Vietnamese Grilled Lemongrass Turkey

Prep time 10 Minutes       Cook time 30 Minutes       Serves 4 People


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2 Butterball Easy Fresh boneless skinless turkey breasts, cut horizontally into two thin pieces2 stalks lemongrass, trimmed and finely minced3 Shallots, finely minced4 cloves Garlic, finely grated4 Tbsp. fish sauce2 Tbsp. canola oil2 Tbsp. brown sugar½ tsp. black pepper½ tsp. salt


Thinly sliced green onionsBoston bibb lettucePickled carrots and daikon Radish


  1. Combine all ingredients for marinade in a bowl and mix to thoroughly coat the turkey breasts on all sides. Cover, and refrigerate for a minimum of 1 hour or overnight for maximum flavour.

  2. Heat a grill on medium-low heat, and grill turkey for approximately 15 minutes, flipping once or twice until beautiful charred and browned on the outside, and cooked through to the middle (until a meat thermometer reads 165°C).

  3. Remove from grill and allow to rest. Serve as is or slice and place in lettuce cups. Top with pickled carrots, daikon radish, and a sprinkling of green onions.

  4. Recipe by Vijaya Selvaraju