Separate lettuce leaves. Pat dry and set aside. Heat sesame oil in a large skillet over medium heat. Add red bell peppers, water chestnuts and sauté until pepper is soft, about 3 minutes.
Add ground turkey to the pan. Stir and sauté until all the turkey is no longer pink. Add hoisin sauce, soy sauce, garlic and sherry, stirring well to combine. Serve in a bowl alongside the lettuce leaves. Use lettuce leaves for wrapping.