Tea Smoked Turkey with Ginger/Mango Sauce Courtesy Of: Sysco Corp. Tea Smoked Turkey with Ginger/Mango Sauce 24 (150 g) or 24 (6 oz) Turkey breast portions 5 mL or 1 tsp Sesame oil 250 mL or 1 cup Wood chips 25 g or 1 oz Ceylon tea leaves 1.5 Kg or 3 lbs Fresh mango, diced 25 g or 1 oz Ginger, minced 15 g or 1/2 oz Garlic, minced 500 mL or 1 pint Chicken stock 2.5 Kg or 5 lbs Purple sticky rice, cooked 1.5 Kg or 3 lbs Fresh snow peas, clean 750 mL or 1 1/2 lbs Baby corn 1 Kg or 2 lbs Fresh carrots, flower cut 300 g or 12 oz Straw mushrooms 24 Fresh green onions 25 g or 1 oz Szechwan peppercorn, crushed 25 g or 1 oz Sugar Salt, to taste White pepper, to taste Clean and cut green onions into brushes for garnish. Chill in ice water.

Score outside of carrot lengthwise with paring knife sliced thinly, so it looks like a flower. Slice carrots thinly on bias. Blanch carrots and hold cool.

To tea smoke the turkey, blend vegetables and sesame oil. Rub turkey with oil and season with salt and Szechwan peppercorn. Place on a wine rack to fit in deep roasting pan. In bottom of roasting pan, place wood chips and tea leaves. Place rack over chips, cover pan with foil. Place over direct flame until it smokes. Smoke about 10 minutes Remove rack, place on sheet pan. Place in oven at 350°F (180°C) to finish cooking.

To prepare sauce, spray large sauce pan with vegetable spray, sauté ginger and garlic lightly. Add diced mango, sugar and chicken stock. Simmer. When mangos are soft, remove from heat and purée in food processor. Season to taste with salt and white pepper. Hold warm.

Stir fry snow peas, carrots, baby corn and straw mushrooms in well-seasoned wok sprayed with vegetable spray. Season with salt and pepper.

To serve, slice turkey breast, spoon mango ginger sauce on plate. Place turkey on sauce. Plate with 3 oz (75 g) of cooked purple sticky rice and 3 oz (75 g) of stir fry vegetables.