For the Teriyaki Sauce:

1. In a small saucepan, combine soy sauce, water, red wine vinegar, brown sugar, granulated sugar, minced garlic, and ground ginger. Stir to combine and bring the mixture to a simmer over medium heat.

2. In a separate small bowl, mix cornstarch with warm water to create a slurry.

3. Slowly add the cornstarch slurry to the simmering sauce, stirring constantly. Cook for 2-3 minutes, or until the sauce thickens. Set aside.

For the Teriyaki Turkey Lettuce Wraps:

1. Heat vegetable oil in a large skillet over medium heat.

2. Add ground turkey and cook for 5-7 minutes, breaking it apart as it browns.

3. Add broccoli, carrots, onion, and minced garlic to the skillet. Stir to combine and cook for another 3-4 minutes, until vegetables soften.

4. Pour the homemade teriyaki sauce over the turkey and vegetable mixture. Stir well to coat and cook for an additional 2-3 minutes until heated through.

5. Remove from heat.

To Serve:

1. Gently separate lettuce leaves and arrange them on a platter.

2. Spoon the teriyaki turkey and vegetable mixture into each lettuce leaf to form wraps.

3. Serve immediately, garnished with sesame seeds or sliced green onions if desired.