covered to avoid adding additional moisture.

CCP: Heat the poultry to an internal temperature of 165°F degrees or higher for 15 seconds. Hold at 140°F degrees or higher.