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 the 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-size pieces. Toss shredded turkey with Kikkoman Less Sodium 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 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, layer½ cup brown rice, ¼ cup roasted broccoli, ¼ cup roasted carrots, and 6 oz spoodle of teriyaki-glazed shredded turkey.

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.