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.
Orange peel, ½-inch strips, peeled using a vegetable peeler
Fresh bay leaves, crushed, OR dry bay leaves soaked in warm water for 1 hour
SEASONED HOISIN SAUCE
Light soy sauce
Dark sesame oil
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.