1. Thaw turkey in the refrigerator two days before use.
2. Remove turkey from package and reserve juices. Cut turkey into ½” pieces. (Tip: For fast and easy cutting, place turkey in 4” steamtable pans. Cut with a dough scraper.)
3. Cover and steam for 20 minutes. Heat to 165° F or higher for 15 seconds.
4. Prepare potatoes by bringing water to a boil and whisking in granulated garlic. Continue preparing according to manufacturer’s directions.
5. Place corn in 4” steamtable pans. Cover and steam for 10-12 minutes. Heat to 145° F for at least 15 seconds.
6. Prepare gravy according to manufacturer’s directions. Heat to 165° F or higher for 15 seconds.
7. To build bowls, place ½ cup (#8 scoop) potatoes on bottom of each bowl. Using the scoop, make a crater in the middle of potatoes. Top potatoes with ½ cup (4 oz. perforated server) corn (drained), 3.34 oz. (6 oz. server) turkey, and ¼ cup (2 oz. server) gravy.

CCP: Hold thawed turkey at 40° F or lower. Hold cooked turkey, corn and gravy at 140° F or higher. Hold bowls at 140° F or higher.