Teriyaki Turkey Rice Bowl

Directions

1. Thaw turkey thigh roast under refrigeration for 2 days prior to preparation.
2. Preheat oven to 350°F.
3. Cut thawed turkey thigh roast into 2″ x 2″ pieces and place in a hotel pan with broth from bag. Cover tightly with foil and bake covered for 25-35 minutes. Critical Control Point: Heat to 165°F for 15 seconds.
4. Remove turkey from oven and shred into bite-sized pieces. Toss shredded turkey with Kikkoman LS Teriyaki Glaze in a large mixing bowl until evenly coated. Transfer to hotel pan and hold hot at or above 135°F until service.
5. Prepare vegetables: Roast broccoli and carrot coins on parchment-lined sheet pans in 375°F oven until tender and lightly caramelized, about 10-15 minutes. Critical Control Point: Heat to 135°F or above for 15 seconds. Transfer to half long steamtable pans and hold hot at or above 135°F until service.
6. Prepare rice: Combine rice and hot water in a steam table pan. Stir. Cover and steam until most of of the water is absorbed (about 35 minutes). Transfer to hotel pan and hold hot at or above 135°F until service. Fluff with fork before serving.
7. Assemble bowl: In a large bowl or tray compartment, layer 1/2 cup brown rice, 1/4 cup roasted broccoli, 1/4 cup roasted carrots, and 6 oz spoodle of teriyaki-glazed shredded turkey.