1. Thaw turkey in the refrigerator two days before use.
2. To cook noodles in steamer, place 6 lbs. 4 oz. in a full 6-inch perforated pan (optional for easy draining) lined with a solid full steamtable pan (Note: May add up to 10 lbs. of noodles per 6-inch pan). Add enough hot water to cover noodles. Steam uncovered for 8 minutes or until al dente (firm to the bite). Do not overcook. Drain well. Place noodles back into solid steamtable pans.
3. To prepare and cook turkey sauce, preheat oven to 350°F. For every 25 servings: measure 3 qts. 1 ¼ cup tomato sauce, in a gallon measuring cup, whisk in 2 tbsp. Italian seasoning, 1 tbsp. oregano, ¼ cup dehydrated onion, and 1 tbsp. granulated garlic. Pour sauce into a 4-inch steam table pan. Add 4 lbs. 6 oz. turkey and stir, cover, and bake in the oven for 40 minutes to 1 hour (Note: If turkey is frozen, cooking time increases to 1 hour minimum.) Remove from the oven and stir.
4. To serve, place 8 oz. spoodle (1 cup) of rotini in a bowl, add #4 scoop (1 cup) turkey sauce and top with 1 oz. spoodle (½ oz.) of cheese.

CCP: Hold thawed turkey at 40° F or lower. Heat turkey sauce to 165° F or higher for 15 seconds and hold at 140° F or higher.