Asian Tea-Smoked Turkey Filets


  1. 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.
  2. In a stainless steel bowl, combine the toasted spices with green onions, ginger, garlic, mirin, sake and peanut oil.
  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.
  4. 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.
  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.
  8. Cut the turkey filets in half and serve on a steamed bun with green onions and seasoned hoisin sauce.


  • 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