Tea Smoked Turkey with Ginger Mango Sauce

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.

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.

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.

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

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.