• 1/3 cup fish sauce , plus 3 tablespoons
• 1/4 cup dry white wine
• 1 tablespoon minced lemon zest
• 1 1/4 pounds turkey cutlets , trimmed of any fat or gristle
• 2 to 3 heads Boston lettuce , stems trimmed, leaves separated, rinsed and drained
• 3 carrots , finely grated, plus additional for garnish

• 1 cup smooth peanut butter
• 1 cup coconut milk
• 3 tablespoons fresh ginger , peeled and minced
• 3 tablespoons firmly packed light brown sugar
• 1 tablespoon soy sauce
• 1 teaspoon crushed red pepper
• 1 teaspoon extra-virgin olive oil
• 3 tablespoons chopped fresh cilantro leaves (optional)

To make marinade: In a small bowl, combine 1/3 cup fish sauce, wine, lemon zest, and garlic; add turkey cutlets and toss lightly to coat. Cover with plastic wrap, and refrigerate at least 30 minutes.

Slightly flatten the lettuce leaves with a chef's knife. Arrange leaves in overlapping rows on a platter and sprinkle shredded carrots on top.

In a blender or a food processor, puree peanut butter, coconut milk, remaining 3 Tablespoons fish sauce, ginger, brown sugar, soy sauce, and red pepper together; pour into a serving container and set sauce aside.

Heat a heavy skillet over medium-high heat; add olive oil and heat until near smoking. Grill turkey until cooked through, about 4 to 6 minutes per side. Transfer turkey to a cutting board, let cool slightly, and cut on the diagonal into thin slices. Arrange several slices of turkey on each lettuce leaf; sprinkle carrots and cilantro on top. To serve, spoon saté sauce over each portion.