Asian Tea-Smoked Turkey Filets

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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


8 ea. Turkey Breast Filets

Asian-Spiced Marinade

Spice Blend:

3 ea. Star of anise, crushed
1 tbsp. Sichuan peppercorns
2 inches Cinnamon sticks, crushed into small pieces
1 tbsp. Sea salt

Remaining Ingredients for the Marinade:

3 ea. Green onions, sliced thin
1 ½ inches Fresh ginger, sliced thin
3 cloves Garlic, sliced thin
½ cup Mirin
½ cup Sake
¼ cup Peanut or canola oil
As needed Dark Soy Sauce
As needed Peanut or Canola Oil

Smoking Medium:

¾ cup Jasmine rice
¾ cup Brown sugar
¾ cup Jasmine tea
4 ea. Star of anise
1 ea. Orange peel, ½-inch strips, peeled using a vegetable peeler
2 ea. Fresh bay leaves, crushed, OR 2 dry bay leaves soaked in warm water for 1 hour

Serve with:

16 ea. Steamed buns
8 ea. Green onions, sliced thin
1 ¼ cups Seasoned hoisin sauce

Seasoned hoisin sauce:

1 cup Hoisin sauce
2 tbsp. Light soy sauce
1 tbsp. Brown sugar
1 tbsp. Dark sesame oil


  1. Prepare the spice blend: Combine all spice blend ingredients 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 marinade ingredients.
  3. 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).
  4. Remove the filets from the marinade. Use a paper towel to blot the excess marinade off of the filets.
  5. Brush each filet with dark soy sauce, and then brush with peanut or canola oil. Set aside under refrigeration.
  6. 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.
  7. 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.
  8. Note: Once a steam table pan is used for smoking, it can then ONLY be used for smoking.


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