After grating lemon rinds, squeeze the lemon to take the juice. Add thyme, salt and grated lemon rinds to the juice and mix them. Slice Turkey chops into pieces and add them to the lemon mix. Rest them for 30 minutes. Cut off the broccoli stems. Spread the blooms until they are single stems. After peeling the rest of the stems, split them into pieces crosswise. Keep them aside. Boil the stems in hot water for 1 minute and then add the bloos to boil for another 2 minutes. Filter them, wash them with cold water. Add chicken broth to the cornstarch and mix them until they melt. Keep them aside as well. Heat the pan in high heat and add vegetable oil and butter to fry them. Add the onion and fry it as well. Take them out in a big bowl. Fry another tbs of oil. Put half of the turkey and cook them until they're brown in both sides, add them to the mushroom mix. Repeat the same thing with the rest of the turkey with new oil. Put the corn in the pan and cook them. Add the chicken broth with cornstarch and cook them all together. Add turkey, broccoli and onions and mushrooms. After they're done, carefully place them on the rice. Garnish it with lemon slices if you like. Enjoy!