1. Thaw turkey thigh roast under refrigeration 2-3 days in advance. Critical Control Point: Hold cold at 41°F or below.
2. Slice onions and set aside. Critical Control Point: Hold cold at 41°F or below until service.
3. Place unopened turkey thigh roast in a hotel pan and steam for 20-25 minutes. Critical Control Point: Heat to an internal temperature of 165°F for 15 seconds.
4. Remove turkey from packaging and chop into ½-inch pieces.
5. In a large mixing bowl, combine chopped turkey with Texas-style BBQ sauce. Transfer BBQ turkey hotel pans, cover, and place in hot holding cabinet until assembly. Critical Control Point: Hold hot at 135°F or above until service.
6. Place hamburger rolls in hot holding cabinet 10-15 minutes prior to assembly.
7. Assemble the sandwich: Place hot BBQ chopped turkey on toasted roll. Top with 3 pickle slices and 1 sliced onions.
8. Serve immediately.

CCP: Wash hands. Wash hands again after removing gloves. Gloves should be worn at all times during assembly. Record time and internal temperature of food item on daily production record upon receipt.