\nPreheat the oven to 400 degrees.\nBlanch the broccoli in a large pot of heavily salted water. Drain and set aside.\nAdd 1 Tbsp of butter to a saucepan and heat over medium-high heat. Once melted, add onion and garlic and cook until translucent, about 5 minutes. Add rice and toss to coat. Top with 1 cup water, 1 Tbsp Grillville spice and a pinch of salt.\nBring the mixture to a boil then cover and remove from heat. Let sit until the rice is tender and the water has absorbed, about 5-7 minutes. Stir in the turkey and blanched broccoli and set aside.\nAdd remaining 2 Tbsp butter to the pot used to cook the broccoli and melt over medium heat. Once melted, whisk in the remaining 2 teaspoons Grillville spice, flour and a pinch of kosher salt. Cook for 1-2 minutes until flour has thickened. While whisking, slowly drizzle in the milk and broth.\nBring the mixture to a simmer and continue cooking, whisking constantly, until the sauce has thickened, about 5 minutes more. Remove from the heat and whisk in ½ cup shredded cheese until melted.\nIn a small bowl, combine the remaining 1 ½ cups of cheese and panko. Set aside. \nAdd the rice mixture to a large casserole dish or oven-safe skillet and pour over the cheese sauce. Mix to combine. Top with the cheese\/breadcrumb mixture. Bake until the sauce is bubbling and the top is beginning to brown, about 10-15 minutes. If desired, turn your oven to broil and broil on the upper oven rack until the top is golden brown and crispy, about 2-3 minutes more. Serve warm!