1. Preheat tilting skillet and oven to 350°F.
2. Thaw turkey thigh roast under refrigeration 2–3 days in advance. Critical Control Point: Hold cold at 41°F or below.
3. Place unopened turkey thigh roast packages 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. Place unopened mashed potato to bags in steamer and cook for 30-35 minutes. Critical Control Point: Heat to an internal temperature of 165°F for 15 seconds.
5. Remove turkey from packaging. Pull or shred meat and reserve all liquid.
6. Add reserved turkey liquid to tilt skillet, whisk flour into reserved turkey liquid to create a smooth, light gravy.
7. Add pulled turkey and mixed vegetables to gravy. Season with salt and black pepper.
8. Divide turkey and vegetable mixture evenly into 2-inch hotel pan(s), yielding 24 servings per pan.
9. Spread prepared mashed potatoes (1 bag per pan) evenly over turkey mixture.
10. Sprinkle shredded cheddar cheese (1 lb. per pan) evenly over mashed potatoes.
11. Bake uncovered at 350°F for 20–25 minutes, or until cheese is melted and edges are bubbling. Critical Control Point: Heat to an internal temperature of 165°F for 15 seconds.
12. Transfer pans to hot holding cabinet until service. Critical Control Point: Hold hot at 135°F or above until service.
13. Serve: Cut in 6x4 portions (24 per pan).

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