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Mix soy sauce, ¼ cup water, red wine vinegar, sugars, garlic and ginger in a small saucepan over medium heat. Stir with a whisk until sugar is dissolved.
In a small bowl, whisk together 2 tablespoons warm water and cornstarch until cornstarch is completely dissolved.
Heat sauce over medium high heat. Slowly whisk in cornstarch mixture and simmer until thickened.
Heat vegetable oil in a large skillet over medium-high heat. Add diced onions and cook until soft.
Crumble ground turkey and garlic into the pan and cook until turkey is no longer pink. Add grated carrots and chopped broccoli about halfway through, when the turkey is still somewhat pink.
Pour teriyaki sauce over cooked turkey and vegetable mixture and stir. Simmer for about five minutes to combine the flavors.
Spoon meat mixture into individual lettuce leaves. Serve immediately.