Spray 3- to 4-quart slow cooker with cooking spray. Place turkey thighs in cooker. In small bowl or measuring cup, mix teriyaki glaze, marmalade, gingerroot and garlic. Spoon mixture over turkey, turning as necessary to coat.
Cover; cook on Low heat setting 9 to 10 hours.
Remove turkey from cooker; place on serving platter. Remove and discard bones; shred or cut turkey into pieces.
In 2-cup microwavable measuring cup or small microwavable bowl, mix water and cornstarch until smooth. Pour juices from cooker into cornstarch mixture; mix well. Microwave on High 1 to 2 minutes, stirring once halfway through cooking, until mixture boils and thickens slightly. To serve, spoon turkey onto bottom halves of rolls; spoon sauce over turkey. Cover with top halves of rolls.