Banh mi should be in your arsenal in general; wild turkey breast, marinated in lots of lemongrass, is a specifically good application.

Featured in the Turkey Video.

Serves 4

Marinade

1 tbsp fish sauce

1 tbsp sugar

2 garlic cloves, peeled

1/2 cup lemongrass, pale centers only, roughly chopped (1-2 fresh stalks of lemongrass)

1 small shallot, peeled and roughly chopped

2 tbsp neutral oil such as avocado oil

16 ounces turkey breast, thinly sliced against the grain (or sliced and gently pounded between 2 sheets of plastic)

4 Vietnamese baguettes, split

Mayonnaise (Fried Onion Mayonnaise or store bought)

1 jalapeño pepper, sliced thinly lengthwise

A handful of fresh cilantro

A few thin slices of cucumber

Pickled Carrot and Daikon

Combine the fish sauce, sugar, garlic, lemongrass, shallot and oil in a bowl or plastic bag and stir to combine. Place the turkey in the marinade and refrigerate for at least 6 hours and up to a day.

Heat a grill to high heat, or build a very hot bed of coals. Remove the turkey from the marinade and brush most of the solids off. 

Grill the turkey on one side, rotating it once or twice, until it is 90% cooked on that side and just showing a trace of pink on top. Flip the turkey and cook for a few second to finish cooking the top side, then immediately remove it to a cutting board. Allow it to rest for a couple of minutes, then chop it.

Add a good amount of mayonnaise to a split roll, then fill with 1/4 of the grilled turkey, followed by some jalapeño, cilantro, cucumber and pickles.