1. Thaw fully cooked turkey thigh roast under refrigeration 2 days in advance. Critical Control Point: Hold refrigerated product at 41°F or below.
2. Preheat oven to 375 degrees.
3. Wash all fresh produce thoroughly under cool running water before preparation.
4. Chop onions and cilantro. Critical Control Point: Hold refrigerated product at 41°F or below until service.
5. Place sealed bag of Birria broth in a steamer or in boiling water. Heat Approximately 30 minutes or until product reaches serving temperature. Critical Control Point: Hold hot at 135°F or above until use.
6. Remove turkey thigh roast from packaging and cut into 2” X 2” pieces and add it to a hotel pan. Cover pan with foil and bake for 25-35 minutes. Pull from oven, let rest for 5 minutes, and shred turkey while warm.
7. In a large mixing bowl, add the birria broth to the shredded turkey. Mix until turkey is evenly coated. Critical Control Point: Hold hot at 135°F or above until assembly.
8. Warm tortillas in hot holding cabinet for 5-7 minutes.
9. Assemble tacos:
   1. Place tortillas on serving tray or assembly surface.
   2. Portion 1 oz of birria turkey on each tortilla.
   3. Top each taco with ½ oz. of shredded cheese.
   4. Garnish with ¼ tsp of chopped cilantro and ¼ tsp of chopped onions.
10. Fold tacos in half and place on lined sheet pans and bake for 3-5 minutes, until cheese is melted. 
11. Transfer tacos to hold holding cabinet until service. Critical Control Point: Hold hot at 135°F or above until assembly.
12. Serve 2 tacos per serving.

CCP: Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Use clean pair of gloves when handling product. Replace gloves after handling any other object. Record time and internal temperature of product when received on daily log.