Oriental Tea Smoked Turkey Breast
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Comments:	Try to imagine the inviting aroma of jasmine tea infusing a smoked turkey breast! This turkey breast is marinated into an Oriental mixture for soy sauce, pineapple juice, ginger, Sherry and liquid honey before being slowly smoked. Serve this turkey breast onto the table of a summer buffet, alont with a cold rice and sweet peppers salad, using as many sweet peppers of different colors as possible.
Servings:	4 to 6
Ingredients	Preparation
1 cup [250 mL] pineapple juice 1/2 cup [125 mL] low-sodium soy sauce 1/4 cup [60 mL] vegetable oil 2 tablespoons [2 tablespoons] Oriental sesame oil [optional] 2 tablespoons [30 mL] liquid honey 2 tablespoons [30 mL] grossly chopped fresh ginger 2 tablespoons [30 mL] dry Sherry 1 clove garlic, finely chopped 1/2 teaspoon [2.5 mL] black peppercorns 1 whole 5-pound [2.27-kg] turkey breast 1/2 cup [125 mL] jasmine tea leaves 1/2 cup [125 mL] raw rice 1/2 cup [125 mL] packed brown sugar	Into a medium glass casserole, over medium heat, bring together pineapple juice, soy sauce, vegetable oil, if desired Oriental sesame oil, honey, chopped ginger, dry Sherry, chopped garlic and blak peppercorns to a boil. Pour this marinade into a large bowl; leave to cool completely. Then, transfer whole turkey breast into cooled marinade; turn breast over until well coated. Cover bowl and leave turkey breast to marinate refrigerated, turning turkey breast from time to time for at least 8 hours, or overnight. Remove turkey breast from marinade; pat dry using paper toweling. Reserve marinade. To smoke the turkey breast, transfer turkey breast into a barbecue roasting pan, a throw-away after using roasting pan is perfect, of approximately the same size of the turkey; transfer over lower rack of barbecue. Pour reserved marinade into roasting pan before pouring in some water, half up the side of the roasting pan. Arrange some charcoals on each side of the roasting pan and preheat barbecue to medium intensity. You should not be able to hold your hand on top of the fire for more than approximately 3 seconds. Transfer turkey breast onto a rack, layed over the roasting pan. Smoke turkey breast until a meat thermometer inserted into the thickest part of the breast indicates 155°F [68°C], for 60 to 90 minutes, adding more charcoals and water whenever necessary. Into a small bowl, mix together jasmine tea leaves, raw rice and brown sugar. Sprinkle charcoals with mixture and immediately close barbecue cover. Smoke turkey until thermometer indicates 170°F [77°C], for 30 to 45 minutes. Leave turley breast to rest for 10 10 15 minutes before slicing and serving, really hot or at room temperature.