Asian Tea-Smoked Turkey Filets
- SERVING SIZE 2 filet buns
- PREP TIME 4 hrs. 45 mins.
- TOTAL TIME 5 hrs.
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.
Ingredients
ASIAN TEA-SMOKED TURKEY FILETS
Yield: 2 filets
8 ea.
3 ea.
Star anise, crushed
1 tbsp.
Sichuan peppercorns
2 in.
Cinnamon stick, crushed into small pieces
1 tbsp.
Sea salt
1 ½ cups
Marinade
—
Dark soy sauce, as needed
—
Peanut or canola oil, as needed
2 ½ cups
Smoking Medium
16 cloves
Steamed buns
8 ea.
Green onions, thinly sliced
1 ¼ cups
Seasoned Hoisin Sauce
MARINADE
Yield: 1 ½ cups
3 ea.
Green onions, thinly sliced
1 ½ in.
Fresh ginger, thinly sliced
3 cloves
Garlic, thinly sliced
½ cup
Mirin
½ cup
Sake
¼ cup
Peanut or canola oil
SMOKING MEDIUM
Yield: 2 ½ cups
¾ cup
Jasmine rice
¾ cup
Brown sugar
¾ cup
Jasmine tea
4 ea.
Star anise
1 ea.
Orange peel, ½-inch strips, peeled using a vegetable peeler
2 ea.
Fresh bay leaves, crushed, OR dry bay leaves soaked in warm water for 1 hour
SEASONED HOISIN SAUCE
1 cup
Hoisin sauce
2 tbsp.
Light soy sauce
1 tbsp.
Brown sugar
1 tbsp.
Dark sesame oil
Directions
TO PREPARE THE ASIAN TEA-SMOKED TURKEY FILETS:
1. Combine the star anise, Sichuan peppercorns, 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.
2. In a stainless steel bowl, combine the toasted spices with the Marinade.
3. Arrange the turkey filets in a half-size stainless steel hotel pan. Pour the spiced marinade over the turkey filets, turning the filets in the marinade to completely cover them. Marinate in the refrigerator for 4 hours, turning the filets over after 2 hours.
4. Remove the filets from the marinade. Use a paper towel to blot the excess marinade off the filets.
5. Brush each filet with dark soy sauce, and then brush with peanut or canola oil. Set aside under refrigeration.
6. In a smoker or a steam table pan, add the Smoking Medium along with the filets. Place them in the smoker for 10–12 minutes. The turkey filets must have an internal temperature of 165°F. If the temperature isn’t 165°F, continue smoking or finish in the oven.
7. Cut the turkey filets in half and serve each portion on a steamed bun with green onions and the Seasoned Hoisin Sauce.
8. Note: Once a steam table pan is used for smoking, it can then be used ONLY for smoking.
TO PREPARE THE MARINADE:
1. Combine all the ingredients and blend well.
TO PREPARE THE SMOKING MEDIUM:
1. Combine all the ingredients and blend well.
TO PREPARE THE SEASONED HOISIN SAUCE:
1. Combine all the ingredients and blend well.
