Asian Tea-Smoked Turkey Filets
About this Recipe
Add the popular flavor of tea to your menu with this on-trend lunch or dinner special. Turkey filets are marinated in Sichuan peppercorns, cinnamon and fresh ginger before being smoked with jasmine tea, orange peel, brown sugar and more.
Asian Tea-Smoked Turkey Filets
Directions
- Prepare the spice blend: Combine star of anise, Sichuan peppercorns, crushed cinnamon sticks, and sea salt in a dry sauté pan over medium-high heat and toast, shaking the pan continuously. DO NOT BURN. Remove from the heat and cool.
- In a stainless steel bowl, combine the toasted spices with green onions, ginger, garlic, mirin, sake and peanut oil.
- Arrange the turkey filets in a half-size stainless steel hotel pan. Pour the marinade over the turkey filets, turning the filets in the marinade to completely cover. Refrigerate.
- Marinate for 2 hours, and then turn filets over. Marinate for another 2 hours (4 hours total marinating time). Remove the filets from the marinade. Use a paper towel to blot the excess marinade off of the filets.
- Brush each filet with dark soy sauce, and then brush with peanut or canola oil. Set aside under refrigeration.
- Smoke for an additional 7–10 minutes. Turkey filets must have an internal temperature of 165ºF. If not 165ºF, continue smoking or finish in the oven.
- For service: Combine all ingredients for the seasoned hoisin sauce and blend well.
- Cut the turkey filets in half and serve on a steamed bun with green onions and seasoned hoisin sauce.
Ingredients
- 8 Butterball® Turkey Breast Fillet(s)
- 1 1/2 inches ginger, fresh, sliced thin
- 1/2 cup mirin
- 1/4 cup oil, peanut, plus additional as needed; can also use canola oil
- 3 Peak Fresh Produce® Onion(s), Green, sliced thin
- 1 Tbsp. peppercorns, Sichuan
- 1/2 cup sake
- 1 Tbsp. salt, sea
- soy sauce, dark, as needed
- 3 star anise, crushed