Grilled Turkey Thigh ‘Bulgogi’ by Chef Shahir Massoud

Serves 4-6


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4 Butterball turkey thighs, skin and bone removed*1 cup soy sauce4 cloves garlic, finely minced1/4 cup mirin1/2 cup brown sugar1 Tbsp miso paste1 Tbsp gojuchang paste1 Tbsp sesame oil1 bunch scallions, finely sliced


  1. Whisk together soy sauce, garlic, mirin, brown sugar, miso, gojuchang, sesame oil, and scallions together in a large bowl. Option to double this recipe and reserve half as a sauce.

  2. Add de-boned Butterball turkey thighs to the mixture and allow to marinate for 2 - 4 hours.
  3. Preheat and grease grill, add turkey thighs to grill, and cook on high heat for 3-4 minutes, being mindful not to burn the sweet marinade. Flip and transfer thighs to a side of the grill that's been set to low. Close grill and allow thighs to cook through for 30-40 minutes, or until internal temperature reaches 180˚F/82˚C.
  4. Remove and allow to rest for 10 minutes. Slice your 'bulgogi' style turkey and serve on top of white rice, along with extra sliced scallions and sauce for garnish. Enjoy!
  5. *This recipe can also be adapted to use Butterball boneless turkey breasts or turkey drumsticks. Internal cooking temperature may vary.