1. Thaw Turkey Thigh Roast under refrigeration 2 days in advance.
2. Thaw frozen com under refrigeration 1 day in advance.
3. Preheat oven to 375 degrees.
4. Slice onions, peppers, and chop cilantro. Set aside. (reserve 12 of the onions for the pickled onion recipe)
5. Remove turkey thigh roast from packaging, cut the turkey thigh roast into 2" X 2" pieces and add it to a hotel pan (with the turkey broth from bag).
6. Cover pan with foil and bake for 25-35 minutes. Product must reach an internal temperature of 165 degrees for 15 seconds. Remove from oven and shred turkey. Cover and place in hot holding cabinet until service.

Prepare Rice: (Ratio of water to rice = 2 cups water per 1 cup rice)

1. STOVE TOP METHOD- Bring water to a boil. Add rice. Stir. Cover tightly and simmer over a low heat until most of the water is absorbed (about 25 minutes). Transfer to serving pan cover, and place in hot holding cabinet until service. Fluff with fork before serving.
2. OVEN METHOD- Combine rice and hot water in a shallow pan. Stir. Cover and bake in a 350 °F oven until most of the water is absorbed (about 35 minutes). Remove from oven, cover, and place in hot holding cabinet until service. Fluff with fork before serving.
3. STEAMER METHOD- Combine rice and hot water in a steam table pan. Stir. Cover and steam until most of the water is absorbed (about 35 minutes). Remove from steamer, cover, and place in hot holding cabinet until service. Fluff with fork before serving.
4. Preheat oven to 425 degrees.
5. Combine onions, peppers, com, and vegetable oil together in larger mixing bowl, stir well to combine ingredients.
6. Place vegetable mixture on sheet pans and roast for 10-15 minutes. Product must reach an internal temperature of 165 degrees for 15 seconds.
7. Remove from oven and shred turkey. Cover and place in hot holding cabinet until service.

Prepare the pickled red onions:

1. Whisk together the white sugar, vinegar and water until dissolved. Place on stove top and bring to a boil.
2. Remove from heat, add sliced red onions and let sit for 30-60 minutes. (this can be done the day before.
3. Assemble the Caribbean Rice Bowl by placing 1 cup of cooked rice in the bottom of the bowl. Top with 4 oz of Turkey and 2 oz of roasted vegetable mixture.
4. Garnish with pickled onions and a drizzle of Caribbean Jerk sauce

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.
CORRECTIVE ACTION HOT FOOD All cooked food items being held for service that drop below 140 degrees must be removed from service until such time as they are reheated to 165 degrees. Any food not eaten after reheating must be discarded.