Cut turkey into 2 inch strips. In a Dutch oven or wok, stir fry turkey in batches in oil for 5 to 7 minutes or until juices run clear. Set turkey aside. Add rice, 3 1/2 cups broth, soy sauce, garlic, ginger and pepper to pan; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Cut broccoli into 3 inch pieces. Add broccoli, carrots and onions to rice mixture; simmer for 3 to 5 minutes. Combine cornstarch and remaining broth; add to pan. Bring to a boil; cook and stir for 2 minutes. Stir in turkey and bean sprouts; heat through.