Korean BBQ Turkey

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Korean BBQ Turkey


3 lbs. Turkey filet flattened
Roasted Hot Peppers & Vinegar Sauce*


1 tbsp. Sesame seeds, toasted & crushed
1 tbsp. Garlic, minced
3 tbsp. Fresh ginger, minced
1/2 cup Green onions, sliced thin
1/2 cup Soy sauce
1/2 cup Sake
1 tbsp. Sesame oil, light
1 tbsp. Sugar, light brown
1 tbsp. Korean red pepper powder

*Roasted Hot Peppers & Vinegar Sauce

8 ea. Jalapeño peppers
8 ea. Serrano peppers
6 tbsp. Soy sauce
2 tbsp. Rice wine
2 ea. Green onions, sliced, green & white
1 tbsp. + 1 tsp. Garlic, minced
2 tbsp. Toasted sesame seeds
1 tbsp. Cashews, toasted & chopped
2 tbsp. Sesame oil
1 tsp. Sea salt
2 tsp. Black pepper, ground


  1. Combine all the ingredients for the marinade.
  2. Place the flattened turkey filet into the marinade and marinate for 1–1 1/2 hours, turning occasionally.
  3. Grill the turkey to a golden brown and 165°F internal temperature.
  4. Cut the grilled turkey filet into 1-inch pieces.
  5. Serve on small warm flour tortillas with the dipping sauces, and/or serve in lettuce wraps with dipping sauces.

**Roasted Hot Peppers & Vinegar Sauce (For Dipping)

  1. Wash peppers and pat dry.
  2. Blister the peppers in a hot cast iron skillet, but do not char.
  3. Pull the stems and discard them.
  4. Chop the peppers 1/8 inch, seeds and all.
  5. Combine the chopped peppers with all the remaining ingredients.
  6. Place in a storage container with a lid and refrigerate.
Serve with confidence.®


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