1. Thaw turkey in the refrigerator two days before use.
2. Place up to four roasts and their juices into one 12” x 20” x 4” steamtable pan. Cover and steam for 20 minutes, or roast in the oven preheated to 350° F. Add 1 cup of water to each pan. Heat for 45-50 minutes.
3. To prepare and bake sweet potatoes, drain sweet potatoes, reserving ⅔ cup juice per can. Place sweet potatoes, reserved juices, pumpkin pie spice and salt into a large bowl or standing mixer and use the whisk attachment to blend until smooth. Transfer into 1 - 12” x 20” x 4” steamtable pan per 50 servings sprayed with nonstick cooking spray. Cover and bake in the oven for 40-45 minutes.
4. To prepare and roast cranberries, toss frozen cranberries with maple syrup. Place in a single layer on a sheet pan(s) lined with parchment paper and sprayed with nonstick cooking spray. Roast for 25 minutes or until juices in the pan turn into a syrup.
5. Serve 3.34 oz turkey slices (about 2-3 slices) topped with ½ cup (4 oz. scoop) sweet potatoes and garnish with # 40 scoop (1 ⅔ tbsp.) cranberries.

CCP: Hold thawed turkey at 40° F or lower. Heat roasts to 165° F or higher for 15 seconds and hold at 140° F or higher. Heat sweet potatoes to 165° F or higher for 15 seconds and hold at 140° F or higher. Heat cranberries to 145° F or higher for 15 seconds and hold at 140° F or higher.