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 2 dry bay leaves soaked in warm water for 1 hour
Green onions, sliced thin
1 ¼ cups
Seasoned hoisin sauce
Seasoned hoisin sauce:
Light soy sauce
Dark sesame oil
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.
In a stainless steel bowl, combine the toasted spices with marinade ingredients.
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.
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.
Note: Once a steam table pan is used for smoking, it can then ONLY be used for smoking.