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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.
- Add de-boned Butterball turkey thighs to the mixture and allow to marinate for 2 - 4 hours.
- 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.
- 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!
- *This recipe can also be adapted to use Butterball boneless turkey breasts or turkey drumsticks. Internal cooking temperature may vary.