Yield: 24 Establishment: Restaurant   Ethnicity: Asian   Meal Type: Main Course, Entrée   Preparation Method: Smoke, Roast   Product Type: Smoked Turkey Breast

Ingredients

24 fresh green onions

2 Pounds fresh carrots, flower cut

3 Tablespoons vegetable oil

1 Teaspoon sesame oil

9+ Pounds WHOLE BONELESS SMOKED TURKEY BREASTS

To Taste salt

1 Ounce Szechwan peppercorns, crushed

1 Cup wood chips

1 Ounce Ceylon tea leaves

1 Ounce fresh ginger, minced

1/2 Ounce garlic, minced

3 Pounds fresh mango, diced

1 Ounce sugar

1 Pint TURKEY STOCK

To taste white pepper

3 Pounds fresh snow peas, cleaned

1-1/2 Pounds baby corn

3/4 Pound straw mushrooms

5 Pounds cooked purple sticky rice

Prep

Clean and cut green onions into brushes for garnish. Cover and chill in ice water. Score outside of carrots lengthwise with paring knife, sliced thinly, so it looks like a flower. Thinly slice carrots on a bias. Blanch carrots and hold cool.

Turkey

Blend vegetable and sesame oils. Rub turkey with oils. Season with salt and crushed Szechwan peppercorn. Place on a wire rack to fit in deep roasting pan. Place wood chips and tea leaves in bottom of roasting pan. Place rack over chips, cover pan with foil. Place over direct flame until it smokes. Smoke about 10 minutes. Transfer turkey on rack to a sheet pan. Continue to roast in a 350°F oven until turkey reaches an internal temperature of 170°F.

Ginger Mango Sauce

Spray large sauce pan with vegetable spray, sauté ginger and garlic lightly. Add diced mango, sugar and 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 Vegetables

Spray wok with vegetable spray. Stir fry carrots, snow peas, baby corn and straw mushrooms. Season with salt and white pepper.

Service

Slice and portion turkey into 24 6-ounce servings. Spoon Mango Ginger Sauce on plates. Place turkey slices atop sauce. Plate with 3 ounces of cooked purple sticky rice and 3 ounces of stir-fry vegetables. Add green onion garnish.

Recipe Source: Recipe developed by SYSCO Corporate Chef Charles Hastreiter and reprinted with permission from SYSCO.

Nutrition Facts Calories 490   Calories from Fat 70 % Daily Value* Total Fat 8g 12% Saturated Fat 2g 10% Cholesterol 155mg 52% Sodium 460mg 19% Total Carbohydrate 46g 15% Dietary Fiber 6g 24% Sugars 14g   Protein 56g   Vitamin A 120% Vitamin C 80% Calcium 10% Iron 30% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4