1. Prepare coleslaw by combining coleslaw mix, crushed pineapple, and plain Greek yogurt (Note: save drained pineapple juice).
2. Prepare jerk seasoning by combining garlic powder, onion powder, thyme, parley, all spice, nutmeg, and cinnamon.
3. Remove turkey packs from box and place in cooler at least 2-3 days prior to service to fully thaw.
4. Preheat oven to 350 ̊ F.
5. Place turkey and juice into a 12” x 20” x 4” steam table pan. Manually separate roasts into large natural pieces.
6. Sprinkle poultry evenly with jerk seasoning. Add reserved pineapple juice. Cover and heat for 60-80 minutes or until internal temperature reaches 165° F.
7. Place roast on a full sheet pan or cutting board. Set au jus (juice from cooked turkey) aside. Using 2 large forks, shred turkey roast.
8. Place shredded turkey back into the 12” x 20” x 4” steam table pan with au jus. Combine turkey and au jus. Bring barbecue turkey back up to 165° F degrees in the oven or steamer (Note: If heating in a steamer, heat covered to avoid adding additional moisture.)
9. Serve ¼ cup/1.8 oz (#16 scoop) packed seasoned turkey per taco and top with ¼ cup slaw. Serve 2 tacos each.

CCP: Heat the poultry to 165° F degrees or higher for 15 seconds. Hold at 140° F degrees or higher.